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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.

— Lou

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.

— Lucy

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