When I was growing up , I remember whenever there was leftover rice in the refrigerator, rather than throwing it away Mom would make what she called “Egg & Rice”. She simply re-warmed the rice with a little butter, in a skillet and once the graduals were heated and somewhat separated into a single layer, she would then scramble an egg (or two depending on the amount of rice she had) and stir the egg through the rice until it was evenly coated. I would squirt some ketchup over it and I was a happy kid.
Mom’s Egg 🥚 & Rice 🍚: 1 cup leftover cooked rice, 1 egg, 2 tablespoons of butter, salt and pepper. (Ketchup or hot sauce, Sriracha or one of your favorite sauce toppings)
Years later, I remember sitting along the side of a hibachi grill in a sushi-hibachi restaurant and watching the teppanyaki chef throw a huge block of butter onto the sizzling grill followed by a bowl of cooked rice and wondered if my Mom realized she had been making a basic fried rice all of those years. As a family we had never eaten Chinese or Japanese cuisine until my brother and I were grown adults, so I doubted she realized the connection.
With the knowledge of how to create the base of fried rice, there are other leftovers that can add flavor and color to the basic recipe. This is a healthier version filled with vegetables and herbs that I think of as a brunch or lunch dish.
Simply🍃🌱 🌿elevated: 1 cup of fresh spinach chopped; 1/4 cup of mini, grape or cherry tomatoes chopped; chopped fresh herbs (from the garden I have dill, the green of a spring onion, and thyme). Add about a tbsp. of olive oil to the empty skillet and saute’ until the spinach is wilted. Return the egg and rice to the pan folding the veggies into the rice until evenly distributed. Add salt and pepper to taste, chopped fresh herbs on top if desired and serve with a favorite sauce (ketchup, Sriracha, hot sauce, etc.) Prep and cook time – 15 minutes.
My usual “extras” of chopped spinach, mini or chopped cherry or grape tomatoes, and fresh herbs made this basic “egg & rice” fresh and more flavorful.
Begin with a couple of tablespoons of butter in a non-stick skillet, add the rice and gently stir until the graduals of rice are warmed through and separated with less clumps making a single layer. Add a well scrambled egg, again stirring until the rice is coated and the egg is cooked. Move to a bowl.
Drizzle some olive oil into the empty skillet and add the chopped spinach, tomatoes and herbs and occasionally stir with a spatula until the spinach is wilted. Return the egg and rice to the pan and mix or toss to evenly distribute the veggies throughout the rice. Top with fresh cut herbs (optional) and it’s ready to serve.
Serve with your favorite hot sauce, Sriracha, soy sauce or a little ketchup. (I grew up putting ketchup on my scrambled eggs.) Ketchup after all is just condensed tomatoes and “a Southern thing”. This is a delicate version, but once again anything goes, small pieces of steamed or roasted broccoli, shredded carrots, and even proteins like leftover chicken or shrimp. I hope this idea inspires you to create ways to transform your leftover rice into a fun healthy meal for you and your family.