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fried rice with zucchini, tomatoes, and parmesan

Fried rice is a triumph of resourcefulness. It’s budget-friendly, all leftovers are welcome, and there’s no strict formula or ingredient list, just stir-frying cooked rice with whatever you have around — eggs, scraps of vegetables, seafood, or meat — and seasoning the lot of it with soy sauce and garlic. This single-skillet/wok dinner is ready to be torn into in 10 minutes.

Hailing from East, Southeast, and South Asian cuisine, it has absolutely nothing to do with the vague Italian/Mediterranean terroir of these ingredients, but I have for almost as many years as I’ve made Zucchini, Tomato, and Rice Gratin (from a 2008 Gourmet Magazine, so: many) wished it could be a kind of wildly inauthentic Italian fried rice too. The original dish is a bit fussy as written — two baking sheets, one pot in which to cook the rice, saute pan for the onions and more, followed by a baking dish for the assembled gratin — and while the rewards for this effort are great, the level of effort ensures I make it approximately once every two years, a shame when all of the ingredients are so readily available in August.

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