Sunday’s Left Over Fried Rice
While many recipes for fried rice abound, this is how I do it. Use up this week’s refrigerator left overs. I had some white and brown rice left over and a carton of white rice from a trip to Pei Wei to use up. Ingredient amounts are not listed; use up what you have and just season to taste.
- 1 egg
- sesame seeds
- onion
- left over rice
- carrot shreds
- frozen peas
- white shoepeg corn (smaller and more delicate than regular yellow corn)
- soy sauce
- sesame oil
- your choice of oil
- fresh lemon juice
- salt, pepper
Who wants to risk Alzheimer’s years from now when much has been written about the possibility of aluminum causing or contributing to dementia? Use stainless steel cookware for a little insurance. In your stainless steel skillet, scramble one egg in olive oil, corn oil or butter. Put in a bowl. Brown the sesame seeds in the skillet. Put these in the egg bowl. Add more oil and fry the onion with the carrot shreds. Place these into the egg bowl. Now add the cooked rice, stir, break up, and heat through. Drain the corn and add to the skillet along with a handful of frozen green peas. Stir to mix. Season to taste with salt, pepper, a little lemon juice, soy sauce, and a very little sesame oil. Go ahead and buy the sesame oil if you don’t have any. It will last for years in the refrigerator and transforms asian dishes. Enjoy!
Even with Pam and oil, the rice tends to form a crust in the bottom of the pan. Don’t let this go to waste. In one of my asian cookbooks, I read that it is made into a whole other dish enjoyed by children. Anyway, let the pan sit and if it still holds any rice, humidity will loosen the rice so it can easily be scraped up. The idea is to not waste food when not necessary.
