We’ve had chicken fried rice, pork fried rice and even vegetable fried rice but soupy fried rice? It is the perfect way to use up any small chunks of soupy sat in your fridge and makes for an easy and quick weeknight dinner at home.
The trick to really good fried rice at home is to make the rice the morning you need it and let it sit covered on a sheet pan in the fridge. Working with cold rice is the key. We make ours in an electric pressure cooker. 2 cups of rice to 3 cups of water. High temperature for 3 minutes and then a natural release. Easy to set up in the morning before you start your day and then pop in the fridge on your way out the door. When you get home from work the main part of this meal is all ready to toss in the wok.
We sliced our soupy thin and then cut it into small cubes. It was rendered down in a small pan and then combined with chopped scallions and a pepper. The best part about fried rice at home is that you can really use what ever veggies you have lying around. We coated the wok with sesame oil and let it get very hot before adding the vegetables. They cook very quickly- about two minutes and then we remove them and set them aside before adding the rice which had been tossed in rice wine vinegar. Once hot and a little bit crispy we added the soupy and veggie mixture back in to combine. Before serving we tossed in some chopped cilantro. So simple and, if your family loves rice bowls as much as mine does, they are bound to love our Westerly version of a fried rice classic. What are your favorite ways to use soupy? Let us know!