We are trying to support a local restaurant once per week during quarantine. A few days ago, we ordered Chinese takeout. We got tofu and stir fried mixed vegetables in brown sauce, Szechuan string beans, egg rolls, and cheese wontons. It was tasty and delicious. But there was too much rice.

Fried rice is the perfect leftover food. We had some very sad looking, floppy yellow squash and a slightly more perky zucchini. Add an egg and the leftovers, and you, my lazy chef friend, have yourself a meal.

Step 1: Sauté the squashes in the pan. We recommend cast iron, in part because it doubles as a weapon.

Step 2: Daydream about reasons you may need a cast iron skillet weapon during quarantine while you burn your squashes. Defending one’s cache of toilet paper seems appropriate.

Step 3: Dump in your leftover veggies and the containers of white rice. The rice will maintain its shape. Mash it with a spoon. You’re allowed to turn this into some kind of catharsis.

Step 4: Add a scrambled egg.

Step 5: Flex your inner hipster bougie-ness and add a sesame oil and sriracha garnish.