my shitty dorm kitchen: episode one

fried rice

By Sloane Goldberg

Thirty square feet of old tiles. Four burners. Three working burners. Two fridges filled with my suitemates unidentifiable leftovers from winter break, a kosher salami, bags of pre-made ravioli, and an old Chef Mike’s sub. Two freezers filled with abandoned uncooked gingerbread, countless ice cube trays, Ben and Jerry’s, and a bottle of vodka. Floor to ceiling cabinets stash pots, pans, dried pasta, salt shakers swiped from John Jay, and someone’s unclaimed china tea set. Through one dusty window lies a perfect view of the Hudson River. Welcome to my shitty (shared) dorm kitchen. 

Perhaps the hardest part of cooking as a student is estimating how much you need. Rarely are recipes organized for someone cooking alone, and never are grocery store items sold in sets of one. Need scallions for one recipe? You’re getting five. Leafy greens? Enjoy a bunch of damp kale that will slowly wilt in your fridge. Only want one cup of rice? Good luck cooking it in small proportions. 

So, out of an excess of extra ingredients slowly decomposing in my fridge, I came up with this recipe for a super easy fried rice for breakfast or lunch using leftover rice from the night before. The recipe gives new life to cold, hard rice by frying it in fragrant sesame oil (though any oil works), and using any loose vegetables from last night's dinner. The egg makes it into an enjoyable breakfast dish, and the whole dish is ready in minutes. Enjoy!

(not so shitty) dorm fried rice for one:

INGREDIENTS

  • 2 tbsp of oil (I prefer sesame) 

  • One chopped scallion (optional) 

  • One crushed and chopped garlic clove 

  • One egg 

  • One cup cooked rice 

  • Any old vegetables you can find in your fridge, chopped (leafy greens are best, but you can put anything in here).  

  • 1.5- 2 Tbsp soy sauce (to taste) 

  • 1 tsp of sugar/honey/mirin (optional) 

  • 1 tsp Powdered or grated ginger (optional)

DIRECTIONS

  1. Start the oil, scallions, and garlic in a cold fry pan over medium heat to prevent it from burning. Cook until the oil starts to bubble around the scallions and garlic and they “pop” around the pan. 

  2. Add in any vegetables you plan on using and sauté in the pan until softened slightly. Add in the rice.

  3. Let the rice cook until it begins to crisp up and turn slightly golden. Then, crack an egg into the pan. I like to use chopsticks to scramble it into the rice, but you could also break it up using the back of the wooden spoon. 

  4. Mix soy sauce, ginger, and honey in a separate bowl, pour over the rice and let cook for about a minute longer. Plate your dish in the bowl you used for the dressing (less clean up). Enjoy!

Sloane Goldberg is a sophomore in Columbia College studying Neuroscience & Behavior and Linguistics. In her free time you can find her eating chocolate croissants in Blue Bottle, baking a cake in her dorm kitchen, or telling everyone that she’s from Seattle.