Hetty McKinnon’s sheet-pan fried rice is a perfect way to use up leftovers and frozen veggies. Hi, Five Weeknight Dishers. This is Krysten, in for Emily. I just got a rice cooker, and I won’t shut up about it. In the evenings, I set it to steam rice as […]
Click here to view original web page at www.nytimes.com
Hetty McKinnon’s sheet-pan fried rice is a perfect way to use up leftovers and frozen veggies.
Hi, Five Weeknight Dishers. This is Krysten, in for Emily.
I just got a rice cooker, and I won’t shut up about it. In the evenings, I set it to steam rice as I finish work, and in the mornings, I fill it with steel-cut oats to cook as I get ready. I’ll add frozen berries just before I take my dog, Rudy, around the block, leaving them to warm gently in the residual heat. And, sometimes, I eat straight out of it. (I know.) What it provides is ease and comfort, something steady, warming and reliable during unsettling days.
You most definitely do not need a rice cooker for the recipes below: Most call for already cooked rice (stored safely, of course), or to prepare the rice as part of the dish. (Want to make better rice with just a pot? Here’s some help, and here are some thoughts on how to repurpose leftovers.)
Follow me on Instagram, where you’ll find me with Rudy, and, unsurprisingly, the rice cooker.
This recipe from Hetty McKinnon not only puts those bags of frozen vegetables tucked in the back of the freezer to good use, it also calls for leftover cooked rice. Make a double batch of the easy sauce, which is flavored with mushrooms, garlic, ginger and soy sauce, and keep it for tossing noodles, or whatever else you’d like.
Take it from Sue Li, and don’t peek before this dish is ready. Her recipe lets the rice simmer away as chicken breasts poach in the same pot, simultaneously yielding protein and carb. You will need at least one more bowl, of course, for the accompanying sauce that carries some heat from the jalapeño.
This South Asian dish is beautifully versatile, with as many versions as there are families who make it. Tejal Rao’s recipe is on the firmer side, and is substantial enough as a meal with a little ghee and yogurt for heft, and cilantro and lime pickle for brightness. (Prefer it to be more like a stew? Try Samantha Seneviratne’s Instant Pot version.)
Thanks for reading and cooking with me. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, and previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account.
