Show your leftover grains some love with a fun way to stir things up.
In a medium skillet, heat 2 tbsp. vegetable oil over medium. Add shiitake mushrooms and shallot and stir-fry until cooked and browned in spots, 3 to 5 minutes. Add 2 cups leftover rice, cooked salmon and white wine and stir-fry until heated through. Garnish with chopped fresh tarragon. Serve with lemon wedges.