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by Marisa Olsen

Cleaning Out Your Fridge with Chinese Takeout Rice

Like many New Yorkers, I love Chinese take out. Naturally, when you order food instead of making it yourself, you often have leftovers. I seem to always have several containers of leftover Chinese rice, which  can taste like dried pine needles after an hour.  Bored of throwing out countless containers of untouched rice, I decided to experiment and make a fried rice dish using ingredients I had in my fridge. 

I happened to have onions, carrots, and celery--the holy trinity of food often referred to as mirepoix--leftover from a ragu recipe. In a cast iron skillet, I sauteed the diced  mirepoix  in canola oil until  the vegetables were crispy. Then I added the container of rice and  a few splashes of soy sauce and sesame oil. Once the rice was evenly covered in soy and began crisping in the skillet, I added an egg and stirred diligently until the egg was cooked and distributed.  Before I plated the rice, I drizzled a little more soy sauce and added a few dashes of red pepper flakes.

To accompany my dish, I added chopped leftover teriyaki salmon, and asparagus and snap peas sauteed in sesame oil.  It was a huge hit. But don't feel the need to add more. The fried rice is great as it is. 

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