Like Chinese fried rice, except it’s Greek! Needed a quick carbohydrate to go with squid on the grill, and found a container of leftover takeout and turned it into Greek fried rice. The net effect is close to the pilaf I could have made from scratch with more time and better planning. Serves 8.
1 quart container leftover rice (if you’ve got a pint container, divide everything in half)
1/4 c olive oil
3 garlic cloves, chopped
4 green onions, sliced into 1/2 inch batons OR 1/2 onion, chopped
1/4 c chopped mint leaves (optional; if you don’t have any use more oregano)
1/2 t dried oregano
zest of 2 lemons
Juice of 2 lemons (about 1/4 c)
1 t salt (unless the rice is already salted)
Method: Heat the oil in a saucepan and add the garlic and green onions/onion. Saute briefly then add oregano and chopped mint. Saute just until mint is wilted then add the rice and stir vigorously so the oil is evenly distributed. Add lemon zest, lemon juice and salt and toss again. Cover and cook on low heat a few minutes until heated through.