I never know what to do with my leftovers. I am what you call a Leftover Hoarder. I cook, the crew eats, I place the leftovers in Tupperware and stack them in the fridge. Rare, if ever do I eat those leftovers. I cook anywhere from five to six days a week, so I tend to accumulate food. Food that goes in the deep recesses of my refrigerator which I toss when and only when I am out of Tupperware.
Sorry I had to share that with you. I hope that doesn’t change your opinion of me.
Why can’t I toss my leftovers a day or two later? Well…I feel awful about it, that’s why. It’s because of the starving children, really. It just breaks my heart to know there are starving people out there. I don’t know… I can’t really explain how my mind works.
It happens… I’ve accepted it…You should too…
My mom used take home my leftovers, but she stopped eating meat 8 months ago. Unless I commit to becoming vegetarian – which I cannot do because I heart bacon – in the fridge my leftovers are destined to remain.
I often try to imagine how many people I can feed on my leftovers alone. Perhaps I should start a leftover fight the hunger coalition. Get fellow Leftover Hoarders together. We can change the world! We can call ourselves “Leftover Hoarders, no More-ders”
Perhaps I should give better thought to the name if I ever expect to get that puppy off the ground.
While I’m thinking of ways to change the world, I’m going to re-use more of my leftovers. I’m willing to give it a shot, why not?
Great, now I rhyme!
I have a couple of meals up m’ sleeve. I did make that awesome bread pudding out of leftover raisin bread.
I can do this!
One leftover meal that is famous in the M.O.B. household is my Easy Fried Rice. I do not make it very often, perhaps every few months, but the crew loves it and it’s almost entirely out of leftovers.
Since most of the meal is pre-cooked, this dish is a breeze. All you need is a wok or a large non stick skillet, leftover white rice (cold), leftover chicken breast cut into cubes, chopped peppers, an onion, some garlic, peas, carrots, eggs and a cheerful disposition.
Ok, cheerful disposition is optional…
Well… Maybe not so optional – At least when you realize this meal takes less than 30 minutes to prepare.
It does, I’m serious! Would I lie to you?
I assure you it’s a great meal. It is one of those “I-don’t-feel like-cooking-but-I’m-about-to-get-pitch-forked-if-I-don’t” type of meal.
Make it the next time you are feeling lazy – Or if you have some leftover rice and chicken in your fridge pretend you are feeling lazy and make it today.
Heck, right now!
Easy Fried Rice – Source: Adapted from the Food Network
Serves about 5-6
- About 4 cups of cooked white rice, *cold
- 3 cups of leftover chicken breast cut into smallish cubes
- 2 eggs, beaten
- 3 cloves garlic, chopped
- 1/2 cup bean sprouts
- 2 1/2 cups of frozen peas and carrots
- 1 red bell pepper, diced
- 2/3 cup of scallions, thinly sliced
- 1 medium red onion, diced
- 2 Tablespoons of vegetable oil
- 1/3 cup of soy sauce, or more to taste
Heat your wok or large nonstick skillet over high heat. Add oil to the pan. Add eggs to the hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and onions to the pan. Add carrots, pepper, and scallions to the pan and stir fry veggies for about 2 minutes. Add rice to the pan to combine with veggies. Fry rice with veggies for about 3 minutes. Add peas and soy sauce to the rice and stir-fry about two more minutes.
Serve and enjoy…
*Note: About the cold rice: When making fried rice, cold rice is best. Why? The cold turns the grains firm and gets rid of the excess moisture, thus preventing mushy fried rice. Cold rice is also much easier to separate.