Last Updated on March 3, 2016

Makes 4 servings
Hands-on-time: 15 minutes
Total preparation time: 15 minutes

If you order Chinese takeout (and who doesn’t?), chances are you often have cooked white rice on your hands. I can’t think of any better use for it than to transform it into fried rice. The kids love it. I have suggested using frozen shrimp and vegetables but any leftover protein and vegetables would work.

3 tablespoons vegetable oil
2 large eggs, lightly beaten
Kosher salt and freshly milled black pepper
1 medium onion, chopped (about 1 cup)
2 garlic cloves, minced (about 2 teaspoons)
2 cups frozen shelled and deveined shrimp, halved
One 10-ounce package frozen peas
3 cups leftover cooked long-grain white rice or Simple Boiled Rice (page 000)
1/4 cup soy sauce
3 tablespoons rice wine or dry sherry
2 tablespoons finely chopped crystallized ginger
4 teaspoons toasted sesame oil

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until hot. Reduce the heat to medium. Combine the eggs with 1/8 teaspoon salt and 1/8 teaspoon pepper and pour into the skillet. Cook, stirring, until scrambled, about 1 minute. Break into small pieces and transfer to a bowl.

Add another tablespoon of oil, the onion, and garlic to the pan; cook, stirring 2 minutes. Add the shrimp and peas; cook until the shrimp are cooked through, about 3 minutes. Transfer the mixture to the bowl with the eggs.

Heat the remaining tablespoon oil in the same skillet over medium-high heat until hot. Add the rice and cook, stirring occasionally, until slightly crispy.
Stir together the soy sauce, rice wine, ginger, and sesame oil; add to the rice in the skillet along with the shrimp, peas, and egg. Cook just until the egg is heated through and serve.