When microwaved leftovers trigger flashbacks to sad desk lunches, but aspirational coronavirus cooking feels like too much work, you might try what's become my go-to pandemic pantry nonrecipe for crispy fried rice.
A hidden golden crust distinguishes this technique that's far easier than even nontraditional fried rice and grants you permission to stop trying to recreate your favorite restaurant's dish.
Rice cookers have eliminated scorched rice, the toasted layer left behind in a cooking pot. That is unless it's created with intent. Every rice culture shares a variation, from Chinese claypot rice to Korean dolsot bibimbap to Spanish paella socarrat to prized Persian tahdig.
A nutty hard bite as satisfying as a kettle potato chip or crackling pork rind transforms leftovers simply layered over rice. Use a nonstick pan or well-seasoned cast iron, and enough oil to barely coat the bottom, a ratio of about 1 tablespoon oil to 2 cups cooked rice. Top with whatever leftovers you have, and add fresh or frozen ingredients if you want.
In our heightened waste not, want not moment, remember to reward yourself that first bite of crunchy crust, which always belongs to the cook.
