This recipe comes from my book, EVERYDAY DORIE. Now, during these days of Coronavirus Isolation, I find myself cooking this dish often, but never the same way twice – I make it, as I always have, with whatever is at hand and with whatever leftovers need using. I hope you enjoy it as much as we have – xoDorie
For all the years that I’ve been frying rice, I’d never writ-ten a recipe for the dish — it was always something I’d make up as I went along. And it was never the same dish twice, because it always depended on what was in the fridge. I love cabbage in fried rice, but if I didn’t have it, I’d use spinach or odd salad greens. Carrots are a favorite, but sometimes celery stood in for them. At times there were scallions, peppers and mushrooms, and on good days, bok choy. On the best days, there were shreds of cooked chicken, cubes of leftover pork, diced cooked shrimp or squares of tofu. The fun of corralling all of this into a recipe was coming up with a dish I really liked that I could replicate . . . or not: Once a fridge-raider, always a fridge-raider.
As for the flavoring sauce — if you don’t have ponzu, a mix of citrus and soy, use regular soy sauce and, if you’d like, splash the rice with some lemon juice. If you don’t have gochujang, use Sriracha or another hot sauce (or skip it). The only thing you don’t want to skip is the ginger. Ginger is the liven-upper ingredient you count on here to make the dish taste fresh, bright and not at all like the toss-up of leftovers it really is.