Rice leftover solution
Wasting food is generally discouraged, right? But after a weekend of dinner parties, what do you do with all the leftover rice, other than congee (Saturday lunch) and fried rice (Sunday dinner)?
My dad introduced me to bow-jie fan at a Hong-Kong style restaurant when I was a whiny kid who didn’t want to eat steamed rice again. Essentially, it is still rice that is steamed, but kept in a clay pot over steady heat, the bottom forms this nice crunchy mat supporting all its contents.
I used chicken and brocolli in a rose sauce in mine; not even very Chinese, but you can use whatever you’d like. Because bow-jie fan uses meat, rice, and vegetables that are already cooked, this dish is a good idea to re-fashion any combination of leftovers. The only change I made was to add in some fresh spinach leaves, since brocolli cooked twice would have passed its peak point. And it’s really easy to prepare — just make sure the rice is at the bottom of the clay pot so that the heat will hit it first and form a crunchy layer beneath all its contents. Put it on a medium-high heat for about fifteen minutes, and make sure to use a spoon for this one, so you can dig up the sides of the bowl.