I don’t know about you, but I always have leftover rice whenever I make rice. It’s impossible to make just enough rice for two people; I can’t find a good method that serves less than four and still makes good rice.
But fortunately, for every leftover problem, there’s the perfect leftover dish. For rice, it’s fried rice. In fact, fried rice doesn’t even work with freshly made rice. It requires rice that’s been refrigerated, and is dry and a little clumpy.
Fried rice plays well with other leftovers as well. Throw in all those little bits of leftover meat and vegetables that wind up in the crisper drawers, and you’ll end up with a tasty meal every time. It even works for breakfast!
Here’s my recipe for breakfast fried rice (which is also good for dinner). To customize, just substitute for the meat and vegetables whatever you happen to find in your fridge. You can use pretty much anything you’d throw into any stir-fry.
Breakfast Fried Rice
Time to make: ~15 minutes
What you need:
- 1-2 tbsp. peanut oil
- 2 eggs, lightly beaten
- 2 sausage links (best if pre-cooked)
- ½ onion, diced
- 10 or so mushrooms, sliced
- 1 cup cabbage, shredded
- 1 cup leftover, cooked rice
- 2 tbsp. soy sauce
- 2 tsp. sesame oil
- Heat 1 tbsp. oil over medium-high in a wok or large nonstick skillet.
- Scramble the eggs until just set and remove to a plate; let cool and shred.
- Heat the remaining 1 tbsp. oil.
- Add the sausage, mushrooms and onion, and stir-fry until browned.
- Reduce the heat, if necessary, and add the cabbage; stir-fry until wilted.
- Add the rice, egg and soy sauce, and stir-fry until warmed through and all the ingredients are well mixed.
- Stir in the sesame oil and serve.