The secret to a terrific fried rice is all within the leftovers.

Freshly cooked rice usually leads to a soggy, gluey dish as a result of it continues to prepare dinner as elements are added to the pan. But chilling beforehand cooked rice adjustments its starches, yielding mild, separate grains.

So at Milk Street, we at all times make means an excessive amount of rice and save the additional so we now have some available for a simple weeknight meal (leftover rice freezes nicely to be used in fried rice). Then it’s solely a matter of grabbing a number of issues from the pantry.

For this recipe from our guide “COOKish,” which limits recipes to simply six elements with out sacrificing taste, we took inspiration from an Anglo-Indian dish known as kedgeree. Often eaten for breakfast, this curry-seasoned rice comes studded with smoked fish. Smoked haddock is basic, however we use easier-to-source smoked trout, which additionally presents the benefit of being prepared to make use of straight from the package deal (smoked haddock requires poaching in milk).

Chopped hard-cooked eggs add a creaminess that additionally bulks this up right into a full meal. The choices for garnishes are limitless, however we just like the textural curiosity from cashews and the recent notes from chopped cilantro.

Kedgeree

Start to complete: 25 minutes

Servings: 4

3 tablespoons salted butter, minimize into 3 items1 small yellow onion, chopped2 tablespoons minced recent ginger4 cups cooked and chilled long-grain white rice4 ounces smoked trout, pores and skin eliminated, damaged into flakes2 tablespoons curry powderKosher salt and floor black pepper

In a 12-inch nonstick skillet, soften the butter till foamy. Add the onion and prepare dinner till smooth and translucent. Add the ginger and prepare dinner till fragrant. Using your fingers, break aside any clumps within the rice and add to the skillet together with the trout, curry powder, ½ teaspoon salt and ¼ teaspoon pepper. Stir, then prepare dinner with out stirring till heated by way of and starting to brown on the underside. Season with salt and pepper.

Optional garnish: Chopped soft- or hard-cooked eggs OR chopped recent cilantro OR chopped roasted cashews OR lemon wedges OR chutney OR a mix

Get extra recipes and dinner concepts from The Washington Times meals part.

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