Today is Day 1 of Eating Down the Fridge and I welcome the challenge with a simple fried rice. It’s my weekly go-to dish when I need a quick meal or when there are certain leftovers needing to be used up.
The EDF challenge is a week long event where I pledge not to go grocery shopping but instead focus my culinary attention on using ingredients found in my fridge, freezer, pantry and the dark recesses of my cupboards. It’s about using up ingredients which haven’t been used or might otherwise go to waste.
Leading up to today, I decided not to think about the challenge since I didn’t want to stock up in anticipation of the event. And, now I’m nervous about the week ahead … especially since I’m using my favorite dish for using up spare ingredients on day 1. By day 7, I may be concocting an oatmeal-bean casserole. You’ve been warned.
Fried rice is made at least once per week in our household. The reason I made it today stems from a partial container of leftover BBQ pork from lunch the other day and a need to use up a stash of aging green onions and eggs.
I’ve written about making ham fried rice and used the same recipe, using BQQ pork in place of ham. I’ve deviated from my published recipe this time by using a mix of 1 Tablespoon dark soy (deeper, richer flavor) along with about 2-3 Tablespoons regular soy sauce. For some added spice, I used a couple teaspoons sriracha sauce (my current condiment crush).
Fried rice is a flexible dish that adapts to any leftover meats or veggies. Sometimes, I throw in chopped greens or leftover vegetables in the final minutes of cooking. My favorite meat is either bacon or ground beef … seriously good, yet fattening. The BBQ pork is surprisingly lean but flavorful in the rice.
So, for tonight, we are well-fed and happy with our dinner. I will call it a success and hope the coming days will go as smoothly.
Any fried rice lovers out there? What are your favorite fried rice ingredients?
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