Do you always end up throwing out cooked rice? Well, you're not alone. According to Inquirer, Filipinos waste a lot of rice. On average, we waste 3 tablespoons of rice a day, which, you might think isn't that big of a deal. Over a year, that amount accumulates to 3.3 kilograms! Now, multiply that to the number of people in your household and it becomes clear that we have a food waste problem. Thankfully, it's actually quite easy to solve: just make fried rice!
We listed recipes you can make any time and highlighted ingredients you should always have in your pantry so you're always ready to make fried rice. These recipes are not just quick and easy, you also get to save the planet a little bit.
Rice storage tip: Rice in airtight containers typically last for 4-6 days in the refrigerator, 6 months if you freeze them. Always smell and look at the consistency of your rice to check for spoilage. Stored rice should not become overly moist or sticky, and should not have unpleasant odors.
In Korean households, bibimbap is actually meant to be a messy affair, usually mixed by hand in one big metal bowl for the family to share. It's really just a mix of Korean condiments, rice, side dishes and finished off with sesame oil.
Stock up on Kimchi. This fermented vegetable side dish is loaded with probiotics. Its strong tangy, spicy flavor goes wonderfully with fried fish and ramen.
This Chinese recipe is the classic fried rice recipe that began it all. Learn to make it and learn to play with it, adding whatever tickles your fancy.
Stock up on frozen vegetables. If you only do your grocery shopping once a week, none of your fresh vegetables are going to make it to the end of the week. That's when frozen vegetables are a lifesaver. Keep it healthy throughout the whole week with frozen veggies stocked in your freezer. As a side dish, sauté in butter and add cubed singkamas for some crunch.
The tang of calamansi juice plus the saltiness of feta cheese go so well together in this easily put together dish.
Stock up on calamansi or lemons. Adding acidity will help you balance out flavors, useful for most recipes. Although you can probably use vinegar, using fruit juice instead adds another flavor profile that can spruce up a dish. Note that citrus fruits can last a few days at room temperature, and are best consumed fresh. However, although you can make it last for much longer in your chiller, it will also tamp down the aromatics.
The key to good fried rice is adding liquid stock or flavorful oils for the rice to soak up, get rehydrated with and get aromatic. In this case, squid ink is your magical ingredient. This dish is just a step away from Paella, but loads easier to make.
Stock up on olive oil. We don't need to drone on about the numerous health benefits of olive oil. Given its price point, however, you may not want to use it all the time. A lot of recipes, though, really shine with olive oil and its distinct flavor notes. Apart from that, it's also a must-have for quick salad dressings.
The rice readily absorbs the spiced up oily aromatics that sausages give off. This recipe is so flavorful, you can even use it to stuff chicken!
Stock up on sausages. They're not just good for fried rice—sausage is also a great base flavor for a simple pasta dish. You can also incorporate it into stews, soups, tray bakes, corn dogs or sandwiches. Whether it's Chinese chorizo, Schublig or Hungarian, you can make a little go a long way.
The next time you look down at your pot and see the leftover rice, you know you already have tomorrow's breakfast, lunch or dinner! Eating leftovers have never tasted this good!