Kitchen Clean-out fried rice might be my new favorite quarantine meal. It is a brilliant use of various leftovers or sad looking vegetables at the bottom of the crisper drawer.
It’s also incredibly versatile… meaning, I’m providing a recipe to help give you a nice guideline (sort of like I did with the hash recipe). However, it is simply that… a guideline. You can (and should) tailor this recipe to use whatever veggies and proteins you have on hand!
Most importantly, by using food and scraps, you are reducing food waste, which saves money and helps the environment. It’s a win-win for everyone!
*This post is in paid partnership with Morton Salt.
The only absolutely necessary ingredient is some cooked rice. This is a great use for day old (or even several days old) grains. In fact, it works better if it is NOT freshly cooked. So again, this is a great way to use up leftovers across the board.
For veggies, I used a mixture of purple cabbage, carrots, snap peas, kale stems and scallions that I’ve been regrowing. But again… use whatever you have on hand! If your veggies are starting to get soft, that’s totally OK for this recipe. I also used the rest of a jar of kimchi I had sitting in the fridge. Kimchi doesn’t really go bad, it just gets increasingly more intense the more it sits. I loved the spice and funk this added to the finished dish, but you could certainly omit if you don’t have any.
As for protein, we had a few pork ribs leftover from BBQ takeout earlier in the week. Since fried rice traditionally uses some sort of pork product, this worked perfectly here. But you could also use things like shrimp, chicken, sausage or even omit the meat altogether!
For seasoning, I used Morton Kosher Salt because I love being able to feel the granules between my fingers so I know exactly how much I’m using. I also used some gluten free Tamari, sesame oil and some of the kimchi juice to season my rice.
I made this Kitchen Clean-out Fried Rice live as part of a live Morton Salt Erase Food Waste battle with Joel Gamoran. We had just 15 minutes to cook, so I can tell you for certain it takes less than 15 minutes! If you need more ideas for erasing food waste, check out the free recipe page on the Morton Salt site. And let me know in the comments some of the ways you like to use up leftovers!
Using unused vegetables, funky kimchi and leftover rice and proteins, you can create a flavorful fried rice that helps erase food waste! 1.) Place a wok or nonstick skillet over medium to high heat. Drizzle oil around the pan and tilt to coat. Once the oil is shimmering, add kimchi, whatever vegetables you are using, the white parts of scallions and and cook until they start to soften, stirring occasionally. Add minced garlic and cook 30 seconds more. 2.) Season with a pinch or two or Morton Kosher Salt. 3.) Push the mixture to the sides of the wok or pan add rice. Flatten the rice a bit and add a few shakes of soy sauce or Tamari and a couple teaspoons of leftover kimchi pickling liquid. Pour the eggs onto the rice and season with Morton Kosher Salt. Let them sit for a few seconds, and then lightly break the yolks and begin to scramble. Cook for another minute or so, and then start to mix and fold them into the rice mixture as they begin to set. 4) Add protein and cook until warmed, stirring occasionally. 5.) Season to taste with a pinch or two of white pepper and more Morton Kosher Salt if needed. Add a few shakes of sesame oil and stir. Garnish with the reserved green onion tops and serve!Kitchen Clean-out Fried Rice
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