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**Introduction**
Lunch

**Introduction**

A carefully crafted dish that blends traditional and modern cooking techniques to deliver comforting flavors for every occasion.

⏱️

Cook Time

30 min

🔥

Difficulty

Medium

📂

Category

Lunch

Recipe Details

Title: Impromptu Fried Rice: "Whatever You’ve Got" Recipe

By Sam Sifton

Introduction

This is a no-recipe, improvisational fried rice—a flexible guide designed to transform leftover ingredients into a flavorful, satisfying meal. The magic lies in using what you have on hand, with minimal rules and maximal creativity. Perfect for utilizing odds-and-ends in the fridge or freezer, it prioritizes quick, bold flavors and a steaming, aromatic finish.

Ingredients (Flexible Guide)

The core is leftover ingredients; below are suggestions to inspire your improvisation:

1. Base: Cooked Rice

  • Preferred: Cold, freshly cooked rice (day-old or pre-cooked). For texture, use short-grain white rice or brown rice. Pro tip: If using refrigerated rice, spread it on a tray overnight to dry slightly (this prevents clumping).

  • Alternative: Frozen rice (packaged in plastic bags in the freezer, as noted). Remove from the freezer 30 minutes prior to use to let grains separate; frozen rice works well for "cold-start" texture.

2. Protein (Choose One)

  • Meats: Diced or shredded cooked meat (e.g., leftover brisket, pastrami, ground pork cooked until crumbly, crispy bacon bits, or roasted chicken).

  • Veggie Protein (Vegan/ Vegetarian): Crumbled firm tofu, sautéed mushrooms, or canned beans.

3. Aromatics & Vegetables

  • Mixed Veggies: Frozen mixed veggies (corn, peas, carrots) work (thaw slightly if preferred). For freshness, add diced bell peppers, shredded cabbage, or blanched broccoli.

  • Aromatics: 2–3 cloves garlic (minced), 1-inch ginger (grated), 2–3 green onions (chopped, white and green parts separated).

4. Eggs

  • 2–3 large eggs (lightly beaten with a pinch of salt and pepper).

5. Sauce

  • Core: 2 tbsp soy sauce (low-sodium preferred), 1 tsp sesame oil, ½ tsp gochujang (Korean chili paste, adjust for heat tolerance).

  • Proportion: For 4 servings, use ~⅓ cup total sauce (scale up/down as needed).

Step-by-Step Preparation

1. Prep Ingredients

  • Rice: Ensure rice is cold and loose (break clumps if necessary).

  • Protein: Cooked meat should be diced into ½-inch pieces; if using raw, cook briefly to avoid undercooking later.

  • Aromatics: Mince garlic, grate ginger, chop green onions (separate white and green for later use).

  • Veggies: If using frozen, thaw slightly (or use directly; frozen veggies add texture and minimal moisture).

2. Stir-Fry the Protein

  • Heat a wok or large skillet over high heat for 1 minute. Add 1–2 tbsp neutral oil (e.g., canola, vegetable).

  • Toss in the protein (e.g., diced meat). Stir-fry for 1–2 minutes until lightly browned and crispy (adjust time for texture; crumbly ground pork takes ~1 minute).

  • Transfer the protein to a plate and set aside.

3. Sauté Aromatics & Veggies

  • In the same pan, add the white parts of green onions, minced garlic, and grated ginger. Stir-fry for 30 seconds until fragrant (avoid burning garlic).

  • Add frozen veggies (or fresh, chopped veggies) and stir continuously for 1–2 minutes until heated through and slightly tender-crisp.

4. Scramble Eggs

  • Push veggies to the edges of the pan; create a "well" in the center. Pour in the beaten eggs.

  • Stir gently from the edges inward, cooking eggs until soft-set (20–30 seconds). This creates tender curds; avoid overcooking.

5. Combine All Elements

  • Return the cooked protein to the pan. Add the sauce (soy sauce, sesame oil, gochujang) and mix well.

  • Add the cold rice and use a spatula to break up clumps, stirring to coat every grain. Continue stir-frying for 2–3 minutes until everything is hot and well combined.

6. Finish & Serve

  • Fold in the green parts of the green onions. Taste and adjust salt/pepper or gochujang if needed.

  • Serve immediately in warmed bowls, garnished with extra chopped green onions for color and freshness.

Pro Tips for Success

  • Texture: Cold rice is critical for fluffy, non-mushy fried rice. Avoid using freshly cooked (too wet) rice.

  • Flavor Boost: Add a splash of rice vinegar for brightness or toasted sesame seeds for nuttiness.

  • Variations: Swap proteins (e.g., shrimp, chicken, or tofu) or veggies (e.g., kimchi, corn, or bok choy) based on availability.

Sam Sifton curates a "no-recipe recipe" every Wednesday in his What to Cook newsletter. Sign up to receive weekly inspiration, or explore more improvisational recipes here.

Note: This recipe is intentionally flexible—let your fridge and pantry guide you!