Fried Rice for Breakfast

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Along with my chickpea curry disaster, I’d made some white rice in my rice cooker that looked like it was going to go to waste. I could have made rice pudding but Craig hates rice pudding so I put the leftover rice in the refrigerator and forgot about it.

On Saturday morning, I took it out again and had an idea.

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When Grace Young taught me how to make fried rice for my cookbook, she made the rice a day ahead because it’s better to use cold refrigerated rice than hot rice right out of the cooker. I could make fried rice! For breakfast! It’s just the sort of thing Ruth Reichl Tweets about.

Really, there’s not much to it. You just need a really good, seasoned wok which sounds expensive but is really just $14 if you follow Grace Young’s advice from my book. I got my wok out and let it start heating.

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Then I prepped the flavorings: some ginger (about a 1-inch knob, julienned), some garlic (2 cloves, minced), and scallions for the end. Oh and two eggs which isn’t what Grace Young taught me to do but I wanted eggs in there because this is breakfast. So I read a little about that online.

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I also emptied my pepper grinder of black pepper and replaced it with white pepper because that’s what Grace Young uses.

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When the wok was good and hot, I swirled some Canola oil down the sides (about a tablespoon, though peanut oil would’ve been preferable) and added the ginger and the garlic. Almost immediately, they started to darken. Which is why I always wonder why people say home stoves don’t get hot enough for woks. Any time I’ve ever used a wok, it gets outrageously hot and I have to turn down the heat.

When that happened, I added the rice (about 3 cups cooked) and started breaking it up with a metal spatula.

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This actually takes work–that picture shows it pretty far along, but I really put some elbow grease into it.

Then I added those two eggs, which I beat up a bit with a fork.

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I worked that all around and finally, at the end, flavored the rice with soy sauce and white pepper.

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Stirred in the scallions (cilantro would’ve been nice too) and there you have it, fried rice for breakfast.

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Just goes to show you: When life throws you inedible curry, you can refrigerate the white rice and make fried rice on the Saturday or Sunday after. I’m going to crochet that on to a pillow.

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