Monday, December 3, 2012

Leftovers? Fried Rice.


Faced with leftover corn, pork tenderloin, and shrimp there was only one clear answer: Grab the garlic and fire up the wok. If you don't have a wok ... get a wok. Seriously though, a skillet will do quite nicely. A couple of tablespoons of oil, I use peanut or coconut oil, and you are on your way to fried rice.


In addition to the oil and some soy sauce I also reached for a few other friends and dropped an egg into the mix. A lot of fried rice recipes suggest cooking the egg first or making some kind of nest in the rice but I just lightly beat an egg, pour it in with the rest and keep it moving. The heat does the rest.

Depending on the leftovers I'm working with I also like to use a little shot of five spice powder on the meat portion. And yes, grind your own. I've seen ingredients run between five and seven spices but the basics are: Star anise, cinnamon, cloves, Sichuan pepper and fennel.


It came out great. My fridge had more room and my stomach didn't, as it should be. This works with a variety of leftovers. If rice isn't among your leftovers you can make some when you notice a good combination of leftovers piling up and keep the rice in the fridge overnight.

There you go. Everything but the paper box. Enjoy.

2 comments:

  1. This stuff is the BOMB for fried rice
    http://shop.khanapakana.com/maekrua-oyster-sauce-680-grams-24-oz/?gclid=COz-laf8_rMCFao7MgodK00Aaw

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    Replies
    1. The BOMB, eh? I will have to try some out. Thanks for the tip.

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