Since this is going to be a mostly food/cooking blog, I figure I should start this off with a recipe. I'm a huge fan of fried rice, but until this morning have never made it. And by a fan, I really mean that when I order Chinese foods it's one of the only things I order, and t is my sole purpose for going to a good Hibachi restaurant. I guess it's that mostly I don't have day old rice, and if I do, there aren't eggs around, or a myriad of other reasons. This morning though, I had all of those things, plus some meat, so the amazing Row and I teamed up for a fried rice lunch.
Now, while I have read a bunch of recipes for fried rice and gleaned a bunch of tips, I wasn't sure how this would turn out since I'm missing that crucial bit of hardware for Asian cuisine - a WOK. Figured it was worth a shot however, using a conglomeration of other pots/pans (ok, 3. but still).
As we took stock of our kitchen this morning, we realized that we had perfect leftovers for this dish, and that the recipe could be really flexible. Which means, you can make it with whatever you have lying around and whatever vegetables/meat you like. We really enjoyed this combination and I can see it being a good way for me to use up food, having something to bring for lunch, and also fit in vegetables. And thus, onto the recipe, as it was cooked this morning.
Chicken and Meatball Fried Rice
Ingredients:
(2) Eggs
(2) Cups (cooked) Day old Brown Rice
(3) Carrots - Peeled and Diced
(1) Small Yellow Onion - Diced
(4) Large Broccoli Floretts - Chopped into small pieces
(2) Cloves of Garlic - Minced
(1/2) Small Breast of Chicken (cooked) - Diced
(3) Leftover Italian Meatballs - Diced
Sesame Oil for Sautéing
Soy Sauce and Teriyaki Sauce for Finishing
Pinch of Black Pepper
To Do:
-Begin by prepping all the ingredients. In one bowl place the carrots, onion, broccoli. In a separate bowl place the chicken and meatball pieces (or leave them on their cutting board until you need them. Which is what I did this morning)
-Heat a large nonstick skillet with some sesame oil over med-high heat. Add the carrots, onion, broccoli and keep them moving around the pan so they don't sit in place and burn. Once the vegetables begin to soften (about 5 minutes) add the minced garlic. Lower the heat and push the vegetables around the pan occasionally while you work on the eggs.
-Beat the (2) eggs together and add a pinch of pepper to the bowl. Heat a small pan and add a tablespoon of sesame oil. When the pan is giving off heat, pour the eggs in. The goal here is for the small bits of scrambled eggs that you get when you order fried rice in a restaurant, so keep the eggs moving and use your rubber scraper/spatula to break the scrambled eggs into small pieces. Remove the pan from the heat and place to the side.
-Most things are cooked now, so it's time to warm up the rest and ultimately mix it together! Add the chicken and meatball pieces to the vegetable pan and mix it all around. You want the meat interspersed with the vegetables and for everything to be getting warm. You also can add the eggs to this pan at this time and mix those in as well.
-Next, find a pot that can fit all this food, and put it in a pot on medium heat. Add a splash of the sesame oil and pour in the (2) cups of rice. Mix it all through so the rice warms up. When the rice is warm (I test this by dipping in a wooden spoon and tasting a few grains), add the contents of your skillet. Almost done! Now take your soy sauce and teriyaki sauce and add a splash of each to the pot. Mix everything around and taste to see if more sauce is needed. Remove from heat, spoon into bowls, and enjoy.
And that's my first recipe - I welcome feedback and any suggestions people might have for me to take into account as I post future ones. Happy Eating!
Now, while I have read a bunch of recipes for fried rice and gleaned a bunch of tips, I wasn't sure how this would turn out since I'm missing that crucial bit of hardware for Asian cuisine - a WOK. Figured it was worth a shot however, using a conglomeration of other pots/pans (ok, 3. but still).
As we took stock of our kitchen this morning, we realized that we had perfect leftovers for this dish, and that the recipe could be really flexible. Which means, you can make it with whatever you have lying around and whatever vegetables/meat you like. We really enjoyed this combination and I can see it being a good way for me to use up food, having something to bring for lunch, and also fit in vegetables. And thus, onto the recipe, as it was cooked this morning.
Chicken and Meatball Fried Rice
Ingredients:
(2) Eggs
(2) Cups (cooked) Day old Brown Rice
(3) Carrots - Peeled and Diced
(1) Small Yellow Onion - Diced
(4) Large Broccoli Floretts - Chopped into small pieces
(2) Cloves of Garlic - Minced
(1/2) Small Breast of Chicken (cooked) - Diced
(3) Leftover Italian Meatballs - Diced
Sesame Oil for Sautéing
Soy Sauce and Teriyaki Sauce for Finishing
Pinch of Black Pepper
To Do:
-Begin by prepping all the ingredients. In one bowl place the carrots, onion, broccoli. In a separate bowl place the chicken and meatball pieces (or leave them on their cutting board until you need them. Which is what I did this morning)
-Heat a large nonstick skillet with some sesame oil over med-high heat. Add the carrots, onion, broccoli and keep them moving around the pan so they don't sit in place and burn. Once the vegetables begin to soften (about 5 minutes) add the minced garlic. Lower the heat and push the vegetables around the pan occasionally while you work on the eggs.
-Beat the (2) eggs together and add a pinch of pepper to the bowl. Heat a small pan and add a tablespoon of sesame oil. When the pan is giving off heat, pour the eggs in. The goal here is for the small bits of scrambled eggs that you get when you order fried rice in a restaurant, so keep the eggs moving and use your rubber scraper/spatula to break the scrambled eggs into small pieces. Remove the pan from the heat and place to the side.
-Most things are cooked now, so it's time to warm up the rest and ultimately mix it together! Add the chicken and meatball pieces to the vegetable pan and mix it all around. You want the meat interspersed with the vegetables and for everything to be getting warm. You also can add the eggs to this pan at this time and mix those in as well.
-Next, find a pot that can fit all this food, and put it in a pot on medium heat. Add a splash of the sesame oil and pour in the (2) cups of rice. Mix it all through so the rice warms up. When the rice is warm (I test this by dipping in a wooden spoon and tasting a few grains), add the contents of your skillet. Almost done! Now take your soy sauce and teriyaki sauce and add a splash of each to the pot. Mix everything around and taste to see if more sauce is needed. Remove from heat, spoon into bowls, and enjoy.
And that's my first recipe - I welcome feedback and any suggestions people might have for me to take into account as I post future ones. Happy Eating!
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