Well, fried rice of course! I'm surprised at the number of people who don't make fried rice at home since it's a quick and easy dish and a great way to deal with leftover rice and random veggies.
I had a red pepper on its last leg, a quarter head of cabbage some celery, onion and garlic. I sauted them in a healthy dose of canola oil with a touch of sesame oil for flavor...
After sauteing just a bit (I like my veggies pretty crunchy) I added in some sugar snap peas from the garden. There are two keys to fried rice - plenty of oil and cold rice. The best rice for fried rice has been in the fridge for at least a day. This gives it time to "dry". In making the fried rice all you're doing is warming the rice a bit. Over warming or using freshly made rice will result in a sticky mess.
Toss the rice with the veggies and heat through. I added a hand full of peanuts for texture and a healthy dose of soy sauce for flavor. Sometimes I leave out the soy sauce - just depends on my mood. We also had a chicken breast in the fridge which we'd thawed and not used a day or two prior so we grilled it up and tossed in as well. Normally we make our fried rice without meat and add the traditional egg. I'm not a fan of meat and eggs at the same time though.
Sriracha'ed up and ready to eat!