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