recipe · repurposing leftovers

DIY Fried Rice

I’m not terribly sure if you need a recipe for this but here’s what we do when we make fried rice. The amounts of each ingredient is very flexible–scale up if cooking for a crowd.


1 onion, diced

2-3 cloves garlic, minced

1-2 cups cubed cooked leftover chicken or other cooked protein (we used leftovers from this meal)

2-3 cups cold, cooked rice (leftovers or make it a day ahead and refrigerate it)

1 bunch scallions, chopped

1-2 cups leftover vegetables–we used chopped up zucchini from the chicken dish and 3/4 cup of “coleslaw mix” (shredded cabbage and carrot) from sandwiches from last week

1/4-1/2 cup frozen peas (optional)

1-2 teaspoons sesame oil

2-3 tablespoons soy sauce

2 eggs, beaten


In a large skillet, saute the onions and garlic until the onion is translucent. Add the vegetables, meat and rice and saute about five minutes. Drizzle with sesame oil and soy sauce. Pour the eggs into the pan and stir fry, scrambling the eggs and heating through the whole mixture. Adjust seasonings and serve immediately.


Stove Top Pork Chops with Zucchini and Sambal Oelek


4 boneless, thick cut pork chops

1 small onion, thinly sliced

3 cloves garlic, sliced 2 small zucchini, sliced into coins

2 tablespoons sambal oelek (can use sriracha or other spicy sauce)

3 tablespoons soy sauce

1 teaspoon hot sesame oil (can eliminated or use regular sesame oil)

Sauté the onions, garlic and zucchini, in a large skillet, until the onion is soft. Push the zucchini over to the side of the skillet and add the pork chops. Cook 5 minutes on each side. If needed, cover and cook until nearly fully cooked. Then continue to cook until the liquid is reduced and the pork is fully cooked (145°).


Recipe: Berbere Chicken over Zucchini and Red Onions


6 chicken thighs (about 1 1/2 lb)
1 1/2 tablespoon berbere spice mix (can sub in any spice mix)
1 large red onion, sliced
freshly ground black pepper


Preheat oven to 375. Lightly oil or spray with cooking spray a 9×13 inch baking pan. Set aside.

Heat a large skillet (no need to add oil).

Sprinkle both sides of the chicken with spices. Place it fat side down on the hot skillet.

Cook about 10 minutes or until the skin is crisp, lightly browned and much of the fat has rendered into the pan. DO NOT FLIP THE CHICKEN!

Meanwhile, arrange the zucchini and onions in single layer in the baking pan. Sprinkle with pepper and salt.

Top with the chicken, skin-side up.

Bake for 30-40 minutes or until the chicken is fully cooked.