Kosher And Chinese, And Leftovers

Turn a carton of uneaten rice into a quick, tasty dinner.

Jewish Week Online Columnist
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Jews love Chinese food. It's well-documented, and even the subject of a paper I wrote in college (I got an A-). But here's another thing we love: leftovers. And the two often go hand in hand: who hasn't ended up with a cardboard carton of white rice in the fridge after indulging in some beef lo mein or General Tso's chicken?

Whenever it happens to me, or if I have some leftover rice from any other dish (and occasionally I make rice just for this recipe), I love to whip up this fast, tasty dinner: egg-fried rice. If you open my fridge on any given day, you will likely find—at the least—eggs, and an assortment of vegetables: onions (if you keep them there they make you cry less), zucchini, peppers, leek, mushrooms.

A quick stir-fry of the vegetables, stirring in the rice and adding a little protein with some scrambled egg, makes a perfect weeknight dinner. If you do make rice just for this purpose, try to make it in advance and cool it first, it works best in this dish that way (and that's also why leftovers are so perfect!).

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.

Ingredients: 
2 tablespoons canola or sesame oil
1 medium onion, peeled and chopped
Veggies of your choice - shredded carrots, chopped mushrooms, zucchini, peppers, etc.
2 cups precooked rice
2 large eggs
1 tablespoon soy sauce
Salt and pepper, to taste
Recipe Steps: 
Heat two tablespoons oil in a large pan. Add the onion and stir to coat. Cook, stirring regularly, 8 to 10 minutes. Add in the other vegetables and cook until just tender.
Add the rice and mix to combine, cooking until just heated through, 2 to 3 minutes. Break the eggs into a bowl and season with salt and pepper, then beat to mix. Push the rice mixture to the side of the pan (you may want to add more oil) and pour the egg mixture on the empty side.
As the egg cooks, use a spatula or fork to break it up into pieces. Once the egg is mostly cooked, mix the two sides together, add the soy sauce, and continue to cook another two minutes. Season with salt and pepper to taste and serve hot.