Saturday, February 4, 2012

Fried Rice

As a child, living in Hawaii, I was exposed to all sorts of Asian cooking. When my son was born I wanted him to be able to try new things as well- ok maybe I just wanted someone else to be able to eat with chopsticks since my husband is all about meat and potatoes. Matt learned to eat with chopsticks before he could do cursive, but for the most part we only ate Chinese, Japanese and other Asian foods in resturants. It seems to be that the simpler the foods the more intimadated we can be to make them at home.
Such was the case with Fried Rice.
Now I know, Fried Rice as we know it is "americanized"- but we love it and whether it's American, Chinese or a hybrid of both, limiting it to "take out" is to deprive oneself of a delicious meal anytime. The anytime part is what motivated me to the following recipe.
Being in college, Matt tends to keep strange hours. He studies late at night, sleeps in then suddenly changes it all when called into work. Meals need to be ready to heat and eat, but still have some nurishing ingredients. Fried Rice has become a go-to item. Cooked fresh, to his tastes and with ingredients I can pronounce, it checks all the boxes.
Hint: If you cook the rice in large batches ahead of time, you cut the work in 1/2.

4 C. cooked long grain white rice (better to slightly undercook rice)
1 C. onion (I prefer sweet onions)
2 eggs (beaten)
3/4 C. soy sauce
3 tbls sugar
1 large or 2 small cloves garlic (pressed or smashed)
1/2 tsp powdered ginger (freshly grated ginger is great too, but adjust to taste)
1/4 C. vegtable oil (using cooking spray will cut fat, but the taste and mouth feel of rice will be different)

Mix soy sauce, ginger, garlic and sugar together, set aside.
In a heavy bottomed skillet (I used cast iron), add a tbls. of oil and heat on high. Add eggs, coating the whole bottom of the skillet. When eggs are cooked on one side flip over and cook remaining side. Remove frome pan. Let cool as you cook onions, then slice into thin strips.
Add another tblsp of oil and saute onions. Cook until soft but not brown (you may want to reduce heat).
Add remaining oil and cooked rice. Stir to heat. If the rice is cold from fridge, you may want to beak it up a little with your hands before adding it to the skillet.
Add soy mixture and incorporate it into the rice. The rice will absorb the sauce and change color.
Add egg strips, mix and you're ready to serve.

This is a basic platform- you can add veggies, cooked meats, seafood- whatever your tastes call for. It's also a great time to use some of those bits of leftovers.

1 comment:

Natalie, the Chickenblogger said...

I am hungry(ier).
Can you guess what I am craving now?