Fried rice was made for those containers of leftover takeout in your fridge

  • Fried rice with broccoli and mustard greens.

    Fried rice with broccoli and mustard greens. Stacy Zarin Goldberg for The Washington Post

 
By Joe Yonan
The Washington Post
Posted8/27/2019 6:00 AM

Broccoli stands up beautifully to the bold flavors of soy sauce, ginger, garlic, chile and scallion in this stir-fry. As always, fried rice is best made with cold leftover rice. Make sure to organize your prep in advance, setting up your bowls of ingredients next to the stove, as this goes very quickly, and you'll need to be ready. Leftover rice from Chinese food take-out is a perfect candidate for this dish.

• Joe Yonan is the Food and Dining editor of The Washington Post and the author of "Eat Your Vegetables: Bold Recipes for the Single Cook."

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