Thursday, January 28, 2010

Today's Lunch - Fried Rice and Sardines

 Had a full pic of last night's dinner, which was the same thing plus some salad greens, but they didn't pass even my lax standards. This shot, taken from lunch today, fared a bit better.

Basically I followed the Bittman basic fried rice recipe with the dried-out remains of my mushroom broth and stewed garlic rice, not including the egg, adding a diced carrot and increasing the ginger, garlic and scallion proportions. Turned out wonderfully - also went well with a handful of baby spinach and a couple of sardines.
  • 3 tbsp. peanut oil
  • 1-1/2 tbsp. ginger, minced
  • 1-1/2 tsp. garlic, minced
  • 2 heaping tbsp. scallions, minced
  • 1 medium carrot, diced
  • 4 or so cups old rice
  • 2 tbsp. soy sauce
  • more minced scallions for garnish
Heat oil over medium-high heat in a large pan or wok. When hot, add ginger, garlic and scallions. Cook for 1-2 minutes, stirring constantly to avoid burning. Add carrots and cook for a few minutes, till they just begin to soften.

Add rice and cook, stirring often, till hot. Add soy sauce, mixing it thoroughly into the rice. Taste and adjust seasoning. Garnish with scallions and enjoy.

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