In my entirely unscientific recent survey, approximately 63 percent of Chinese takeout/delivery white rice gets thrown out after a couple of days in the fridge. That’s why this recipe is doubly pleasing: You get to use up that rice, and the result is a beyond-crispy cake that adds texture to anything it’s served with. By flattening the rice into a disc and frying it in a pan for a good long spell, the rice loses its moisture and gains a golden shell that can be served whole as a bed for stir-fry, or broken up like croutons. Either way, you — and that rice — win.