I hate to waste food. Hate it. My tendency to remake leftovers into "new" dishes wears on my husband a bit, since not all of my creations are good ones. He also distrusts leftovers in general - I've heard stories about when he was a child and they'd eat the same giant pot of something for days on end.
I can understand where his mom was coming from with the cooking in bulk, but I also see his point. You gotta mix things up.
Every now and then I make something from leftovers that is different enough from the original thing that it can't even be classified as leftovers. Fried rice falls into this category, and it's a great dish to serve alongside baked tofu or teriyaki salmon to round out a meal. With the edamame it can even stand on its own as a one dish meal.
Edamame Fried Rice
1 T coconut oil
2 cups leftover cooked rice
2 T soy sauce, tamari, or Dr Bragg's Liquid Amino Acids
2 T teriyaki sauce (optional, recipe follows)1/2 c chopped carrots
1/4 c frozen peas
1/4 c shelled edamame
3 green onions, sliced
In a large heavy skillet, heat coconut oil over medium high heat. Add rice, soy sauce, and teriyaki sauce. Cook about 5 minutes, until rice is no longer chunky and absorbs some of the soy sauce/teriyaki sauce.
Stir in carrots, peas, and edamame, cook another 5 minutes.
Push rice and veggies to the sides of the skillet, leaving a round hole in the center. Add a bit of coconut oil to the hole, allow to heat. Pour in gently beaten eggs and cook without stirring for 2 minutes. Scramble eggs gently within hole. After eggs have mostly set (about 2 minutes), stir rice and eggs all together.
Stir in green onions, and serve.
This teriyaki sauce recipe was shown to me in college by my friend Jasmine. It's so simple, and a good recipe to have in your toolkit since bottled teriyaki sauce is so expensive. You can simmer lots of other things in it to give it different flavors: minced garlic, red pepper flakes, minced fresh ginger.
It makes a great marinade and sauce for the baked tofu shown above, and is absolutely fabulous on grilled pineapple.
Basic Teriyaki Sauce
1 part soy sauce
1 part sugar (1 c of each is about the minimum to use)
Combine in small sauce pan over medium heat. Stir well. Simmer until slightly reduced, about 15 minutes. Sauce will continue to thicken as it cools.
Thank you Jasmine!