What to do with rice leftovers? Fried Rice

If there's one thing I hate in life, it's throwing out a perfectly good dish because we've gotten bored of eating the same thing. Every time I toss rice that's been stared at for too long, a little part of me feels sad. So I decided to seek out the best ways to use leftover rice, one I came across was easy fried rice so I figured, why not? What Jewish doesn't like a good Chinese dish? 

Ingredients:

Onion or 2 Scallions

Garlic

1 Egg (or more if desired)

Canola or vegetable Oil (due to the smoke point, you shouldn't use EVOO)

1 cup mixed frozen veggies

1-2 cups day old, cold rice

3 tablespoons lite soy sauce

3 tablespoons water

Heat up the wok (Thanks to my sister in law for getting me a wok because I definitely wouldn't have bought it myself) and make sure to add 1 tablespoon of oil when it's pretty hot. To test, add a drop of water, should jump when the pot is hot enough. Saute the garlic and scallions/onions (for the image, I didn't have any scallions, so I used onion instead). *However, I've used both and it comes out pretty good*

Once the onion/scallion and garlic mix are nice and golden, throw in an egg or two (we like eggs around here so we add two) vigorously mix until the eggs break up and have a nice golden brown crust. 

Add a tablespoon of oil and toss in veggies, if you'd like to throw in fresh broccoli then I suggest doing it once the veggies and mostly cooked through to not over cook the broccoli. 

Then add two tablespoons oil and throw in the cold, day old rice. The reason they suggest not using fresh rice is because the rice will be too tender, older rice that's cold will hold up to all the stirring and mixing and won't turn into a pate. 

You want to mix in a small bowl the 3 tbsp soy sauce and water, it's recommended to mix it separately to so don't throw it into the rice before mixing the sauce together. 

Then mix well and let the sauce nicely coat up all the rice and serve. 

Potato & Mushroom Bourekas

I keep getting asked about my bourekas, I usually make two versions a chicken version and a mushroom-potato one. They normally are a big hit and the great part is I can make the uncooked bourekas in advance, freeze them and when needed cook them up.

What you need:
Mushrooms, minced
Red and Idaho potato, cubed
Salt
Garlic, minced 
Onion, shredded 
White cooking wine
Osem chicken powder
Mazor's Mini square puff pastry dough
Olive oil


Step 1: Minced well the mushrooms, the amount used will vary based on your or your guests love of mushrooms. I happen to be a mushroom lover, so I usually put in 16 oz mix of bella and white.

Sauteed in olive oil, minced garlic (I use a tablespoon) and shredded onion (Throw it in the food processor or use a hand grater) over medium heat, once the onions are translucent then throw in the mushrooms. 

The mushrooms will start to cook up in its own juices, add a splash of white cooking wine and add about a tablespoon of osem chicken powder, once the juice thickens, turn off heat and set aside. 

At the same time, boil quartered potatoes with salt until soft. Then mix well the potatoes and mushrooms together. 

Your Mazor dough should be frozen when not in use however, defrost the package an hour before starting by leaving out. Get a plate, baking tray and fork ready. 

Add a heaping tablespoon to your palm and squeeze into a football shape. 

The dough can be stretched if you'd like to really fill up the pastry but keep in mind how it will bake up.

I tend to fold them into particular shapes in order to easily tell a potato mushroom from the chicken, my go to shapes are rectangular or triangle. If you make the 'pocket' design, seal the edges very well or they will open when cooking. 

Once, you've placed the filling and decided on a shape, use a fork to pinch down the sides. Do not worry if you puncture the dough, it will fill back up in baking. 

I lay them closely together on a baking sheet and freeze then over night.

Then once fully frozen I placed them in a freezer ziplock and save for later. 

To bake, spray a foiled baking sheet with some non stick spray or olive oil spray if desired. Pre-heat oven to 350. Place the bourekas on the sheet with at least 1.5'' spacing and bake. If takes about half an hour, you want them to be nicely golden brown on the bottom and a good gold on top. 

Serve and eat. 

To reheat leftovers, I suggest not covering or else it will get soggy and also not microwaving.