There’s no better way to recycle last night’s leftover takeout rice than by making fried rice at home. As you can see, there are many styles, so you can be as creative as you desire. In addition, it’s the perfect vehicle for using up any scraps of meat or veggies you have lingering in your fridge.

As with any stir-frying, start with a hot pan and when you saute, use a quick stirring motion.

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Chris Hunt, chunt@ajc.com/AJC

Family-friendly fried rice with snow peas. This dish can be a vegetarian main course.

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Chris Hunt, chunt@ajc.com/AJC

Pad Thai-style Fried Rice can be made with shrimp, chicken, jalapeno, pepper, fish sauce and more. Styling by Jeanne Besser.

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Proper care of leftovers

The Washington Post offers these tips on safe food handling:

• Rice should be refrigerated within two hours and used within three days (unless you freeze it; read on)

• Japanese cookbook author Elizabeth Andoh recommends freezing cooked rice for up to a month in resealable plastic food storage bags. You can defrost quickly in the microwave (but open the bag first).

Pad Thai-style Fried Rice: Made with shrimp, chicken, jalapeno pepper and fish sauce.

Family-friendly Fried Rice: This kid-pleaser works as a side dish or vegetarian main dish.

Fried Rice With Cauliflower and Egg: This single-serving recipe cooks in a wok or a hot skillet. Can’t stand cauliflower? Possible substitutes include broccoli or summer squash

Brown ‘Not Exactly Fried Rice? With Chicken and Broccoli: This main course dish cooks the rice with the veggies, and it’s ready in 40 minutes.

Blog: How much attention do side dishes get in your kitchen?