Thursday, July 21, 2011

Fried Rice For Rao

   We were raised in the land of plenty where we often throw away more food than we consume-  but being the child of immigrants, there was no sin more heinous than “waste” according to my grandmother.  Maybe that is why there are few things more satisfying to me than cleaning out my fridge.

  I hate throwing out perfectly good food, so when the veggies are starting to wilt in the crisper and the Chinese food containers of hardened rice are accumulating on the shelf, it’s time to throw together a quick fried rice.  Reappropriating leftovers is an exciting challenge that tests the skills of any home cook- how can you make last night’s dinner fun and new?  Get creative with spices and sauces, and don’t be scared- no one is watching but you!

  1. Heat some oil in a pan or wok and sautee onions, garlic and ginger over medium-high heat.  Add your chopped veggies and/or meat and cook them.
2. Break up the rice and add it to the pan with a good knob of butter- sprinkle soy sauce over top. 

3. I don’t have a proper wok, so I use a second pan to fry up a few eggs on high heat.  I use a spatula to chop them up, then add them to the rice. 

4. Cook the fried rice until it is tender and delicious and the flavors have come out to play.

  Cooking is all about practice and tasting, and above all going with the flow.  Forget the rules, just throw it in a pan and see what happens- chances are you’ll be happy with the results, or at least learn what to do differently next time! 

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