Saturday, January 3, 2009

As we bid a fond adieu to rapini week...

My favourite way to cook is, and my best dishes are usually born of, opening up the fridge, leaning in, and figuring out what to do with the Tupperware, GladWare, Ziplocs, and Lock & Lock containers full of the dregs from a half-week's worth of lunches and dinners. 
And so it is that I just tossed together a last-minute hot lunch for a crowd. 
Roll call: Leftover basmati from the Swedish meatballs, tofu strips from stir-fry, chicken from the quesadillas, red pepper strips from the kiddie meals, rapini from rapini week, and a few eggs that are coming due. 
Solution? Start with a big wok and a good dose of veg oil. Beat up the eggs, pour them into the hot oil and make a Chinese omelet with some salt and pepper and a pinch of sugar. When just cooked, roll it out of the pan and set aside. Heat more oil in the wok. 
Add some chopped onion, celery and red pepper, cook until softened, stir in your leftover proteins, give her another toss, add your leftover cooked rapini, the cooked rice, some frozen peas (the peas are key) toss it all together and add a drizzle of sesame oil and soy sauce to taste. Slice up your eggy omelet and toss it in. Then call everyone to the table for Leftover Fried Rice.

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