Wednesday, June 17, 2009

Recipe: Crappy fried Rice

I miss Chinese food from NY and while you can find really good Chinese food here in PdX, I never want to pay for it. This is a good way to use leftover rice and even if you **** if up, it is still tasty. You will need:

Leftover rice. We always use medium grain sticky rice which actually sucks for this. Use Jasmine of long grain and your results will probably be better than mine.
Oil (Some kind of veggie and a touch of sesame oil)
Ginger, grated
Garlic, minced
(Scallions perhaps? Slice and set the white part aside from the green)
Meat (if you want; slice it super thin and small; if you are using shrimp, be prepared to take them out of the pan and set them aside so they dont overcook and get nasty)
(Cornstarch: add this to meat you stirfry to keep it tender and thicken sauces. optional)
Soy sauce (duh)
Something sticky/sweet. I use this molassas based teriyaki sauce but have used pineapple juice or maple syrup (a bit) in a pinch
frozen "asian" veggies

Heat oil in a pan. Add ginger and garlic and stir till fragrant over mediumish heat. Add white parts of scallions and fry for a little bit of time.
Add meat and cook till done. Remove to other plate if you feed like dirtying another plate.
Add a bit more oil. Add rice, breaking it up with your hands best you can. Pour on soy sauce and mix around so that the sauce distributes evenly. Add the sticky stuff and stir as well.
Add frozen veggies, stir till incorporated and cover till veggies ae heated through. Eat.

Obviously if you wanted to, you could add fresh veggies right after the meat is cooked through, then do the rice...but buying veggies in small amounts for stiry fry is annoying. Though it is probably a good way to utilize veggie scraps.
Use a metal spoon to make it so you can scrape the bottom of the pan without killing stuff.

is it aunthentic? No. is it tasty? Yeah. Sticky chinese inspired rice. YUM.

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