My favorite foods tend to be leftovers, there’s something so satisfying about warming up leftover food, or creating leftover dishes, they’re quick and tasty ways to not spend to much time in the kitchen. Besides that I really do not like wasting food.
Then there are dishes where leftover ingredients are almost necessary, like fried rice for example. Using fresh rice is an option as well, but leftover rice is a bit more dry, which works best in dishes like these. If you are using fresh rice, make sure that it’s cooled down completely before using in this recipe.
As a kid fried rice dishes were some of my favorites, I always went back for seconds! Whenever we went to surinamese parties there would always be containers, so the guests could take the leftovers home, as a foodie this must be one of my favorite parts about my culture.
When you’re making fried rice the options are endless, you could use whatever veggie you prefer and season it to your own liking. This fried rice recipe is inspired by Mexican cuisine with a wink from my Chinese roots by adding mungbean sprouts. You could always substitute the vegetables for ones that are more available or preferable for you. I added beans and mungbean sprouts to make this a protein rich dish.
Serving Tip: Try adding fresh tomatoes and pieces of baked plantain to it. To bake the plantains simple add a tiny amount of oil to a non stick pan and cook slices of plantain over medium/low heat for about 5 minutes on each side.
Since I’ve started working out more I’ve been adding more protein to my diet, and rice and beans are a complete protein making sure this dish will fulfil some of my protein needs!
Now let’s get cooking!