Fried rice seems to be a favourite among kids of all ages, and it’s a great way to use up leftover rice. It’s preferable, in fact, to begin with cold rice; once chilled, the grains separate, making them easy to stir-fry without clumping. Fried rice also makes use of other random leftovers; roasted chicken, pork or other meat and veggies do very well in fried rice.
1. To make it, start with a heavy pan set over medium-high heat and generously drizzled with oil. Add cooked rice (without overfilling the pan, or it won’t brown properly) and stir until it’s heated through and starting to turn golden in spots.
2. Add leftover chopped cooked chicken, pork or ham and a handful of green peas and cook for a minute, stirring. Push everything aside and crack an egg or two into the empty spot in the pan. Scramble them, stirring as they cook, then stir them into the rest of the dish. (Don’t worry if they aren’t completely cooked through; the last bits will cook as you incorporate them into the hot rice.)
3. Season with soy sauce and a squirt of Sriracha (chili sauce) if you like things spicy. Serve sprinkle with green onions, if you like.
Originally published in ParentsCanada magazine, October 2012.