When my kids were young, I would press leftover rice into patties and fry them until they were crisp. Nothing fancy, because with three kids under three, I did things as simply as possible in the kitchen. Once in a while, I made a quick fried rice from a recipe given to me by a lovely Chinese woman who became a friend during our Air Force years. More recently, I've made leftover risotto into cakes and fried them à la Ina Garten.
And now I've come across another way to use rice leftovers: an omelet. This dish is served for one or two as a main course, with some extra goodies tucked in. Leftover rice (sticky rice is best), peas, scallions or shallots, and eggs. Fresh ginger, if you have it, and any other veggie additions in the fridge you want to use up. You bite into the soft omelet and surprise! There's the crunchy sticky rice in the center. Sprinkle some soy sauce on top. Yum.
From Dinner, A Love Story blog by Jenny Rosenstrach
canola oil (I added a touch of butter for flavor as well)
2 tablespoons minced scallions or shallots
1/2 teaspoon fresh ginger, minced
1 small garlic clove, minced
shake of red pepper flakes (to taste)
3/4 cup leftover rice, preferably sticky Chinese takeout
3 – 4 eggs
2 teaspoons soy sauce
handful frozen peas (to taste)
Preheat broiler. Add a little oil to a cast iron or nonstick skillet set over medium heat. Add scallions, ginger, garlic and red pepper flakes and cook about 1 minute until everything is soft and fragrant. Add rice and spread out in one layer, turning up heat a bit. Don’t stir for about a minute so it gets nice and crispy. Stir again, turn over and wait another minute. It's important that the rice is crisp and brown. Meanwhile whisk together eggs and soy sauce and add peas to egg mixture. Turn heat down to medium-low and pour egg mixture over fried rice, tipping the pan so the egg distributes itself evenly over the rice. Cook until underside is crispy, about 4-5 minutes. Transfer to a broiler and bake another 3 minutes or until egg looks golden and bubbly on top.