PATRICIA TANUMIHARDJA was born in Jakarta and raised in
Singapore, where she developed a love for food and stories. She is the author of multiple cookbooks and has written several children’s books, including Ramen for Everyone, that weave together themes of food, culture, and connection. She now lives in Northern Virginia with her husband and son. Visit her at ediblewords.com. SHIHO PATE is a Japanese-born children’s book illustrator
now based in Southern California, who after a decade in the indie gaming world in New York turned her playful, warm art style (mixing gouache, watercolor, and digital) into storytelling through picture books. She is the illustrator of Ramen for Everyone and the beginning readers series The Rescues, which is published by Red Comet Press. Visit her at shihopate.com.
Fried Rice Surprise Text copyright © 2026 Pat Tanumihardja • Illustrations copyright © 2026 Shiho Pate Published in 2026 by Red Comet Press, LLC, Brooklyn, NY All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles and reviews. Library of Congress Control Number: 2025948284 ISBN (HB): 978-1-63655-183-8 ISBN (EBOOK): 978-1-63655-184-5 25 26 27 28 29 TLF 10 9 8 7 6 5 4 3 2 1 First Edition Manufactured in China Red Comet Press is distributed by ABRAMS, New York
RedCometPress.com
Patricia Tanumihardja
Shiho Pate
RED COMET PRESS • BROOKLYN
Every day, Fern can’t wait to open her lunch box.
Sometimes, it’s flecked with the rainbow.
Sometimes, it smells sweet and spicy.
Sometimes, it’s slippery.
Always, lunch is delicious.
One day, Fern brings enough for everyone.
After school, Fern runs into the kitchen. “Mama, my friends loved the rice balls!” she says. “What makes them so delicious?”
Mama smiles. “I’ll tell you a secret.” “Ooh, I love secrets!” Fern claps her hands eagerly.
“I used leftovers!” “Leftovers?” Mama nodded. “Soon after I married Dad, your obaachan taught me the mottainai way.” “The what-what-what way?”
“Mot-tie-nigh,” repeats Mama. “It means too good to waste. I reuse and repurpose whatever I can. That includes leftover food.” “How do you know what works and what doesn’t?”
“Well, I mix and match based on what we like to eat,” says Mama. She grabs a container from the refrigerator.
“For lunch today, I wrapped smoked salmon–my favorite–in cooked rice . . .
. . . and, hey presto, I made a new and delicious meal!” “Wow, it’s like magic!” “Yes,” says Mama, “like magic!”
. . . added nori seaweed— your favorite . . .
“Can we share mot-tie-nigh with my friends? I want to invite them over for lunch tomorrow.” “What would you like to make?” Fern thinks. “I love fried rice! Can we make that?” “That’s perfect! We can add ingredients your friends like.”
The next day, Fern ties up her hair.
She puts on her apron.
And she washes her hands.
She is ready to make fried rice!
As Fern digs . . .
. . . searches, and sorts . . .
. . . she mutters to herself, “A little bit of this, a little bit of that . . .”
“Look what I found, Ma!”
“Nisha loves curry,” says Fern. “She says cumin and cardamom make curry taste spicy but not too spicy. And turmeric makes it bright and yellow like sunshine!”
“Miguel is crazy about chicken tinga. He likes it in tacos, why not fried rice?”
“Pilaf is Luisa’s favorite dish. She likes the raisins and cashews best.”
“What about you?” asks Mama. “What would you like to add to the fried rice?” “Hmm . . . bok choy? Will it all taste good together?” “This fried rice is going to be fantastic!” says Mama. “A wok-full of fried rice is just like you and your friends. When different ingredients come together, magic happens.”
“First we prep the ingredients.” As Mama chops— CHOPPITY CHOP CHOP—
Fern gets to work too.
“Now it’s time to cook!” says Mama. “The ginger and garlic go in first.”
Fern sniffs. “Wow . . . Smells lemony!”
“That’s the ginger. Do you smell the garlic too?” says Mama. Fern sniffs again and makes a face. Mama laughs. “Garlic smells pungent, but that’s how you know it’s time.”
“Time for what?” “Time to add the spices.”
“Your nose can tell you that?”
Mama nods. “When I cook, I use all my senses. Now, let’s add the bok choy . . . Once they are limp, we’ll crack in the eggs, stir, and leave it for a minute or two. What do you see, Fern?”
