Wednesday, March 11, 2009

The Fried Rice Chronicles, Vol. 2: The Meh Lab [MEH]

Time to clear out the sundries and dispose of excess day-old rice again. The final product turned out...alright, I guess. Lessons learned? More garlic. More anchovies. Frozen peas instead of canned, because khaki is a color that should be worn, not eaten.

Ah well. At least I got the idea for a new tag out of it.
  • 3 tbsp. peanut oil
  • 1 small onion, chopped
  • 1 small carrot (about 1/2 cup), diced
  • 4 anchovy fillets, minced
  • 3-4 garlic cloves, chopped (about 1 tbsp.)
  • 1 cup peas
  • 3-4 cups day-old rice, well-crumbled
  • salt and freshly-ground pepper to taste
  • 3-4 scallions, chopped
Beat the eggs and set them aside (NOTE: The 2nd egg I cracked was my first-ever double yolker!).

Put the oil in the Dutch oven on high heat. When hot, add the onion and carrots. Cook for a minute or two, then add the anchovies. Turn down the heat if necessary and stir relentlessly for a minute or two more, till the anchovies are evenly distributed and at the point of disintegration; the vegetables should be soft, but not brown.

Add peas; stir around till warmed.

Add garlic. Cook, stirring, for 30 seconds or so (as Bittman advised, I wanted to keep the garlic flavor strong).

Add rice, stirring to coat it thoroughly with oil and distribute the vegetables. Cook for a few minutes, till rice is heated through.

Dig a well in the middle of the rice, and pour the egg into it. Belay the stirring and cook for a minute or so, until some of the eggs begin to solidify at the bottom, but the rest is still liquidy (maybe a minute?). Then, rapidly stir the egg into the rice mixture. (Bittman likes to scramble them fairly thoroughly before incorporating them into the rest of the dish, but I like the creamy, faux-risotto-y texture this method produces).

Season with salt and pepper; correct seasonings if necessary. Remove from heat.

Garnish with scallions and serve.

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