One of my favorite things about making Dock Jim Chicken is that the leftovers make a great meal later in the week. I make a huge batch of brown rice (3 cups rice + 4.5 cups water = a big pot of brown rice) so that we have plenty. Lettuce will start being awesome again as the weather cools in a few weeks, but in the meantime, fried rice is pretty good on its own.
Making good fried rice was a challenge for me. I found this tutorial from Madhu Menon on shiakfood.com recently, and the results were significantly better. This post focuses on the important tools and techniques, reminding us that fried rice is meant for leftovers and experimentation, not fussy, exact recipes. I highly recommend reading his pointers and explanations before making your own fried rice. I used the proportions in the sample recipe he provided to make this version with our leftovers.
- 4 cups leftover brown rice, cold
- 4 Tablespoons sauce (soy sauce, fish sauce, or leftover sauce from Dock Jim Chicken)
- 2-4 cloves garlic, minced
- 4 Tablespoons canola oil (we would’ve used peanut oil, but Little Hippie is allergic to peanuts)
- 2 pinches of sugar
- Leftover vegetables (I used shredded carrots, the broccoli we had with the Dock Jim Chicken the night before, and chopped leftover Green Bean Dippers)
- Leftover protein (if we don’t have leftover chicken or pork, I will make a couple of eggs to throw into the fried rice)
- Chopped fresh basil, to taste
- Heat empty wok until the surface is almost smoking, then add your oil. Swirl it around the pan so that it’s evenly coated.
- Add the rice and garlic (the tutorial said to add the garlic first, removing the wok from the heat while you do so to prevent the garlic from burning. Mine burned anyway, so on the next go, I just added it with the rice, and liked it better). Toss the rice for about 2 minutes.
- Add sauce and sugar. Stir to combine, then add protein and veggies.
- Taste and adjust seasoning – add more sauce if you need a little more salt. Then stir in the basil, let it cook for a minute and then serve.