Elevate Day-Old Rice Into a Featured Dish
Whenever I enjoy take-out Chinese there is all that extra white rice packed into those clever boxes. Most the time it’s up for composting. The other day my family had some rice and I decide to try my hand at making it a planned-over. Bingo, this New York Times recipe offers a great uplift by frying and building crispy bits of rice as a lovely chew. Feel free to substitute corn niblets with other worthy veggies.
By the way, there is new evidence that day-old rice actually converts to something called “resistant starch.” The microbiome within your large intestine breaks it down into byproducts that are anti-inflammatory. Good stuff–Good read!
INGREDIENTS: Up this from a side dish by adding cooked protein, especially if it’s day-old to gild both lilies. Add the protein after the rice is crispy to warm up.
Serves 2 – 3
- white rice – 2 cups, day-old
- corn niblets – 1 cup, fresh or frozen
- onion – 1/2 cup, scallion whites, or white onion
- mayo – 2 TBS
- soy sauce – 1 TBS [or to taste]
TOPPING OPTIONS: Scallion tops, toasted sesame seeds, or chopped peanuts
I dry toast sesame seeds and partially grind, then store in airtight jar for a knockout seasoning
DIRECTIONS: This too, is great as day-old fried rice: add to soups and stews
- Combine the first four ingredients in a large bowl and toss well to break up rice clumps
- In a large skillet, [needing no extra oil or fat] sauté the mixture, leaving it set for a minute or so between stirrings—to aid in browning bits of rice
- Serve warm with any toppings
B. Hettig, recipe adapted
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