This is our version of a traditional Chinese way to use up leftovers! To make 2 main-dish servings, you will need:
- 2 cups leftover cooked rice (white or brown)
- 1/4 cup finely chopped onion, or 1 Tbsp. dried minced onion
- 1 cup additions (carrots, bell peppers, tofu, mushrooms, etc.) chopped into small pieces
- 1 egg
- 1 Tbsp. soy sauce
- 1 tsp. ground ginger
- black pepper to taste
- cooking oil (sesame or peanut oil tastes best)
- large skillet or wok
- large cooking spoon, ideally a shallow one with a thin edge
Heat oil in skillet/wok.
Add onion, black pepper, and additions and stir until lightly browned.
Add rice. Cold cooked rice tends to clump together; it’s easier to work with if you crumble it in your hands over the pan.
Cook and stir for a minute or so, until rice is warmed.
Sprinkle rice with soy sauce and ginger.
Break egg over rice and quickly mix it in, so that rice is thoroughly coated.
Reduce heat to medium. Scoop up some rice, scraping the bottom of the pan, and flip it over. Continue until egg stops looking shiny and looks more like scrambled egg, about 2 minutes.