Friday recipes; or Fricipes

In case you weren’t aware, there’s this worldwide rice shortage at the moment. So, sure I’m about to pass along my favorite rice recipe because what the world needs now is more middle American rice consumers.

Anyhow, I love rice. I buy in bulk basmati rice at the local Asian grocer. Whenever I cook rice as a side dish, I always make way too much on purpose.

The purpose? Leftover fried rice. It’s so totally easy and it gets rid of all those leftover veggies about to go bad in the fridge. For whatever reason, day-old rice makes a much better fried rice than fresh rice. So just store about six extra cups in the fridge overnight (even a day or two is fine) and get ready for the best freakin’ leftovers ever.

I made this last night and even had my veggie-hating 2-year-old to devour her dinner, complete with komatsuna. That’s right, komatsuna.

Six cups fried rice
Vegetable oil
2 eggs
1/4 cup oyster sauce (also available at the Asian grocer)
2 Tbsp soy sauce
One clove of garlic
2 carrots, cut into bite size pieces
cups of frozen peas
2 scallions
* Note (the carrots, peas and scallions can be substituted with any vegetable you have ready to hit the trash. Good substitutes are mushrooms, greens, onions or broccoli)

1. Scramble the eggs. I like to use just one pan (easy cleanup) so I drop the eggs in oil over medium high and stir the crap out of them. It’s not like eating fluffy eggs for breakfast so don’t worry too much if they don’t look perfect. Set aside in a bowl.
2. Add some more oil (a tablespoon or so) and add the garlic. If you’re using onion, do that first for about two minutes. Cook garlic for about 30 seconds.
3. Add carrots and peas. Cook for about a minute.
4. Add oyster sauce, soy sauce and rice. Stir until it looks like the stuff you get from your favorite Chinese restaurant. Remove from heat and add scallions (if using) and eggs.