Lou & Lucy’s Leftovers
Is there anything better than leftover Chinese food? I don’t think so.
We had family visiting last week and I ordered way more than we actually needed because I knew I was going to make fried rice with the leftovers.
What went into the leftover fried rice, you ask?
∎ Leftover white rice that came with the shrimps in chili sauce and savory roast chicken
∎ The leftover shrimps in chili sauce (chopped) and savory roast chicken (boned and diced)
∎ Leftover baby bok choy (chopped) and garlic green beans (chopped)
∎ Leftover pork fried rice (as is)
∎ Leftover pu pu platter appetizers (egg rolls, beef strips, glazed pork, deep-fried shrimp, dee-fried chicken, deep-fried chicken wings; all variously boned, chopped and picked over)
∎ Leftover cold sesame noodles (chopped)
∎ About 20 small packets of hot mustard, soy sauce and duck sauce.
Get your wok screaming hot. Drizzle in peanut oil, in which you quick stir-fry fresh garlic and ginger. Lots of both.
Dump in all the above ingredients after they have been tossed together. Drizzle with soy sauce and chili sauce and stir-fry and toss and toss and toss. Then toss some more.
Enjoy for the next 14 days.
Like I said, there is nothing better than leftover Chinese food.
I would say you certainly didn’t leave anything out of your fried rice. Except maybe THE KITCHEN SINK!
I often freeze extra white rice from a takeout order and use it for a slightly simpler version of your fried rice. I like to add shredded lettuce just at the end of cooking to give it a little more green.