And that Washington Post article is exactly why I could not live without my wok. I figured frying leftover rice was a basic thing to do. My mom did it all my life, so now I do it...

Of course mayo is a staple. It's used in a million different recipes.

Takeout rice wasn't a thing that existed in my house growing up. But I did learn to fried rice in college, and so if I run out of the entree to put on top, that's what I always do with it.

Oh and restaurants like the French one already exist in the US. At least in Texas, we have the chain La Madeleine, which serves fresh salads, sandwiches, soups, and savory pastries very quickly.