Jenny Rosenstrach is our go-to for family dinner inspiration. Her blog, Dinner: A Love Story, is a beautifully written, hilarious look at family dinner at her house. Her story reminds us a lot of ours (when her dinner night plans looked like pasta, pizza, burgers ... and more pasta). Thankfully, she acknowledges the dinner-planning challenge, and she's brutally honest about it. With her incredible new book "Dinner: The Playbook: A 30-Day Plan for Mastering the Art of the Family Meal," she gives us over 80 kid-tested, kid-approved dinner ideas to take you out of your rut and—for those super-picky eaters—makes sure the "white stuff doesn't touch the green stuff." Read on for her delicious family-friendly omelette recipe that helps you use up all that leftover rice.
1 tablespoon canola oil
2 tablespoons minced scallions (white and light green parts only) or onions
1/2 teaspoon peeled, minced fresh ginger
1 small garlic clove, minced
Shake of red pepper flakes, or to taste
1 1/2 cups leftover rice, preferably sticky Chinese takeout
2 teaspoons low-sodium soy sauce, plus more for serving
1 cup frozen peas, or to taste
Preheat the broiler.
Add the canola oil to a 10-inch cast-iron or nonstick skillet set over medium heat. Add the scallions, ginger, garlic and red pepper flakes and cook for about 1 minute until everything is soft and fragrant.
Add the rice and spread it out in one layer, raising the heat a bit. Don’t stir for about a minute so the rice gets nice and crispy. Stir again and wait another minute.
Meanwhile, in a medium bowl whisk together the eggs and soy sauce and add the peas. Reduce the heat to medium-low and pour the egg mixture over the fried rice, tipping the pan so the egg distributes itself evenly over the rice.
Cook until the underside is crispy, 4 to 5 minutes. Transfer to the broiler and broil for 3 minutes, or until the egg looks golden and bubbly on top. Serve with a drizzle of soy sauce.