Last night I needed to use some rice up, so I decided to make a quick stir-fry. I got a spicy sausage and sautéed it. As it was cooking, I sliced up a leftover half of an onion and threw it in. After the sausage browned and the onion was translucent, I dumped in the rice, added some soy sauce, minced ginger, and cut up fresh tomatoes from my garden, warmed it all up for a few minutes, and voila! A quickie dinner using up leftovers. If you have some peas, corn, other veggies, or even eggs (just scramble them separately and mix in. If you want something spicier, add in some chili peppers, pepper flakes, or chili oil. You can omit the ginger if you’d like. The trick with stir fry’s using rice is to have the rice cold. I always make up the whole bag or box of rice at one time. I eat what I want that night, and then I bag up the rest of the rice in 4 oz portions and either freeze or refrigerate the bags of rice. They’ll keep for a few days in the fridge, 6 months in the freezer. If you freeze the rice, take out as many bags as you’ll need for dinner in the morning and stick in the fridge – they’ll be ready for supper. Enjoy!

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