Traditionally, chefs made fried rice out of leftover rice. That’s what we’re going to do here. Sauteed onions and rice, pan-fried and charred with peanuts and broccoli. Seasoned with garlic, ginger, wasabi and orange zest. Molded and served with a sweet ginger mustard sauce!

Makes 5-1/2 cups rice

1-2 T. peanut oil

2 sm. yellow onions, peeled, cut in half from end to end, then cut crosswise into thin half rings

½ t. sea salt

4 c. cooked leftover long grain plain white rice

½ t. garlic powder

½ powdered ginger

1 t. liquid smoke

1 T. Worcestershire sauce (Edward and Sons in gluten-free, organic and vegan)

¼ t. ground allspice

1 T. dry mustard

1 t. wasabi powder (Eden brand is gluten-free)

1 t. white vinegar (Heinz is gluten-free in the USA)

2 t. sugar

½ c. roasted peanuts, rinsed well to remove salt and drained

16 oz. pkg. froz. broccoli cuts

zest of ½ orange

juice of ½ orange

In extra lg. skillet over medium-high heat, melt oil. Add onion and salt and sauté till wilted.

Add rice. Stir to coat with oil, then add the spices up to and including the sugar. Stir to evenly disperse and let cook till some of the bottom has charred in spots. Stir, then continue to cook, charring new surfaces, by waiting a minute while that happens, then stir again, till very hot and charred to your liking.

Add peanuts, frozen broccoli, orange zest and juice. Stir, cover, then cook over medium-high heat till broccoli becomes tender. Adjust for salt.

While the rice finishes, prepare the sauce: It’s quick.

1 c. plain almond milk (I used Diamond brand, because they make it best – gluten-free)

1/2 c. prepared yellow mustard – gluten-free

¼ c. sugar

1 t. powdered ginger

few drops liquid smoke – Colgin brand is gluten-free

few drops Worcestershire sauce

Combine all ingredients in small saucepan. Stir well to thoroughly incorporate, stirring well to melt the sugar. Heat till bubbly.

To serve: Spoon rice into 1 cup measuring cup, packing fairly firmly, up to the rim. Invert onto individual serving plates. Spoon about 2 tablespoons sauce alongside the rice and serve.

Notes: You only need this dish. It’s the whole meal. This is what I created with leftover rice. Be imaginative and create your own. There a hundred different ways you can make fried rice. This recipe will give you the basics on how to flavor the rice as you fry it. It’s a great dish, and actually leftover rice fries up better, because the starch in the rice has firmed up quite a bit, producing a chewier texture.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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