Leftover-Rice Cakes
I don’t really recall eating much rice before I was thirteen. It was then that I had my first delicious bites of Chinese takeout (strangely, in Disneyworld). My sister and I were hooked, so suddenly, stir fry became a regular meal in our household. My dad would bust out a giant wok, a pound of chicken breast, and a smattering of stir fry vegetables, and within minutes the house would fill with the sounds and smells of the quickly cooking meal.
Rice, too, was always part of these week-night stir fries. And it was the rice that yielded the best leftovers, because the following morning, dad would make rice cakes.
Rice cakes, as I grew up with them, are not comparable to the puffy, crunchy discs of rice you can buy at the store. These rice cakes are rather more like pancakes, cooked in a frying pan and slathered with butter and maple syrup to make a scrumptious breakfast.
Whether you make your rice for stir fry, curry, or something like this, make a little extra and you can set yourself up for a week’s worth of awesome breakfasts.