Today’s post is an example of one of many possibilities for fried-rice-for-breakfast-that-makes-use-of-(salad)-leftovers. It contains—in addition to the base of white rice, a scrambled egg in bits, and spices/flavorings (spice oil, curry powder, chili powder, salt)—sauteed radish, sauteed mushroom, and a tiny amount of sauteed onions, plus some chopped up green onion thrown in right toward the end. Cooked on 2/21/2015.
Remember when I said (in Dec. 5th’s post) that gyoza, veggies, rice and dipping sauce were a standard go-to meal for us? Well, it’s even better (for your wallet and for the world) when you can incorporate leftovers. If you eat rice and veggies often, there will always be something on hand! Here we were able to use up leftover jasmine rice and bits of already-fried tofu from a curry meal three days ago (we had made too much tofu) + snap peas, sliced carrots and sliced radishes left over from a big salad. Delicious! And now we know that you can saute radishes.