Dinner on the Double with Fried Rice!

We all know that for speedy suppers that are big on flavor and low on prep time, we should plan ahead for leftovers. For instance, roast an extra chicken for a quick casserole later in the week, or saute a second helping of vegetables to toss with tomorrow night's pasta.

If this plan-ahead idea appeals to you, then you'll want a list of a few foods that work well this way. Rice is a perfect example. Leftover rice makes a great one-dish meal--Fried Rice--when time is at a premium. Use a combination of chopped cooked chicken and ham, or substitute leftover beef, pork, or shrimp; simply adjust the ingredients according to what's on hand. If you prefer a spicier version, bump up the heat with another teaspoon of chili-garlic sauce. Available in the Asian section of most supermarkets, it's a fiery-hot blend of ground chili peppers and garlic that also adds fast flavor to marinades and pasta sauce.

All this said, let's do FRIED RICE 101:

Heat 1 Tbsp oil in large skillet over medium-high heat
Add 2 lightly beaten large eggs, and gently stir 1 min., or until softly scrambled
Remove eggs from skillet; chop and set aside
Heat 2 Tbsp oil in skillet
Add 1/2 C diced onion, 1/2 C diced bell pepper; stir-fry 3 min.
Add 1 C chopped cooked meat, poultry, or shrimp
Add1/2 C frozen sweet green peas; stir-fry all for 2 min.
Add 3 C cooked rice, 1/4 C soy sauce, 1 tsp chili-garlic sauce
Stir-fry all for 3-4 min., or until heated through
Stir in scrambled eggs
Sprinkle with sliced green onions and sliced almonds

This serves 4, takes about 10 min. to prep and about 10 min. to cook. And what a terrific use for leftover rice!

Can you suggest other leftover foods that you've found work well into next-day dishes? Please comment with your ideas. We're all in this together, so let's help each other out. And until next time, happy cook'n!