Stir Fried Rice: A Tasty, Versatile Way to Give New Life to Leftovers

Originally conceived in southern China where rice is the predominant grain crop, fried rice is a dish that has traveled throughout the world. Variations on fried rice can be found in Europe, South America and North America due in large part to the food traditions Chinese immigrants brought with them to these continents.

Here in the States, fried rice is often considered restaurant or takeout food, though it was originally, of course, a home-cooked dish, using leftover rice, vegetables and meat, all added to the pan, absorbing the flavor aromatics that were on hand—such as ginger or garlic—reinventing the previous night’s dinner as something hearty, fortifying and delicious.

But fried rice is easy to make at home and, by using fresh, local ingredients, it can have a bright flavor and a healthy profile. Seasonal and cultural adaptations abound in the limitless options of tasty fried rice. The sweetness of asparagus and snap peas paired with the earthiness of mushrooms and the savory soy sauce is my favorite spring mix, though I encourage you to use any of your favorite vegetables.

Here are a few of my other favorite fried rice combos:

• Bok choy, carrots and broccoli; top with chopped cucumber marinated in ponzu sauce and a pinch of crushed red pepper flakes for spice.

• Fresh peas with asparagus, spring onions, lime juice, cilantro, mint and shrimp.

• Thai twist: Use jasmine rice, add a tablespoon of honey or granulated sugar, substitute fish sauce for the soy sauce, and add Thai chili sauce to the mix, then garnish with Thai basil and cilantro and top with a squeeze of lime.

• Fried “rice” can be made with rice or buckwheat noodles; top with chopped peanuts and fresh cilantro.

• Embrace the spirit of using leftovers and empty your crisper drawer to make a clean-the-fridge version.

• Try different proteins such as tofu, chicken, shrimp, fish, pork or beef.

• Go Italian by using leftover arborio rice, zucchini, red peppers, mushrooms; fry with garlic-infused olive oil and top with fresh basil.

• Omit the scrambled egg and top each portion with a fried egg.