The Story of Leftover Takeout Rice

Last week, we tried to go out for pizza Iggy's, one of our favorite haunts in Baltimore. Our friends at the wine store (the restaurant is BYOB) reminded us that the restaurant is closed on Mondays. I was in no mood to cook. The solution? Chinese takeout. We've discovered a really good place that delivers quality "Chinese" food... the standard American fare but really exceeding expectations called Asian Harbor. There was a leftover pint of rice. Here's what I did with it...
Leftovers into Fried Rice
Serves 2 as a side, 1 as a lunch
Prep Time: 5 minutes
Cook Time: 10 minutes

• 1 pint leftover steamed white rice
• 1 tbsp vegetable oil
• 1 small onion, finely diced
• 1/2 cup carrots, medium diced
• 1/2 cup frozen green peas
• 2 tbsp soy sauce
• 1/2 tsp siracha chili sauce (optional)

In a large non-stick skillet, cook the onion and carrots in oil until softened, but not browned. Add the rice and toss together with a non-metallic spoon or spatula (so as not to scratch your pan). If you can do the "chef toss" as in a wok, it is especially easy to combine the rice and vegetables. In fact, if you have a wok... use it here. Add the soy sauce and siracha sauce, if desired, and toss together until evenly combined and the rice is just starting to brown. Finally, add the peas, toss together, and cook for 2 or 3 minutes until the peas are just thawed.

This particular preparation is deliberately basic. You can augment the technique with scrambled egg, thawed shrimp or sliced chicken, or any other accoutrement of your choosing. I liked this preparation as a base for your creations. It also happens to be vegan, which is pleasant for some readers... and eaters!