Thursday, May 3, 2012
Some nights (and I love these nights), Robbie takes Nelle out on a date. Just the two of them. Often it's a walk down the road to the Chinese restaurant, with its big tank of lobsters and airport-lounge carpet, to share a special fried rice. Or, as Nelle calls it, 'special rice.' With 'crawns.' (She loves crawns)
I sit at home - glass of red wine in hand - and exhale.
This is my special rice. It doesn't have prawns, or meat of any kind, and I think over time I've got the balance just right. It's rich without being oily - which is a win in my books. Experimentation is awesome, by the way ... on something you can hardly do wrong.
And you know what the secret is? Eggs. Lots of them. Scrambled.
Making this special rice both tasty and sustaining. Survival rice. For when daddy doesn't take the kids out ...
10 min prep + 15-20 min cooking
1 Tbs rice bran oil (or use olive)
4 large organic eggs
1/4 cup milk
1 Tbs rice bran oil (or olive)
2 spears of celery, minced
3 small scallions or green onions, minced
1 cup frozen or fresh corn
1 cup frozen or fresh peas
1 tsp minced garlic
3 Tbs soy sauce
+1 more Tbs soy sauce (later)
+ 3 cups cooked rice
+ soy sauce, to taste
*Try to use organic when you can! Pick up other veggies at the market on the weekend and try them out, too.
1. Mix the eggs and milk together in a bowl, then saute them over medium heat in 1 Tbs of oil until they're soft-scrambled - that is, scrambled but still wet looking. Maybe a little under what you'd want to eat all on their own. Remove from heat and set aside. (You can leave them in the pan - that's ok).
2. In a clean frying pan or wok, saute the celery and scallions over medium heat in another Tbs oil until the celery has softened. Then add all the other veggies and stir pretty regularly until the corn is cooked (5-10 minutes).
3. Add the cooked eggs, the rice, and 1 more Tbs soy sauce to the veggies and crank up the heat slightly. Keep stirring, and let the rice get golden if you like. This is really just the part where you combine everything and remove any excess moisture from the fried rice - so go ahead and take it off whenever you like.
The rice, that is. I don't know what you were thinking.
4. Serve in bowls with extra soy sauce, to taste.
Fried rice is easy to make with pantry staples - rice, eggs, and whatever veggies you have on-hand. I usually keep peas and corn in the freezer, so this is my basic 'special rice' - feel free to try out different combinations! Made with organic ingredients, this dish'll probably cost you about $8-$10.