Recipes

[IamMrsG]

@KatieB , here is the basic Fried Rice recipe I like best.  The key to it is using day old, chilled rice.  The rice gets firmer, more dry, as it chills, which helps the grains to separate and prevent gumminess.  Another method I've read about, but not tried, is to spread warm rice out in a single layer onto a sheet pan and let it sit in front of a blowing fan for an hour or so.  I suppose dry is dry, no matter how it happens.  

My favorite rice to use is Jasmine Rice.  It cooks quickly and easily, and has a pleasant, light flavor and aroma. As I stated in the All the Alliums version, unless it's intended for a sweet use, I use chicken broth for the cooking liquid.  

BTW, if you "Search Forums & Blogs," there is a five year-old thread here in the Recipe Forum all about Fried Rice.  For fear of breaking standards about bumping old posts, I can't supply the link here, though.  

Fried Rice

3 cups cooked white rice (day old or leftover rice works best)

3 Tablespoons sesame oil

1 cup frozen peas and carrots (thawed)

1 small onion, chopped

2 teaspoons minced garlic

2 eggs, slightly beaten

1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

Blogger's note:  You could play around with this rice, too. For example, try adding chicken, shrimp, diced ham, green onion, etc.

[sabatini]

Hi G! 

TY for your recipe.

I wanted to mention that when I make fried rice, I tend to use half soy sauce & half dry sherry. My fave add-in is Chinese sausage that I've chopped, then steamed to render some of the fat out.

Other than that, how are you? Believe it or not, I think of you often and wonder how you're doing.

I'm sure the adjustment was huge, and I'm so very sorry for your profound loss.

Wish we were neighbors. You could cook for me to your heart's content. 

ETA: Forgot to mention:

Whenever I make scalloped potatoes, I use your technique of first simmering them in cream before they go into the oven. I'd never thought of that before! No more waiting endlessly for the potatoes to finish cooking.

[software]

My DD makes great fried rice, her recipe is very similar.

Not everyone cares for peas & carrots, we use broccoli florets.

If this looks good to anyone, try it.

It's simple & delicious.

Thanks for sharing

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@IamMrsG wrote:

@KatieB , here is the basic Fried Rice recipe I like best.  The key to it is using day old, chilled rice.  The rice gets firmer, more dry, as it chills, which helps the grains to separate and prevent gumminess.  Another method I've read about, but not tried, is to spread warm rice out in a single layer onto a sheet pan and let it sit in front of a blowing fan for an hour or so.  I suppose dry is dry, no matter how it happens.  

My favorite rice to use is Jasmine Rice.  It cooks quickly and easily, and has a pleasant, light flavor and aroma. As I stated in the All the Alliums version, unless it's intended for a sweet use, I use chicken broth for the cooking liquid.  

BTW, if you "Search Forums & Blogs," there is a five year-old thread here in the Recipe Forum all about Fried Rice.  For fear of breaking standards about bumping old posts, I can't supply the link here, though.  

Fried Rice

3 cups cooked white rice (day old or leftover rice works best)

3 Tablespoons sesame oil

1 cup frozen peas and carrots (thawed)

1 small onion, chopped

2 teaspoons minced garlic

2 eggs, slightly beaten

1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

Blogger's note:  You could play around with this rice, too. For example, try adding chicken, shrimp, diced ham, green onion, etc.

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[ECBG]

@IamMrsG I've just never gotten around to making this.  Seems like if you were using it as a side to a meat, you could forgo the scrambled egg, cut the cholesterol and the calories.

[IamMrsG]

Hello to you! @sabatini   Ooh, I like the idea of using half soy sauce and half dry sherry!  Clever Girl.  Besides for the added layer of flavor, that would reduce some of the salt from the soy sauce.  I’ll be sure to add that to my notes.  I don’t know Chinese sausage, though.  Have not used or had it before, but have read, like most other sausages, it is pork based.  Is it spicy? 

I was thinking of you the other day.  I had been watching an old movie on TCM, and saw the name Sabatini in the credits as they rolled by.  It gave me a smile.  

Thank you for the empathy and kind thoughts.  Mr. G. and I were married 47 years, so, as you can imagine, my new situation is going to take some time getting used to.  Like everyone else, this Covid virus isn’t helping, of course.  I am “high risk,” so have been under Dr’s orders to isolate since March--haven’t seen anyone other than Drs. all Spring and Summer.  

Since posting about parboiling potatoes in heavy cream, I have learned another tip: When I make mashed potatoes, instead of water, I now boil the potato pieces in milk. Then I stir in some of that hot milk after ricing the potatoes.   If I recall correctly, it’s a tip from Chef Bobby Flay. 

I have no doubt being neighbors with you would be such a blessing!  You have always been so friendly and encouraging, sincerity and warmth come through your posts.  If you ever think of moving to Ohio. . .   Until then take care of yourself, stay well and safe.   I’ll be keeping an eye out for you.   

Regards, Mrs. G.

[IamMrsG]

@ECBG    Well, yes, I suppose you could delete the two eggs.  For the number of servings this much rice and vegetables make (a least 6 or more), at just 70 calories and 211 mg cholesterol each, I cannot imagine there would be enough benefit to make it worthwhile.  And let's not negate the value of the complete protein in an egg, 13% DV.  

[sabatini]

Hello again, @IamMrsG .

I smiled when you mentioned seeing the name 'Sabatini' scroll by in the credits.

When I was young and impressionable, I read many books written by Rafael Sabatini; Captain Blood, Scaramouche, The Sea Hawk, etc.

Anyway, I thought the name 'Rafael Sabatini' was the most wildly romantic name I'd ever heard. LOL! 

Yes, Chinese sausage is pork based, and it's sweet - not a bit spicy. It's a dried sausage and is shriveled looking. I was introduced to it back in the 1970s when my parents sponsored a 'Vietnamese boat' family. That mom could really cook!

And I sort of fibbed. Sometimes I steam the sausage and discard the fat. But I also slice it lengthwise & then across and saute it, using the fat to fry the rice. (Blushing )

I can't afford to live to a ripe, old age, so what the heck? Ha!

How awful that you've been in isolation for so long! As they say, sometimes the cure is worse than the disease.

I now work at a senior living place, and most residents would rather we throw open the doors and let the chips fall where they may. They're all lonely.

I hope that as time progresses, your new reality will become a happy one.

You're a highly thought of woman on this anonymous board, MrsG, and I suspect that you're even more so in RL. 

[IamMrsG]

Thank you, @sabatini .  Your description of Chinese sausage being on the sweet side has piqued my interest.  I will look for it.  

[DiAnne]

@sabatini 

I also use Chinese sausage when I make fried rice and I also use the rendered fat to fry the rice so if you won't tell I won't tell!

[sabatini]

LOL, @DiAnne! Your secret is most definitely safe with me! 😂