Dried up old rice in the fridge. Why’d you make such a big batch, fool? All that good food going to waste…
Never again!
I have at least four ideas to freshen up your old rice and here’s one of ’em:
Fried Rice Recipe
This has become one of my favorite late night ‘more-than-a-snack’ type things. I usually go way overboard cooking rice, knowing that the leftovers will coax me to make fried rice. And while you could essentially make it with fresh rice, you’ll find most recipes recommend the stuff that’s felt the rigors of a few days of life in the fridge.
For starters, in my case, while the original batch may have been plain rice, it’s far more likely that it contained any of the following: raisins, dried cranberries, onion, orange peel, cilantro, or parsley, to name a few suggestions. See anything there that wouldn’t make fried rice better anyways? Didn’t think so.
chopped vegetables
This is a great place to mix in so many things you’ve acquired from your local friendly farmer. The recipe below calls for chopped vegetables. Try any mix of the following:
carrots, beets, daikon, snow or sugar snap or whole peas, asparagus, broccoli, cauliflower, eggplant, pepper, celery, zucchini, summer squash, winter squash, kohlrabi, and even cooking greens like collards or chard.
By the way this recipe is vegetarian, if you care.
Prep time: 5 minutes
Total time: less than 20 minutes
You’ll need:
4 cups cooked rice, 3-5 days old.
2 eggs
3-4 cups chopped vegetables
1 thumb of ginger, finely chopped (optional)
2-3 tbsp cooking oil (I prefer coconut or sesame in this case)
Bragg’s Liquid Aminos (or soy sauce) to taste, about 2-3 tbsp
Red Pepper Flakes to taste, if that’s your thing
Simple Steps:
1. Bring the oil to medium heat in a large frying pan or wok. Add the rice, and a splash of water (and the red pepper flakes if you so choose). Cook for 3 minutes, stirring frequently.
2. Crack the eggs into the pan and scramble immediately. It’s fine to get the egg and rice mixed up, it’s all going to the same place!
3. Add in the vegetables and stir to combine. I prefer my vegetables crunchy, so 2 minutes is plenty.
4. Add the Bragg’s and cook another 1-2 minutes.
5. Serve it up! Keep the Bragg’s out, along with some Sriracha or hot sauce of choice for personalized fine-tuning.
Fried rice will keep for several days in the refrigerator, much better than it’s formerly known self, “rice.”
This has become one of my favorite late night ‘more-than-a-snack’ type things. I usually go way overboard cooking rice, knowing that the leftovers will coax me to make fried rice. And while you could essentially make it with fresh rice, you’ll find most recipes recommend the stuff that’s felt the rigors of a few days of life in the fridge.
For starters, in my case, while the original batch may have been plain rice, it’s far more likely that it contained any of the following: raisins, dried cranberries, onion, orange peel, cilantro, or parsley, to name a few suggestions. See anything there that wouldn’t make fried rice better anyways? Didn’t think so.
You’ll need:
4 cups cooked rice, 3-5 days old.
2 eggs
3-4 cups chopped vegetables
1 thumb of ginger, finely chopped (optional)
2-3 tbsp cooking oil (I prefer coconut or sesame in this case)
Bragg’s Liquid Aminos (or soy sauce) to taste, about 2-3 tbsp
Red Pepper Flakes to taste, if that’s your thing
Simple Steps:
1. Bring the oil to medium heat in a large frying pan or wok. Add the rice, and a splash of water (and the red pepper flakes if you so choose). Cook for 3 minutes, stirring frequently.
2. Crack the eggs into the pan and scramble immediately. It’s fine to get the egg and rice mixed up, it’s all going to the same place!
3. Add in the vegetables and stir to combine. I prefer my vegetables crunchy, so 2 minutes is plenty.
4. Add the Bragg’s and cook another 1-2 minutes.
5. Serve it up! Keep the Bragg’s out, along with some Sriracha or hot sauce of choice for personalized fine-tuning.
Fried rice will keep for several days in the refrigerator, much better than it’s formerly known self, “rice.”
Enka:ri Farm 
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