Leftovers Re Purposed

Yesterdays leftovers become todays amazing dinner. Waste not want not, right? Wasting food in any form is a sin by my standards. With 811,000,000 people going to bed on an empty stomach each day, we should be concerned. This number is on the rise with the current pandemic. read more here; https://www.actionagainsthunger.org/world-hunger-facts-statistics

Let’s lighten things up a little. I had some leftover rice, some beautiful tomatoes, n avacado…and of course most of the ingredients needed to inspire this dish. Easy Peasy! I don’t even really need to give instructions, it’s fried rice with a little flair. If you feel the need for more instruction, join the network; http://www.professionalchefsfoodnetwork.org

  • 3 Tbsp. virgin coconut oil or sunflower oil, divided
  • 1/2 leek, white and pale green parts only, thinly sliced
  • 2 small shallots, thinly sliced
  • 1 long red chile (such as Holland or Fresno), thinly sliced, seeds removed if you prefer less heat
  • 1/4 tsp. ground turmeric
  • 1 bok choy, coarsely chopped
  • 3 cups cooled cooked jasmine or basmati rice
  • 2 Tbsp. kecap manis (sweet soy sauce)
  • 4 tsp. light soy sauce
  • 1 tsp. tomato purée
  • 1/2 tsp. unseasoned rice vinegar or white wine vinegar
  • Kosher salt, freshly ground white pepper
  • 2 large eggs
  • Homemade or store-bought fried shallots (for serving)
  • 1 scallion, thinly sliced on a diagonal

Happy Friday, enjoy your weekend, and don’t forget to use those leftovers in a creative way!!