Fried rice is an easy way to use leftovers and a fun addition to the dinner repertoire. (Photo by Laura Groch)

Lots of folks made ham for Easter, others did a nice brisket for Passover. (We did a pork roast, make what you will of that, Facebook)

So: leftovers. (By now I hope yours are neatly packaged in your freezer, awaiting the call for meals like this.)

This Fried Rice recipe isn’t anything new or fancy, but it’s a fun change of pace and a good way to stretch odds and ends of meat, poultry, vegetables, etc., into a satisfying meal. It’s from my trusty kitchen companion, “Better Homes and Gardens New Cook Book” (1981).

If you are making rice for another meal, think about making some extra to set aside for this dish. Cold rice, cooked a day or two before, works better than freshly cooked rice, IMHO. The recipe says you can use long-grain, quick cooking or brown rice. I can only vouch for  cold cooked white rice myself, but I’m sure the other varieties would be fine.

I’ve used chopped cooked pork as well as ham, chicken and shrimp. A firm-textured fish or tofu would also work, but add those near the end, as they might fall apart from too much stirring. (Still would taste good, though.) You can easily leave out the meat, though, and use firm-textured vegetables like broccoli and carrots instead.

This dish also calls for scrambled egg, but I skip that step. The egg makes it more like what you might get in a restaurant, but I think there’s already plenty of protein from the meat and peas. To each his/her own.

Fried Rice

3 tablespoons cooking oil (divided use)
2 beaten eggs
1/2 cup diced fully cooked ham or raw pork 
1/4 cup finely chopped fresh mushrooms
1/4 cup thinly sliced green onion
4 cups cooked rice, chillled
3 tablespoons soy sauce
In a 10-inch skillet, heat 1 tablespoon oil. Add beaten eggs and cook without stirring until set. Invert skillet over a plate to remove cooked eggs; cut them into short, narrow strips.

In the same skillet, heat the remaining oil. Cook ham or pork, mushrooms and green onion in the hot oil for 4 minutes or until mushrooms and onion are tender. Stir in cooked rice and the egg strips. Sprinkle with 3 tablespoons soy sauce. Heat through, tossing gently to coat with soy sauce. Serves 4 to 6.

(c) copyright Laura Groch 2018