Spatula Diaries: Louisiana leftovers make great fried rice

How many times have you had leftover rice sitting in your fridge? With all the rice-centric dishes we make in south Louisiana, it has to be a decent amount. There’s no need to toss it. Combined with the bits of roast chicken or grilled shrimp that are probably also lying in wait, rice is easily converted into fried rice, a quick and convenient dish with great umami and rib-sticking flavor.

So make your red beans and rice on Monday, then turn your handiwork into a satisfying and tasty second round.

Fried Rice
Serves 2-4

• 1 tablespoon canola oil
• 1 tablespoon sesame oil
• 1 small onion, chopped (about ½ cup)
• ½ cup diced carrots
• ½ cup frozen green peas
• 2 cups cooked white or brown rice, preferably medium grain
• 1 cup cooked and diced chicken, pork or shrimp
• 2 eggs, gently beaten
• ¼ cup chicken or vegetable broth, optional
• Scallions, green parts only, sliced thin for garnish

In a large heavy skillet, heat both oils to medium high. Sauté onion, carrots and peas about 5-7 minutes until onions and carrots are soft but not brown, and peas are thawed. Add cooked rice and meat/seafood. After all ingredients are blended and heated through, make a wide well in the bottom of the pan. Add the eggs, allowing them to firm up slightly like scrambled eggs. Break eggs apart with a wooden spoon and spread throughout the rice. If the mixture seems too dry, add a little stock to moisten. Serve immediately, topped with scallion slivers.

Maggie Heyn Richardson is a regular 225 contributor and author of the forthcoming Hungry of Louisiana, an Omnivore’s Journey (March 2015). Reach her at www.hungryforlouisiana.com and follow her on Twitter at @mhrwriter.