I live for leftovers! I always make more food than Tall Dark & Handsome and I will eat just because I am planning on leftovers. Unfortunately, sometimes a little bit of this and a little bit of that will take up a whole lot of fridge space.
Sometimes my leftover meals are complete failures like the recent chicken, rice & everything else casserole. Other times they are spectacular and I regret that I did not pause to take a picture for you.
Today was a win-win! I not only made something spectacular (and easy!), but I remembered to take a picture.
In case you do not recognize some of the ingredients, the black rice was leftover from the Forbidden Rice Salad and the fiddleheads are what did not fit into my pickle jars. The crazy black lump in the ramekin is garlic that has been soaking in balsamic vinegar for a yet-to-be-released garlic and balsamic jelly.
When faced with leftover rice, I make casseroles or fried rice. Since we know how the last casserole came out, I went with my other default—fried rice.
Use this ‘recipe’ as a guide to inspire you to create your own tasty creation. I went heavy on the ginger, cilantro, and lime because it just sounded good. Tweak to your liking.
Fiddlehead Forbidden Fried Rice
- 1-2c cooked day old black rice
- 1-2T sesame oil
- 1T Oil, sub diced bacon or fat back
- 6-12 raw shrimp (enough to serve 2) peeled
- ¼-1c Soy sauce
- 1/4c ginger, chopped
- 2T garlic, chopped
- Pinch red chili flakes (optional)
- 1c blanched fiddlehead fern
- 1 egg, lightly scrambled
- 2-3 green onions, sliced
- 1/4c cilantro, chopped
- Lime juice, to taste
Season raw shrimp with approximately 2T soy sauce, set aside.
Heat a large pan or wok over med-high heat. Melt fat or oil into the pan.
Drain the shrimp and pat dry. Excess moisture will cause the oil to ‘spit’ at you. Place shrimp into the pan and add chopped ginger. Shake the pan so that the shrimp do not stick. Add the fiddleheads, garlic, and chili flakes. Cook for 2-3 minutes until the shrimp begins to curl. Add the black rice and 2T soy sauce. Toss to coat.
Push the rice mixture to the edge of the pan and make a whole in the center. Pour the beaten egg into the pan and allow the whites to fry until opaque. Use a rubber scraper, wooden spoon, or other tool to scramble the rest of the egg. Cook through and toss with the rice. Add green onions and cilantro. Then season with soy sauce and lime juice.
Serve hot.
Nancy Warner 