Left over stirfry for breakfast?

It's been one of those weeks -long days of working that stretch long into the night. As much as I like to cook, there are some days when it's just not practical and take-out is as close to home cooked as we get.
The next morning, however, when I go to make breakfast, that take-out box is glaring at me from the bottom shelf of the fridge. Am I really going to heat up that meal when dinner rolls around? Probably not - no one likes to have the same thing for dinner two nights in a row. Am I going to throw it out? Of course not. I grew up in the era of "You're going to leave that grain of rice on your plate? There are children starving in Africa." No morsel of food was ever left uneaten...it was hardly worth the guilt.
Last night, we celebrated Barbara's birthday with a big family dinner at a Japanese steakhouse. Knives were flying and fires were intentionally set at the table all in the name of good food and good fun. While everyone else was slicing into steaks, chicken, scallops and shrimp, my plate was piled high with mushrooms, green peppers, peas, carrots, potatoes, broccoli, squashes and onions of myriad varieties. Pasta and rice were piled on the plate as well.
Not only was I mesmirized by the cooking style that rivaled a magician for slight of hand quickness, but there was, frankly, way more than I could eat in a single sitting...or two...maybe three.
So, this morning, there was this box, staring me in the face. Yet, really what I wanted was a couple of eggs. Why not both?

Breakfast Stirfry

1 cup leftover rice
1 cup miscellaneous leftover vegetables
2 eggs
1 teaspoon seasame oil
  • Heat frying pan, wok or small skillet.
  • Add oil and when it is warmed, add the rice and stir to make sure it's warmed through.
  • Add the vegetables and stir together.
  • Break the two eggs, sunnyside-style and cook to the desired consistency.
  • Serve with a hearty chunk of soft bread.

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