Two-Toned Fried Rice
August 27th, 2006 | by Loretta |Yesterday was a day of gluttony, practically. Dad had a company BBQ shindig at Liberty State Park where my stomach was filled with the likes of dumplings, vegetarian burgers, and fruit. There was sticky granola from Costco, fried rice and greasy noodles. We were there to help set up and we stayed to help clean up. Naturally, this meant coming home with leftovers. (Props to Dad for getting dibs on Munchkins.)
Thanks to my Food Network loyalty, I have watched enough Unwrapped to know off-hand that 3 Munchkins are nearly equal to one donut. Yes, this explains why I felt my brain tissues deteriorating from high-processed junkfood that happens to mask itself as a breakfast food. But let’s be clear– I did not have Munchkins for breakfast exactly; I had them after. No, that doesn’t make things any better.
Oh. I need to express my greater dissappointment. The chocolate ones weren’t old-fashioned and cake-like. 
Anyway, while muddling with non-creative ideas for what I should fix for lunch, Mom jumped the gun without me knowing. She reheated the shrimp fried-rice that we brought home from yesterday.
At first, I thought she was just cooking it for Dad. But it turns out she made enough for the three of us. And since Dad was by the kitchen, he recommended throwing in leftover plain rice. Why? To help cut down on the greasiness of the fried rice from catering.
- Leftover fried rice
- Leftover white rice
Behold– simplicity at it’s best. The texture was very loose and light, like a pilaf. And the white rice made the high-sodium, high-fat properties of restaurant fried rice more subdued. I’m beginning to understand why Erick likes having fried rice so often.