Fried rice is my go-to dish when I have a bunch of leftover cooked rice in the fridge. You can throw almost anything into it, so it's a great way to clean out extra or aging veggies in the fridge or use whatever the garden is producing in bulk. The vegetables listed here are what I happened to have on hand, but feel free to mix it up. You can throw in diced leftover steak or shredded chicken, chopped bacon, etc., but I also like this version, with a fried egg on top. This makes a good sized batch - we had a few servings leftover after feeding my family. I suggest only frying up as many eggs as you are sure you will serve in the first round; you can also cook a few more later if you need to, or you can cook them up fresh for the leftovers.
1 medium onion, chopped
1 Tbsp grated ginger root (optional)
1 pint shiitake mushrooms, stemmed and sliced
1-2 sweet peppers, diced
1-2 hot peppers, seeded and diced (optional)
1 large carrot, diced
1-2 medium summer squashes or zucchinis, diced
4 cups cold cooked rice (white or brown)
1/4 cup soy sauce
1 cup cashew or peanut pieces, lightly toasted (optional)
1 cup Thai basil leaves or cilantro (optional)
1 egg per serving
Heat a little canola oil in a wok or large skillet. Add the onion, ginger (if using), and shiitake mushrooms and stir-fry over medium-high heat for 3-4 minutes. Add the remaining veggies and continue to stir-fry until tender by not mushy. Drizzle in a little soy sauce if the vegetables are sticking too much to the bottom of the pan.
Add the rice to the pan, breaking it up with your fingers if it is clumped. Stir to mix with the vegetables, then drizzle with the soy sauce and make sure it is well combined. Stir in the nut and Thai basil or cilantro, if using. Cover the fried rice and set aside.
Fry enough eggs to place one on top of each serving. Sunny side up makes an attractive presentation, but over easy is fine, too. Ideally the yolk should remain at least somewhat gooey so it can mix in with the fried rice as you eat.
Serves about 6.