Growing up, it was a family joke that my father had to have rice with pretty much every meal, even when wasn’t not Japanese food (no joke, I think he even ate it with spaghetti). Which meant there was often rice left over. To use it up and to clean out the refrigerator, my mother used to make fried rice. She called it “The Kitchen Sink” and it was one of my favorite meals growing up.
Our recipe calls for peas, bell peppers and ham or chicken. But you can use whatever leftover (cooked) vegetables you have in the fridge (broccoli, carrots, mushrooms all work great) and if you don’t eat meat, leave it out. But if you do, toss in that leftover steak, rotisserie chicken, or even Thanksgiving turkey.
Shopping List & Prep
2 eggs, lightly whisked + 1 egg (optional)
1/2 white or yellow onion, finely chopped
1 clove garlic, finely minced
1/4 C peas —or— bell pepper, cut into ⅓” pieces
2 green onions, finely chopped (optional)
6 oz (~⅔ C) ham or cooked chicken, cut into ¼” pieces (optional)
1 TBSP Masi Masa Japanese Gold Curry Spice Blend
1 ½ C cooked Japanese rice (preferably day old) at room temperature
2 TBSP vegetable, peanut or sesame oil
1 TBSP soy sauce
Heat 1 TBSP oil in a frying pan or wok over medium high heat, add egg and cook (scrambled). Transfer to a bowl or plate.
Add 1 TBSP more oil to the pan, then add onion and garlic and cook, stirring often, being careful not to let them brown, about 1 minute.
Stir in 1 TBSP Masi Masa Spice Blend and cook, stirring, until fragrant, about 1 minute.
Stir in the cooked egg, ham or chicken, and peas or bell pepper until combined. Then add rice and stir to combine.
Drizzle in 1 TBSP soy sauce, toss and stir until combined.
Serve immediately topped with a fried egg and chopped green onions.
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