Fried rice has become a staple leftover lunch for us. I had always thought about fried rice in terms of Chinese food or Thai food. After reading An Everlasting Meal by Tamar Adler, I realized that fried rice can be seasoned in any way I choose and really anything bite-sized can be added. Leftover broccoli? A bit of shredded chicken from taco night? A half piece of fish? Some peas? Is there a can of ceci beans lurking in the cabinet? I always make more rice than we need for dinner, so that I have some on hand for lunch.
So the basic formula goes like this:
Fry diced onion in oil until translucent. Add any dry seasonings you are using. Add bite-sized vegetables and meat. If you don't have enough left over vegetables, a handful of frozen corn or peas works well. Add rice and stir, stir, stir until the rice sucks up the oil. Add soy sauce or fish sauce if you are going for an East Asian flavor. If you are using them, add beans. Add salt and pepper and any fresh seasonings, like cilantro or parsley. Lunch is served.