Saturday lunch, the kind where you open the fridge and realize you’re two containers of cold rice and a bundle of scallions away from a real meal. I chopped some sausage out of a thing I hadn’t finished, threw in peas and carrots from the freezer, scrambled one egg into the pan, and said yes to a lot of green onion at the end. My husband asked where I got it. The fridge, I said. He said oh, so you made it, as if he’d just noticed.
Fried rice, Saturday
