Fried Rice, or why you need to get Sesame Oil
|
|
| Also listed in: 2008 Social Capital |
Since a very young age, I've felt a special connection with Asia. I distinctly remember getting out a book on young people in China at the library and feeling the effects for years: the book was a pro-communist regime text celebrating the wonderful changes since the revolution ("Before Chairman Mao, Chinese families were splintered. Now, they are strong!"). With the Olympics coming up, they're be no better chance to explore the validity of that statement.
In a closely associated topic, Chinese food is also a puzzling breed. When I lived home in New Jersey, most Chinese food places were pretty nice, at least offering those delectable little fried noodles on the tablecloth topped table. Here in DC, the "more affordable" options won't break the bank, but may leave you wondering how low prices match up to massive quantities -- 1 liter of General Tso's is generally not recommended for a single serving. Chinese leftovers last and last, especially the seemingly useless white rice. What to do?
Make fried rice! It's seriously easy and will taste better and brighter than your garden variety Chinese entree. The key factor is to use day old rice and whatever is around your kitchen to make a fast, cheap meal. The recipes vary considerably, but they are unified by a few main ingredients. These are the ones I generally use.
Egg
Oil
Protein - I use extra firm tofu
Garlic
Onions
Ginger
Scallions
Soy Sauce (use the free packets you get with your order!)
Sesame Oil
First, heat the oil on medium-high heat. Add the tofu, cut up into one inch cubes - let brown. Remove from heat (they are delicate!).
Next, add garlic, ginger and onions and fry for a few minutes -- it should be sizzling.. I love onions and find that adding as much as I want completely acceptable, sometimes it helps to put onions in first so they have a lot of time to get translucently delicious. Add any other veggies you want to use and a splash of soy sauce.
Add rice, more soy sauce, any spices you enjoy. Return tofu to the pan and mix everything up. Now comes the fun part: create a little indentation in the rice and crack an egg there. Let it sit for a bit to cook and then distribute it throughout the dish. As a final note, add a nice coating of Sesame Oil -- something you're not likely to have in the kitchen, but it adds the perfect finishing touch, and one bottle goes a long way. If you're unsure of any proportions, google "Fried Rice" - but the best thing is to use your intuition, taste what's happening, and adjust.
I think Fried Rice is one of the most fun and rewarding dishes to make. Pump up the veggies, add chicken and pork, go wild! Learning to cook simple dishes -- and familiarizing yourself with the behaviors of the ingredients -- will set the stage for further experimentation. Not to mention the years of Chinese leftovers that will be well utilized!
In a closely associated topic, Chinese food is also a puzzling breed. When I lived home in New Jersey, most Chinese food places were pretty nice, at least offering those delectable little fried noodles on the tablecloth topped table. Here in DC, the "more affordable" options won't break the bank, but may leave you wondering how low prices match up to massive quantities -- 1 liter of General Tso's is generally not recommended for a single serving. Chinese leftovers last and last, especially the seemingly useless white rice. What to do?
Make fried rice! It's seriously easy and will taste better and brighter than your garden variety Chinese entree. The key factor is to use day old rice and whatever is around your kitchen to make a fast, cheap meal. The recipes vary considerably, but they are unified by a few main ingredients. These are the ones I generally use.
Egg
Oil
Protein - I use extra firm tofu
Garlic
Onions
Ginger
Scallions
Soy Sauce (use the free packets you get with your order!)
Sesame Oil
First, heat the oil on medium-high heat. Add the tofu, cut up into one inch cubes - let brown. Remove from heat (they are delicate!).
Next, add garlic, ginger and onions and fry for a few minutes -- it should be sizzling.. I love onions and find that adding as much as I want completely acceptable, sometimes it helps to put onions in first so they have a lot of time to get translucently delicious. Add any other veggies you want to use and a splash of soy sauce.
Add rice, more soy sauce, any spices you enjoy. Return tofu to the pan and mix everything up. Now comes the fun part: create a little indentation in the rice and crack an egg there. Let it sit for a bit to cook and then distribute it throughout the dish. As a final note, add a nice coating of Sesame Oil -- something you're not likely to have in the kitchen, but it adds the perfect finishing touch, and one bottle goes a long way. If you're unsure of any proportions, google "Fried Rice" - but the best thing is to use your intuition, taste what's happening, and adjust.
I think Fried Rice is one of the most fun and rewarding dishes to make. Pump up the veggies, add chicken and pork, go wild! Learning to cook simple dishes -- and familiarizing yourself with the behaviors of the ingredients -- will set the stage for further experimentation. Not to mention the years of Chinese leftovers that will be well utilized!
