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.
For this katsu sando slider recipe, we’re using tofu (you’re welcome, vegetarians!), but we also have a recipe using pork of chicken.