I think fried rice is not only a great way to use left over rice but also vegetables that you just want to use up to clear the fridge! And besides, fried rice is actually nicer when made with rice that was cooked the day before and kept in the fridge. It is firm and easier to stir than if the rice was just cooked.
This is what I did yesterday with half a cauliflower, 2 carrots, sweet corn, mushrooms and some chives sprinkled on just before serving. I don’t really like cauliflower because of the farty smell it gives off when cooking! But I quite like it cooked in this way. The smell is well camouflaged!
After cutting the vegetables into small pieces, I sautéed them in 1 tablespoon of margarine and a little hoisin sauce until almost cooked. I then added the rice with about 1 teaspoon of mushroom soy sauce. I stirred a few times without covering.
The heat and sauces causes the rice to become quite mushy. So, I usually wait for the rice to cool down and become firm again before reheating and serving.