The Art of Making Something Out of Leftovers, Shanghai Style

The art of using leftovers is a Chinese tradition and a modern necessity for both your wallet and the planet.

Leftover rice, a treasure

Leftover rice from your dinner isn’t waste, but the perfect base for fried rice (Chaofàn).

The secret is to use cold rice, ideally cooked the day before and refrigerated, so it doesn’t stick.

Stir it in a wok with beaten eggs, some finely chopped Chinese sausage (làp cháng), and any crunchy vegetables you have in your refrigerator (Chinese cabbage, carrots, onions).

A drizzle of light soy sauce and sesame oil to bring it all together, and you’re done.

Leftover braised meat: a rebirth

Braised pork (Hongshao Rou) or Sunday roast chicken gets a delicious second life.

Shred the leftover meat. Stir it into stir-fried noodles (Chaomiàn), homemade dumplings (Jiaozi), or even wonton.

The meat can also be used as a flavorful topping for a comforting morning congee (Zhou) of rice.

Vegetables and Broths: The Essence of Soup

All vegetable tops, peelings, and even fish bones should be kept.

Make a rich broth (Tang) with them, flavored with ginger and scallions—the foundation of all good Chinese cuisine.

Leftover cooked or raw vegetables can be added to an omelet (Chaodàn) or a savory flan for a quick and nourishing dish.

The Secret of the Wok: High Temperature, Short Cooking Time. Chinese cuisine is naturally waste-free: the wok allows you to quickly mix leftover ingredients with strong seasonings (garlic, ginger, chili, soy sauce) to create a completely new dish. Think stir-fry.

The Golden Rule: Food Safety. Never leave leftovers at room temperature for too long.

Refrigerate them promptly in airtight containers and consume them within two days.