I can crack an egg like nobody's business. I can mince garlic with a fury unlike anyone has ever witnessed. Need to de-skin garlic? I've got a technique! I've made fried rice dozens of times in my life. That said, usually I measure out the ingredients and the ratio of ingredients that makes up my fried rice is controlled. Not so when you cook fried rice for dinner destined to feed your family (or a small militia) for a week AND... you have a burning desire to use whatever ingredients are in your fridge that are in danger of expiring/spoiling.
And so, a new creation began tonight. The idea of proper egg/rice/meat/condiment ratio went out the door. It turned out pretty good, but the next time I decide to use all my about-to-expire-ingredients, I should make multiple dishes instead of the medley that is tonight's fried rice!
Minced chicken/garlic/egg/green bell pepper/mushroom fried rice. Huh.It's actually pretty good!
Keywords: Asian-esque, cooking, experimenting
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