Sunday, January 26, 2014

DIY -- Basic Cooking IV Fried Rice

For fried rice, you have to have leftover cooked rice.

Or you can cook it ahead of time on purpose for the fried rice, then you have to chill it completely.

Make sure you have 1/4 to 1/3 cup rice per person.

Make sure you have 1/3 to 1/2 cup vegetables per person.  These should be peas and diced or shredded carrots.

You want 1/4 pound tofu or meat per person.

You also want at least one egg, or one per two people.

Use any seasonings you want: white pepper, crushed red pepper, ginger and garlic, black pepper and ground mustard, etc.

Get 1 tablespoon of oil per person hot in the frying pan.

Throw in everything except the egg. Beat the egg up in a small dish.

Stir fry the rice, vegetables and meat until they start to brown, then pour on 1-2 tablespoons of soy sauce, mix thoroughly, and push to one side of the pan.

Put a little oil on the clear spot in the pan, pour in the egg and scramble-fry it. When it starts to get solid, chop it up with the edge of your spatula.

Mix the egg in with the rest of the food, put the lid on the pan, wait at least a minute, and turn the burner off. Let rest 5 minutes and eat.

The main thing about making your own fried rice is if you have problems with MSG.  There are Chinese restaurants that say they don't use it, but they do.  I don't know if it sometimes gets hidden in their supplies without being on the label, but you know which ones they are because you get that familiar headache.

1. I've said it before, turning the burner off keeps the starch from sticking to the pan and makes cleanup easier.
2. The reason it has to be cold cooked rice has to do with the starch in the rice. The same issue makes cold cooked potatoes the best basis for home fries and cold cooked spaghetti best for frittata. Which are whole other postings.

© Patricia Jo Heil, 2013-2018 All Rights Reserved

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