Frying rice might be my new favorite leftover trick, primarily because it takes a leftover that almost immediately turns into cardboard and makes into a whole other meal. It is also cheap and easy. As promised, here’s my method:
Fry some sliced or diced onion in a pan (or wok if you have one, you overachiever) of hot oil. I’d say medium-high heat. Take leftover rice (white or brown is fine) and throw it in. Fry for a minute. Crack an egg of the top and toss it through the rice vigorously. Fry for another minute or two. Eat.
There are a lot of good variations and add-ins. You can fry in any kind of oil: vegetable lets the taste of any additions shine through, olive gives everything a hearty taste, sesame adds a really unique, nutty flavor and should be tried at least once. My most recent version had peas and sriracha hot sauce. Other possibilities include pineapple, ham, cashews, a little coconut milk, soy sauce, curry powder and other dried spices, fish sauce, and the kitchen sink.