Salmon Fried Rice
It’s always a clever idea to cook extra rice so that you can make fried rice the next night, or the one after that, using various bits and bobs in your fridge. Allowing the rice a day or two to dry out makes it doubly flavorful: Since the grains have less moisture, they’ll absorb even more flavor from whatever liquid you add to them. Plus, the dry grains remain separate, which means more surface area to soak up any seasoning. When it comes to fried rice, anything goes — leftover meat or fish, or whatever stray vegetables are lurking in your produce drawer or freezer will do. Just make sure you don’t crowd the pan, or your rice will steam instead of crisp.
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