I had gone to a birthday dinner at Benihana, which frankly is not my favorite restaurant. However, I dutifully honored a friend and brought home leftover udon and rice. Ate the leftover udon with seafood, but was still hungry. There was still rice, and I had all the staples in my pantry to cook something scrumptious: leftover ribeye steak, frozen shrimp, frozen vegetable medley of carrots and corn and green beans and green peas, Chinese sausage, scallions, and an array of Asian sauces. I grabbed oyster sauce (Chinese), mentsuya (Japanese), and Korean teriyaki (which sounds frankly confusing, and so why not?)
And into a small cast iron pan went avocado oil and sesame oil. Once the oil was shimmering on medium high heat, I added the shrimp, sausage, vegetables, and then the sauces.
Next into the pan the rice and onto the rice I added Maggi because I wanted the rice to have a bit more color.
I forgot to add white pepper. But I did sprinkle chopped scallions once plated.
Fried rice Sunday morning from leftover Saturday supper was a staple of my growing up, and the dish is such good use of pantry ingredients.
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