For coronavirus cooking, this simple fried rice recipe uses up leftovers from the fridge to ensure no waste in the kitchen.
My twin daughters are now the age I was — 16 going on 17 — when I swore I would never be like my mom. Yet here we are. At the dinner table, I ask again and again if they’ve had enough to eat and shovel more on their plates regardless of the answer. My mom and her mom and well, every immigrant mom I know, never let any food go to waste.That lifelong lesson is especially relevant now. Infrequent grocery trips plus occasional empty store shelves keep me from trashing any ingredients.
All you need: leftover rice, oil and aromatics such as onions, green onions or garlic. Beyond those bare essentials, you can add sausage or bacon, eggs, marinated raw or Start by par-cooking the eggs, so they’ll be partly set and ready to finish in the pan at the end. Then add sausage or meat so its rendered fat can coat and flavor the aromatics and vegetables that follow. Finally, the rice gets folded in and heated before being coated with the par-cooked eggs and seasonings. One thing to remember is that even though this is called “fried” rice, it shouldn’t be greasy. Too much oil dampens the taste.
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