Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, March 31, 2016

Fried Rice

Fried rice is amazing for lots of reasons - it tastes good, it’s super satisfying as a main or side dish, it’s hard to mess up, you usually have the ingredients on hand, and it’s an easy way to use the leftovers or nearly questionable vegetables hanging out in your fridge. I always include a chopped onion and an egg, after that it’s a free for all.

If you don’t have any two day old cooked rice then prepare a cup and set it aside. Sauté the onion over medium heat in a large pan, pot, or wok with a bit of oil until it begins to brown followed by any other raw vegetables you’re using such as carrots, spinach, mushrooms, peas, celery, or scallions. After a few minutes add a scrambled egg breaking it into smaller pieces as it cooks. Any leftover chicken, beef, pork, or shrimp? Now’s the time to throw it in. Sesame seeds or chili flakes? Throw them in too.

When everything is warmed through add four tablespoons of soy sauce, a splash of water then the cooked rice. Cook for another five to ten minutes mixing occasionally so that the rice absorbs the soy sauce evenly.

No comments:

Post a Comment