Here's a brilliant and addictive way to use up leftovers that comes together in about 20 minutes. It can accommodate practically any vegetable languishing in your refrigerator, and adding leftover cooked chicken, pork, beef, shrimp or tofu isn't a bad idea either.
02Drain peas if necessary, and add them to
skillet; cook, shaking pan, for about a minute,
or until hot. Remove them to the bowl.
03Put remaining oil in the skillet, followed
by garlic and ginger. When the mixture
is fragrant, about 15 seconds later, add
the rice, breaking up clumps with a spoon
as you go along and tossing it with oil.
When the rice is well coated, make a well
in the center and break the eggs into
it. Scramble these, then stir into the rice.
04Return vegetables to the skillet and stir
to integrate. Add wine or water and cook,
stirring, for approximately 1 minute. Add soy
sauce and sesame oil, then taste and add
salt and pepper if necessary. Turn off heat,
stir in the cilantro and serve.