Turning Leftovers into a feast
Sunny Day Fried Rice
As mealtime approached and my stomach began to rumble, I ventured to the refrigerator in search of inspiration. Inside, I found an eclectic mix of leftovers: rice from last night’s fajitas, some rotisserie chicken, Bok Choy from our greenhouse beginning to bolt, and carrots that had seen fresher days. At first glance, nothing seemed to mesh well for a meal.
What better opportunity, I thought, than to use these disparate ingredients to whip up some fried rice? With the sun shining brightly outside, I seized the moment to take my kitchen outdoors. Grabbing my cutting board, I set up an impromptu outdoor prep station.
As I chopped and prepped, the simple act of cooking in the fresh air felt invigorating. Using what I had on hand, I was not only able to minimize food waste but also create a meal that was both satisfying and unexpected. Stay tuned for how this impromptu dish of sunny day fried rice turned out—a delicious reminder that sometimes, the best meals come from a little creativity and the remnants of your fridge.
Here’s a perfect plan to make use of all those leftovers! Fried rice is such a versatile dish that lets you incorporate a variety of ingredients, even ones that might not traditionally go together. Here’s a quick guide on how to make a delightful fried rice with your available ingredients:
Sunny Day Fried Rice
Ingredients
- 6-8 cups Leftover rice best if it’s a day old
- 1 Rotisserie chicken shredded or chopped and off the bone
- 1 head Bok Choy chopped
- 2 Carrots diced
- 3 tbsp Oil vegetable or sesame oil
- 2 tbsp Soy sauce or Coconut Aminos
- 2 cloves Garlic minced (optional)
- 1 Onion chopped
- Salt and pepper to taste
- 3 Eggs
- Green onions or herbs for garnish optional
Instructions
- Gather all your ingredients. Make sure the rice is not too moist, as drier rice fries better. Shred your chicken, chop the Bok Choy and carrots, and if using, prepare your onion and garlic.
- Cook the Veggies: Heat a tablespoon or two of oil in a large pan or wok or even better, a griddle over medium-high heat. If you’re using onions or garlic, add them first and sauté until they start to soften. Then add the carrots and cook for a few minutes until they begin to soften. Add the Bok Choy last, as it cooks quickly.
- Add the Chicken: Toss in the shredded chicken and stir to combine. Let it heat through.
- Eggs (if using): Push the ingredients to the side of the pan, add a little more oil to the cleared space, and crack the eggs directly into the pan. Scramble the eggs until mostly cooked and then mix with the rest of the ingredients.
- Rice Time: Add the rice, breaking up any clumps. Stir everything together and then let the rice sit for a bit without stirring to get some crispy bits.
- Season: Drizzle soy sauce over the rice and stir. Add salt and pepper to taste. Continue to cook, stirring occasionally until everything is well combined and heated through.
- Garnish and Serve: Finish by tossing some chopped green onions or fresh herbs on top for a fresh contrast to the savory flavors.
Notes