Fried rice from leftovers
What happens when…
…1. The party is long over
2. You have a weekend getaway coming up
3. You have a fridge stocked with odds and ends
4. The husband is not around to help you finish the aforementioned odds and ends
5. You have a sore throat and a fever from all the rich eating of the party
Hmm. Here’s what:
Right. You dig up all you’ve got and make yourself a steaming bowlful of comforting fried rice, sit back in a sunny kitchen, and lap it all up, pausing occasionally only to chew and watch the busy world go by.
Oh, and take pictures for the blog.
There’s not much of a recipe, but anyway…
- Cooked rice
- Ginger juliennes
- Garlic juliennes
- Celery stalks, finely copped
- Onion, sliced
- Carrot, sliced diagonally
- Cabbage, thickly sliced
- Aubergine, thickly sliced diagonally
- Button mushrooms, sliced
- Spinach, torn randomly
- Dark soy
Heat a wok with olive oil in it until it almost reaches smoking point. Add the aromatics—ginger, garlic, celery, and onions. At this point, add a little salt to help caramelize the onions. Throw in the carrots, aubergine, and cabbage. Drizzle the dark soy until the wok sizzles and asks for more. When the aubergine whites begin to look worryingly brown but are softened, throw in the mushrooms and stir fry for a minute. Add sugar and throw in the spinach and rice in quick succession. Stir fry again, until the rice is well coated and the kitchen is filled with the aroma. Spoon immediately; first into bowl, then into mouth, and pat yourself on the back.
Note: The aubergine may seem odd here, but you will be surprised with the wonderful flavor and texture it imparts to the rice in combination with the soy. Also, of course, you could add fancier cabbages like pok choy and mushrooms like shiitake or oyster. I would probably also throw in some egg or fish or tofu if I were planning this rice.