Not every dish of every meal, even in households with the most sophisticated tastes, is a brand new, made from scratch creation. Sometimes there are leftovers whose destiny doesn’t need to be limited to being reheated and re-served in the original form. I get satisfaction from keeping waste to a minimum. From the moment I put leftover food in the refrigerator I am already planning its future use.
Rice is something I don’t mind having left over. In fact, I sometimes deliberately make more than is needed for whatever dish I am preparing. There are so many ways to use it, such as patties, loaves, casseroles, etc. For breakfast this morning I used leftover rice in an egg dish. To the rice I added seeded and minced jalapeños, leftover peas and carrots, a few eggs, chives and of course salt. Chopped tomatoes were included in this dish but I didn’t add them at this point because I didn’t want the egg mixture to turn pink.
I like eggs cooked slowly at low heat, so after beating the mixture with a fork I poured it into a heated but not hot nonstick pan sprayed with olive oil. After scattering chopped tomatoes on top of the egg mixture I put a lid on it and let it cook slowly at a low setting.
When the edges have gelled enough ( after ten or fifteen minutes of slow, lidded cooking) and it can be slid around in the pan without spilling the liquid middle, I carefully slide the contents onto a plate, place the inverted pan over the plate and flip both the plate and pan over to cook the other side.
After cooking a few more minutes with the lid on, I flip it again to cut and serve.
Possible variations to this are endless. Non vegetarians may wish to include bits of ham or bacon. Adding cheese is always a great option either in the egg mix or on top.