On a happier note (food)
Jan. 31st, 2006 11:18 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pecuniumI think maybe I ought to make a food porn icon, so I don't need to put it in the title all the time.
What with the Chinese/Vietnamese, and I know not who else's new year being celebrated in the past couple of days, I took some leftovers, and some of yesterday's co-op veggies and did some stir fried rice.
There's not much easier to make than this.
Cooked, and cooled rice (overnight in the fridge is best. If you have some frozen from an earlier meal [I did] be warned that it takes forever to thaw. All the trapped air inside the grains acts as insulation. The oustide will thaw, and can be rubbed off, or you can try to hack it [use a cleaver] into smaller pieces and then rub those)
Veggies, chopped, and prepped (if needs be; say some really woody broccoli stems, or leaves of artichoke that need steaming). This is the part where ther season rules and you can go hog wild.
Last night we had baby broccoli, carrots, and some delicate white radishes.
Some mushrooms. I soaked some dried shiitake, but any will do (or none, this is a sort of slumgullion affair).
Soy sauce and oyster sauce, 1:3, or thereabouts, as a ratio. For five cups of rice about 1 Tbls of soy, and 1/4 cp oyster sauce.
Garlic, minced, to taste.
Some eggs, beaten, with a tad of water.
Meat, as desired. I had some pork, so I cut it small.
In a large pan/skillet/wok (I used a dutch oven. Maia's wok is some thin piece of sheet steel, not big enough, and not heavy enough) heat some oil (peanut, vegetable, or flavored. I used some House of T'sang wok oil, has garlic and chili in it) do any cooking of the meat which is required.
Remove the meat from the fire when done. It's best if there's some pieces which are well browned.
Add more oil (maybe a 1/4cp) and let it get hot.
In the meanwhile take the eggs and pour them into a non-stick pan (I used my Le Crueset omellete pan, a very handy housewarming gift). Let them set, and stir. You want cooked chunks, just dry, but not as smoothly crumbled as scrambled eggs. When they are done, remove from heat.
When the oil is hot (it will be spattering a bit from the stuff which stuck to the pan), add the rice. On top of this pour the soy and oyster sauce, stir.
Add the vegetables.
Stir.
Add the Garlic
Stir
Add the eggs.
Stir.
Add the meat.
Serve.
What with the Chinese/Vietnamese, and I know not who else's new year being celebrated in the past couple of days, I took some leftovers, and some of yesterday's co-op veggies and did some stir fried rice.
There's not much easier to make than this.
Cooked, and cooled rice (overnight in the fridge is best. If you have some frozen from an earlier meal [I did] be warned that it takes forever to thaw. All the trapped air inside the grains acts as insulation. The oustide will thaw, and can be rubbed off, or you can try to hack it [use a cleaver] into smaller pieces and then rub those)
Veggies, chopped, and prepped (if needs be; say some really woody broccoli stems, or leaves of artichoke that need steaming). This is the part where ther season rules and you can go hog wild.
Last night we had baby broccoli, carrots, and some delicate white radishes.
Some mushrooms. I soaked some dried shiitake, but any will do (or none, this is a sort of slumgullion affair).
Soy sauce and oyster sauce, 1:3, or thereabouts, as a ratio. For five cups of rice about 1 Tbls of soy, and 1/4 cp oyster sauce.
Garlic, minced, to taste.
Some eggs, beaten, with a tad of water.
Meat, as desired. I had some pork, so I cut it small.
In a large pan/skillet/wok (I used a dutch oven. Maia's wok is some thin piece of sheet steel, not big enough, and not heavy enough) heat some oil (peanut, vegetable, or flavored. I used some House of T'sang wok oil, has garlic and chili in it) do any cooking of the meat which is required.
Remove the meat from the fire when done. It's best if there's some pieces which are well browned.
Add more oil (maybe a 1/4cp) and let it get hot.
In the meanwhile take the eggs and pour them into a non-stick pan (I used my Le Crueset omellete pan, a very handy housewarming gift). Let them set, and stir. You want cooked chunks, just dry, but not as smoothly crumbled as scrambled eggs. When they are done, remove from heat.
When the oil is hot (it will be spattering a bit from the stuff which stuck to the pan), add the rice. On top of this pour the soy and oyster sauce, stir.
Add the vegetables.
Stir.
Add the Garlic
Stir
Add the eggs.
Stir.
Add the meat.
Serve.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2006-01-31 07:34 pm (UTC)My version of fried rice involves post-holiday fridge cleaning. There are always leftover peas, turkey, ham, shrimp from the cocktail ring, and veggies from the crunch tray. Add a diced fresh onion and some green onions and there you are. It really beats holiday food fatigue.
no subject
Date: 2006-01-31 07:41 pm (UTC)Don't know who made it, saw it floating around and yoinked it for myself last year.
no subject
Date: 2006-01-31 07:42 pm (UTC)TK
no subject
Date: 2006-01-31 07:43 pm (UTC)I'm not quite shure that's work safe.
It certainly caught my eye.
I might yoink it anyway.
TK
no subject
Date: 2006-01-31 08:55 pm (UTC)no subject
Date: 2006-01-31 08:56 pm (UTC)no subject
Date: 2006-01-31 09:18 pm (UTC)Inside was a plastic sack (open mouthed). Odd.
Has a a handle, so I can refill it.
TK
no subject
Date: 2006-02-01 12:44 am (UTC)K. [I thought my grandmother made that word up]
no subject
Date: 2006-02-01 01:06 am (UTC)no subject
Date: 2006-02-01 09:40 pm (UTC)We got three types last week. The mild (reminiscent of jicama, without the potatoey aspects, and a bit of bite) one I used in this, a black skinned one which was so peppery it hurt to eat. That one had elements of horseradish in it) and a more "typical" one; a tad brighter, and with a little more bite than the run of the mill grocery radish.
They pickle, sauté; which mellows them some, tempura (daikon is very good for that), steam (add a few to mashed parsnips to counter the sweetness, as a companion to sauerbraten. Treat them as you would any other root vegetable.
TK