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This easy recipe from Madeline and Anna Zakarian, authors of The Family that Cooks Together and daughters of celebrity chef Geoffrey Zakarian is a great way to use up leftover rice.
"When you have the chance to order in an Asian meal, always save the extra containers of steamed rice. Our dad taught us that the best way to make fried rice is with day-old steamed rice. Shocking, we know, but it's true! He regularly fixes this for breakfast, and even Mom approves, as it has eggs and a bunch of whatever leftovers are in the fridge. Plus, it keeps us filled up straight through to lunch. Once you learn the basic method of frying the rice, experiment by adding your own choice of vegetables." –Madeline + Anna
For more recipes that will do the trick for breakfast, lunch or dinner, check out culinary team member Jeanette Donnarumma's Ham, Egg + Cheese Hash Brown Waffles, 11-year-old chef Matthew Smith's Soufflé Pancakes with Blueberry Jam, or Rach's Bagel Lab recipes: Tomato and Basil Cream Cheese Bagels with Crispy Prosciutto and Dill Pickle Cream Cheese Bagels.
Adapted from The Family That Cooks Together by Madeline and Anna Zakarian. Copyright © 2020 by Madeline and Anna Zakarian. Used with permission by Little, Brown and Company. All rights reserved.
- 2 tablespoons sesame oil, divided
- 1 clove garlic, minced
- 1 carrot, peeled and shredded
- 1 small onion, diced
- 1 teaspoon peeled and grated fresh ginger
- Salt and pepper, to taste
- 1 cup leftover cooked vegetables, such as broccoli and peas, chopped
- 4 cups day-old steamed brown or white rice, at room temperature
- ⅓ cup reduced-sodium soy sauce
- ¼ cup teriyaki sauce
- 2 tablespoons rice wine vinegar
- 3 large eggs, whisked in a small bowl
- 3 scallions (green and white parts), thinly sliced
- 1 tablespoon sesame seeds, toasted
- ¼ cup chopped fresh cilantro
In a large skillet over medium heat, heat 1 tablespoon of the sesame oil. Once shimmering, add the garlic, carrot, onion, and ginger and cook until softened, about 5 minutes. Season lightly with salt and pepper.
Add the vegetables and rice, breaking up any rice clumps with a silicone spatula or wooden spoon. Continue to cook until the vegetables and rice are heated through, about 5 minutes. Add the soy sauce, teriyaki sauce, and vinegar and stir.
Push the rice mixture to the edges of the pan and add the remaining 1 tablespoon sesame oil to the center. Add the eggs all at once and cook, stirring constantly, until large curds form and the eggs are cooked through. Incorporate the rice and vegetable mixture into the eggs, stirring to combine. Remove from heat.
Garnish with the scallions, toasted sesame seeds, and cilantro. Divide among bowls and serve.