Saturday, April 3, 2010


I hate the “L” word:  you know, leftovers.  If I open my fridge and see remnants of last night’s dinner in little Tupperware containers, I cringe:  “Been there, done that…why did I bother saving it?”  However, fried rice is actually a yummy way to use up the excess main course from the previous night (can you tell I’m trying to avoid using the “L” word?).  Barbecued pork, teriyaki chicken or marinated flank steak all work really well with this recipe.  Extra steamed white rice?  Even better.  Fried rice works best with rice from the night before, rather than freshly made rice.  According to mom, a firmer rice is better.  The other basic ingredients for this recipe are things you would normally have in your kitchen…eggs, frozen peas, green onions.  I’ve included shrimp in this recipe, but if you don’t have any, don’t worry about it – just leave it out.  But feel free to throw in anything else you may have.  Chop up those last few grilled asparagus spears, throw in some corn off yesterday’s cob, or dice up that last portion of sautéed green beans...stretch out the “L” word into two meals.  Left with any leftover fried rice?  It actually re-heats great in the microwave for a quick lunch the next day.  Wow, double leftovers!  In this economy, maybe I should call this “Recession Rice.”

Serves 4
1 tablespoon + 2 tablespoons + 2 tablespoons vegetable oil
½ pound cooked shrimp (size 51-60 count/lb.)
3 large eggs
2 teaspoons cold water
1/8 teaspoon salt + ¼ teaspoon + 1 teaspoon salt
6 cups steamed white rice
1 ½ cups leftover cooked meat, cut into small dice (ie: barbecued pork, flank steak or teriyaki chicken)
1 ½ cups frozen peas, defrosted
4 teaspoons soy sauce
3 finely chopped tablespoons green onions
1/4 teaspoon ground white pepper

Heat 1 tablespoon of oil in wok over medium heat.  Add shrimp, sprinkle ¼ teaspoon salt; stir-fry quickly just to warm through (about 45 seconds); remove from wok; set aside in small bowl.

Heat 2 tablespoons oil in wok over high heat.  While wok is heating whisk eggs in a small bowl; add water and 1/8 teaspoon salt; continue to whisk until well-blended.  When wok is very hot, add eggs; scramble quickly, breaking eggs into small pieces.  Turn off heat after 1 minute, but continue to cook eggs until fully cooked; remove from wok; set aside in small bowl. 

Heat 2 more tablespoons of oil in wok over high heat.  Add rice; stir-fry for 3-4 minutes or until rice is heated through and clumps (if any) are broken up.  Add meat and peas; stir-fry for 2 more minutes, mixing well.  Add soy sauce, green onions, soy sauce; sprinkle in last teaspoon of salt and white pepper.  Continue to stir-fry until all ingredients are mixed in completely.  Serve hot.


  1. Mary, I'd like to buy a wok. Which brand would you recommend? Thanks! Liz

  2. Mary, What brand of wok do you recommend? Thanks!