Fern peers into the wok. “The egg is not runny anymore.” “Yes, the egg is almost cooked. So in goes the rice.”
“Then the chicken and seasonings.”
“Let’s not waste these.”
“And finally, we taste,” says Mama. “What do you think?”
“The fried rice is done,” says Mama, scooping the rice onto a serving platter.
DING-DONG Nisha, Miguel, and Luisa rush through the door.
“Mmm . . .” says Luisa. “Do I smell chicken?” says Miguel. “It smells like my amma’s kitchen!” says Nisha. They pull up chairs to the table. Fern brings out the large plate.
Fern watches her friends eat. “It’s spicy but not too spicy,” says Nisha. “Just like Amma’s curry!”
“I like chicken tinga in tacos,” says Miguel. “Now I also like chicken tinga in fried rice.”
Fern beams. “Mama and I made this dish just for you guys! We added a little bit of this, a little bit of that . . . and hey presto! Do you like it?”
“I’ve never had fried rice like this before,” says Luisa. “I like the cashews!”
! s e Y
“Mama was right. A wok-full of fried rice is just like us . . .”
“When different ingredients come together, magic happens!”
Just like at Fern’s house, I often make fried rice with leftovers—cooked rice, shredded chicken, steamed broccoli, etc. Feel free to use whatever ingredients you have on hand. Frozen veggies are great too! Fried rice is popular across many Asian communities but other cultures have dishes made with leftovers too. Stale baguette or ciabatta make a great base for bread salad; bubble and squeak is a popular British dish using leftover vegetables, usually potatoes and cabbage. Bits and bobs of meat or veg can also be tossed into an omelet. –Pat
Fried Rice Surprise Makes: 4 servings
Before you start: • Ask an adult for help • Wash your hands Ingredients: Sauce: 2 tablespoons regular soy sauce 1/2 teaspoon sea salt 1/8 teaspoon white or black pepper powder 4 teaspoons vegetable oil like canola or sunflower 3 large eggs, beaten 4 cups cooked day-old rice, preferably long grain 3 cloves garlic, minced 1/2-inch piece fresh ginger, peeled and chopped 1/2 cup chopped carrots 1/2 cup frozen peas 1 cup cooked protein like tofu cubes, ham, shredded chicken or shrimp Chopped green stuff (parsley, cilantro or carrot tops!) Instructions: 1. In a small bowl, mix together Sauce ingredients as listed above. Set aside. 2. In a hot wok or large pan over medium-high heat, add 1 teaspoon oil. Once oil is hot, fry garlic and ginger for until fragrant, about 20 seconds. Add carrots and fry until soft, 1 to 2 minutes. Stir in peas. Sweep veggies to the side of the pan. 3. Add 2 teaspoons of oil into the empty middle. Reduce heat to medium. Pour in eggs and let cook until almost set, about 2 to 3 minutes. Mix everything together. 4. Add remaining 1 teaspoon oil and rice. Toss with ingredients, breaking up any clumps. Toss in cooked protein. 5. Pour sauce around (not over) the rice, along the edges of the pan. Mix together until rice grains are evenly colored. Taste and add more seasonings if desired. Remove from heat. 6. Sprinkle green stuff over the top and serve!
What is Mottainai? Mottainai is a Japanese phrase and philosophy that expresses regret over waste while also respecting resources and their value. Similar to the saying “waste not, want not,” mottainai is closely associated with the three R’s of conservation: reduce, reuse, recycle. In addition to giving leftover food new life, it can be applied to many aspects of everyday life. For example: • Reducing water waste by turning off the faucet while brushing teeth • Using reusable, instead of paper, kitchen towels • Patching holes in your jeans instead of throwing them away • Purchasing imperfect fruit or vegetables • Spending time more meaningfully What are ways you can practice mottainai?
From the creators of
Ramen for Everyone A warm, flavorful picture book about friendship, family, and the joy that comes from cooking.
Join Fern as she learns that a little bit of this and that makes for some scrumptious magic!
$19.99 US I $26.99 CN I £14.99 UK
RedCometPress.com Cover art © Shiho Pate • Printed in China
ISBN 978-1-63655-183-8
9 781636 551838
51999