During the May Day break, I made three days of leftover-ingredient fried rice

During the May Day break I made fried rice for three days straight. A lot of people don’t get it — why “leftover ingredients”…

It’s kind of a long story…

Over this May Day holiday, I was originally going to make sushi… or gimbap, if you want to call it that. So I steamed a pot of rice…

Then when I came back at noon, my dad forcefully declared he wanted braised noodles, made by himself, so my pot of rice went unused.

The next day, just as I was about to continue with the sushi, my mom said the cucumber and such had been used up by my dad… and the radish strips she thought were too long and in the way, so she chopped them all up…

So the sushi was completely off the table, and all that was left was the rice.

So the rice became “leftover ingredients.”

For the first day’s fried rice I added ham, corn, radish, and mung beans, plus black pepper.

The second day I just cracked in beaten egg to make golden fried rice, only it wasn’t yellow enough, because the eggs were leftover eggs too. By then the ham was gone, used up.

And so came the third day… no ham left, so it was just plain fried rice.

With no ham, I could still bring out a grilled sausage… chopped it up and fried it the same way.

All in all, the fried rice these three days ate pretty well — mainly because it was overnight rice! So Q! Q to the max!

Looks like I can follow this routine for fried rice from now on. Golden fried rice is also really easy to make with overnight rice. As for how to make golden fried rice, you can refer to how I did it last time.