If you've ordered your fair share of Chinese takeout, don't despair. Take any leftover rice and make a few of these.

Serves 4


  • 1 Tbsp. canola oil
  • 2 Tbsp. minced scallions (white and light green parts only) or onions
  • 1/2 tsp. peeled, minced fresh ginger
  • 1 small garlic clove, minced
  • Shake of red pepper flakes; or, to taste
  • 1 1/2 cups leftover rice, preferably sticky Chinese takeout
  • 4 eggs
  • 2 tsp. low-sodium soy sauce, plus more for serving
  • 1 cup frozen peas, or to taste


    Preheat broiler.

    Add the canola oil to a 10-inch cast-iron or nonstick skillet set over medium heat. Add the scallions, ginger, garlic and red pepper flakes and cook for about 1 minute until everything is soft and fragrant.

    Add the rice and spread it out in one layer, raising the heat a bit. Don't stir for about a minute so the rice gets nice and crispy. Stir again and wait another minute. Meanwhile, in a medium bowl, whisk together the eggs and soy sauce and add the peas. Reduce the heat to medium-low and pour the egg mixture over the fried rice, tipping the pan so the egg distributes itself evenly over the rice.

    Cook until the underside is crispy, 4 to 5 minutes. Transfer to the broiler and broil for 3 minutes, or until the egg looks golden and bubbly on top. Serve in wedges with a drizzle of soy sauce.

    From the book Dinner: The Playbook by Jenny Rosenstrach. Copyright © 2014 by Jenny Rosenstrach. Reprinted by arrangement with Ballantine Books, an imprint of The Random House Publishing Group, a division of Penguin Random House, Inc. All rights reserved.

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