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Our stay-at-home status has forced everyone to confront the contents of their refrigerator.    I suspect that resulted in the senseless stampede to the supermarket to buy toilet paper and bottled water rather than deal with cooking leftovers.  What recipe includes toilet paper and bottled water?  I’d rather not think about it.

Happily for readers of this blog, Katheryn Weiss, responded swiftly to my call for easy recipe for the homebound with  Empty-the-Refrigerator Fried Rice.  Thank you, thank you Katheryn. 

 The proportions of the ingredients, order of their addition and quick timing are more important than the ingredients when making this dish.   Rice is the usual base but another grain or dal would work.  I substituted striped bass for meat and salad vegetables (carrots, cucumber and radish) in place of mushrooms and asparagus.  You will need an egg or two and soy sauce. 

The photo at the top of the page illustrates my ‘test drive’ of Katheryn’s recipe. The directions worked as did the timing,  The results were delicious.

 What’s on your table?  Please feel free to contribute.  A recipe and photo of the finished product is all that’s required.  While I wait, I’m going to clean my refrigerator.


1 cup cooked white rice, cooled
2 tbsp cooking oil divided (peanut, olive, whatever you have)
1/4 cup or more of dry white wine or chicken stock
1 leek (white part only) sliced in half and then sliced thinly (or sub onion or shallots)
1-2 garlic cloves, minced
1-2 cups of cooked meat, chopped. I used some leftover steak, chicken and pork loin
1-2 cups of vegetables, chopped into bite-sized pieces, if necessary. I used some asparagus and a package of mushrooms that were on their last legs.
1 tbsp soy sauce
1-2 eggs, lightly beaten (I only used one because I'm rationing)
3-4 green onions, sliced
Prepared Asian condiment, if desired

Prepare a cup of white rice and set aside to cool.
Dice leftover meat, mix with soy sauce, add pepper to taste and set aside.
Heat 1 tablespoon oil in a large skillet.  Add leek and sauté on medium until golden. Add wine or chicken stock and stir. Add additional vegetables and sauté until brown (2-3 minutes). 

Add 1 tablespoon of oil. Stir in egg(s) and quickly scramble them. Fold in diced meat with soy sauce and rice. Cook on medium heat until rice is heated through and ingredients are well blended. Season with salt. Add a spoonful or two of Asian condiment, if desired. I had some fermented chile sauce in the 'fridge.

Fold in half the scallions and scatter remaining scallions on top. Serve.