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fry
me a river how
to make fab fried rice
by Yee-Fan Sun | 1 2 3
continued from page 1basic
fried rice
This
will make enough fried rice for about 3 people if you’re doing this
as an all-in-one-meal, 6 or so if you have other dishes to accompany
it.
ingredients
Part of the beauty of making fried rice is that it lends itself to all sorts
of variations. Here are some ideas for what you can use based on everyday
ingredients you might have lying around at your disposal.
base necessities
You’ll need all of the following:
- cooking oil
- couple
of fat cloves of garlic
- 4 stalks of
scallions, or 1/2 of a medium onion if you must
- 4 cups cooked
and cooled rice (made from about 1 ½ cups uncooked long-grain
rice)
customize it
Add any of the following veggies, to yield about 2 cups worth:
- Frozen peas,
preferably the baby/petite variety
- Minced carrot
- Minced
bell pepper
- Whatever miscellaneous
veggies you have lurking around in your fridge – green beans, asparagus,
greens … just about anything
goes; you can use pre-cooked
leftover veggies as well as raw
Also add one or
a combo of the following for protein:
- couple of eggs,
beaten well
- 1 good-sized
skinless boneless chicken breast, marinated for 20 minutes in ½ tsp
cornstarch,1 tsp soy sauce and sprinkled with salt, then stir-fried until
cooked through
- ½ lb. or so uncooked ground pork, turkey, or whatever
final flavorings
You’ll need all of the following*:
- toasted sesame
oil
- salt
- fresh ground
pepper
*Note: Some folks
I know like to flavor with soy sauce as well, but I have to say,
this always weirds me out. The only place I’ve ever seen brown fried
rice is, quite frankly, in Americanized Chinese restaurants; most
Chinese cooks make a white fried rice that’s soy-sauce-free. That
being said, you’re certainly welcome to try it out in your version
if you like; just add to taste near the end of the cooking time,
and try not to drown your rice: fried rice should not be soggy.
keep
moseying for the step-by-step how to.
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