How many times have you had leftover rice sitting in your fridge? For us here in south Louisiana, it’s a lot. Red beans and rice, crawfish étouffée, gumbo and other dishes can leave behind a surplus of perfectly cooked rice. But no matter where you live or what you cook, there’s no need to toss the rice that may be taking up space in your refrigerator. Combined with the roast chicken or grilled shrimp that are probably also lying in wait, those plump grains are easily converted into fried rice, a quick and convenient dish with great umami and rib-sticking flavor.
