Fried rice is literally made of leftovers and it’s STILL more popular than you. Making fried rice is the very best way to clean out your fridge—there are infinite ways to riff and you can add any kind of protein. We love it with crab rangoon—the Chinese-American classic made with cream cheese and crabmeat.
For the crab rangoon: In a wok or large heavy-bottomed pot, heat 2 inches of peanut oil to 375 degrees F.
Meanwhile, combine the cream cheese, crabmeat, chives and soy sauce in a medium bowl. Season with black pepper.
Place 1/2 tablespoon crab mixture in the center of each wonton wrapper. Brush the edges of the wonton with the beaten egg. Fold in the opposite corners toward each other and pinch to seal tightly over the filling, squeezing out any extra air.
Fry the crab rangoon in batches, about 3 to 4 minutes per batch, flipping as necessary with a spider until golden on all sides. Drain on a paper towel-lined baking sheet. Reserve while you make the fried rice.
For the fried rice: Lay out all of the prepped mise en place in the order in which you will add the ingredients to the wok. Preheat a wok over high heat.
Add 1 tablespoon peanut oil to the wok. Add the shrimp in an even layer and season with salt. Cook, turning once, until just starting to turn pink, about 90 seconds. Reserve to a plate.
Add 1 tablespoon peanut oil to the wok. Add the garlic, ginger, scallion whites and dried chiles and stir-fry until aromatic, about 30 seconds. Add the rice and cook for 2 minutes, without disturbing too much so you get a nice crust. Push the rice to the side, leaving an empty space. Add another drizzle of peanut oil if needed. Add the egg, let set for about 30 seconds, then scramble. Toss everything together, then add the peas and carrots. Cook for another minute, then add the reserved shrimp, bean sprouts, soy sauce and sesame oil. Toss for 1 minute. Add the green parts of the scallions.
Scoop onto a serving plate and enjoy! Serve with the crab rangoon.