Stir-Fried Rice With Leftovers

• 1/4 cup oil such as sesame or peanut, divided
• 1 large shallot, peeled and sliced
• 1 clove garlic, peeled and smashed
• 2 cups leftover rice, ideally jasmine
• 3/4 pound (more or less) leftover protein (like a seared or broiled piece of fish, about 3 to 4 ounces per person)
• 1 small fresh chile (optional), minced
• 1 teaspoon freshly grated ginger (add more to taste)
• 2 cups greens, such as slivered napa cabbage, halved baby bok choy, or roughly cut spinach
• 1 tablespoon soy sauce (or fish sauce)
• 1 teaspoon sherry vinegar (or Chinese black vinegar)
• 1 lime, juiced
• 1/2 bunch cilantro, picked into leaves
• 1 scallion, sliced on the bias (optional)
• 1/4 cup toasted peanuts (optional)
• 2 tablespoons toasted sesame seeds

1. In a wok or large cast-iron pan, heat the oil over high heat.
2. Add the shallots and garlic and let color on one side. Flip over, then add the rice. Pour in 2 to 3 tablespoons of water to steam up and reheat the rice. Let the rice cook uncovered so that it crisps up on the bottom. When warmed and browned, remove from the pan and reserve.
3. Add 2 more tablespoons vegetable oil to the pan and fry the chile, if using, and ginger. Then add the greens and whatever leftover protein you have and heat. Season with a little salt.
4. When cooked, add the rice back in and toss everything around together. Transfer to a bowl and pour the soy sauce, vinegar, and lime juice and mix to combine. Add in cilantro and, if using, scallions and peanuts. Sprinkle sesame seeds over the top. Eat.

oil, shallot, clove garlic, leftover rice, fish, fresh chile, freshly grated ginger, cabbage, soy sauce, sherry vinegar, lime, cilantro, scallion, peanuts, sesame seeds

Taken from food52.com/recipes/66947-stir-fried-rice-with-leftovers (may not work)