Gleefully we open the bag of Chinese takeout that just arrived; pork dumplings, spring rolls, shrimp with baby bok choy, pepper steak with onion, and pork fried rice. And then there’s that free carton of plain white or brown rice. It’s the poor red-headed stepchild that no one wants. Into the refrigerator it goes for another day.
A few days later, I re-discover the carton of rice in the refrigerator alongside a leftover hunk of kielbasa. I’m low on fresh produce but I saved the celery tops from the last bunch and have my usual onions and garlic. A recipe begins to take shape.
Leftover Chinese Rice with Kielbasa and Celery Tops
- 1 pint cooked rice
- Half pound of cooked kielbasa, cut into small pieces
- Celery tops from one or two bunches, finely chopped
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 egg, beaten
- 1 tablespoon olive oil
- 2 tablespoons Asian sesame sauce (you can substitute or mix with soy sauce)
Cook the garlic and onion in the olive oil for a couple of minutes. Add the celery tops and kielbasa and continue cooking for a few more minutes. Remove the kielbasa and veggies from the pan and set aside. Put the rice and sesame sauce in the pan and heat on low for a few minutes.
Here’s a way to get the firm bits of scrambled egg without dirtying another pan. Push the rice to the outsides of the pan and pour the beaten egg in the middle. Let the egg set to the desired consistency, then break it up and stir it into the rice.
Add the kielbasa and vegetables back into the rice and let the flavors marry for a few minutes before serving.