left overs fried rice

  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/includes/file.inc on line 646.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/includes/file.inc on line 646.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/includes/file.inc on line 646.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 340.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 340.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 340.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 340.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 340.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 340.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 366.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 366.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 366.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 366.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 366.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 366.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 366.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 366.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 366.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/modules/recipe/recipe.module on line 366.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/includes/file.inc on line 646.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/includes/file.inc on line 646.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/includes/file.inc on line 646.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/includes/file.inc on line 646.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/includes/file.inc on line 646.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/includes/file.inc on line 646.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/includes/file.inc on line 646.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/includes/file.inc on line 646.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/includes/file.inc on line 646.
  • : Function ereg() is deprecated in /home/squtch/drupal-5.23/includes/file.inc on line 646.
  • : preg_replace(): The /e modifier is deprecated, use preg_replace_callback instead in /home/squtch/drupal-5.23/includes/unicode.inc on line 311.
  • : preg_replace(): The /e modifier is deprecated, use preg_replace_callback instead in /home/squtch/drupal-5.23/includes/unicode.inc on line 311.
My three favourite dishes for using using up left over ingredients at the end of the week are soups, curried stews, and fried rice. These three dishes generally make up the main part of my work lunch during the following week.

Fried rice is suprisingly easy to make, as long as you remember to make the rice at least two days ahead. If you try to make fried rice with fresh rice, then you will end up with rice sticking to your wok and a sticky mess to clean up when you are done cooking.
Servings:
4 to 6
Preparation Time:
prep: 15 minutes, cook: 5 minutes
Tools
  • cutting board(s) & knife
  • several small bowls
  • wok & stirring spoon/spatula
  • spider strainer or slotted spoon
  • large bowl
  • paper towels

Ingredients

  • 1/2 to 1 c. protein (ham, beef, lamb, fish, chicken, duck, egg, nuts, and/or tofu)
  • 2 to 4 t. protein seasoning (soy sauce, fish sauce, rice wine, rice vinegar, sugar, sesame oil, and/or chile oil) [only needed for marinading raw meat and/or tofu]
  • 1 to 2 T. light oil (peanut, sunflower, or safflower)
  • 1 to 2 c. vegetables (carrots, peas, onions, celery, corn, green beans, and/or mushrooms)

  • 2 T. light oil (peanut, sunflower, or safflower)
  • 1 to 2 t. oil seasoning (garlic, ginger, chile paste, chiles, curry powder, tumeric, five spice powder, curry leaves, dried shrimp, shrimp paste, etc.)
  • 4 c. long grain rice that is at least two days old
  • 2 to 4 t. rice seasoning (soy sauce, fish sauce, rice wine, rice vinegar, sugar, sesame oil, and/or chile oil)
  • salt & pepper to taste
Cooking Instructions
  1. Chop up all of the protein and vegetables and place each ingredient into a separate small bowl. You want all of the ingredients to be roughly the size of a pea so that they will be easy to pick up with the rice when you are eating with your chopsticks.
  2. Raw meat and tofu should be marinated with the same flavours of seasoning used on the rice in the final cooking. (Do not use the marinade liquid to season the rice if it is being used on raw meat, the final cooking will not be hot or long enough to make it safe to eat.)
  3. Line up all of the small bowls of ingredients from raw (close to wok) to most firm to most tender (far from wok). If you are using fresh or frozen peas just place them into the large bowl after rinsing, the heat of the other ingredients will be enough to heat them through.
  4. If you are using raw eggs, scramble them now in one of the small bowls and place them at the end of the line. The eggs will be cooked after all of the protein and vegetables have been removed from the wok.
  5. Prepare the bowls of oil seasoning. (Minced garlic, ginger, and bruised curry leaves can go into one bowl. Oils, pastes, and powders get mixed into another bowl.)
  6. Heat the wok on high heat for two minutes. Once the wok is hot everthing is going to move pretty fast so be sure that all of your ingredients are prepared and placed within easy reach.
  7. *** Read all of the rest of the instructions before you start cooking if this is your first time stir frying. ***
  8. Add 1 T. of oil to the wok by pooring it all around the sides and wait for the oil to start to shimmer. (If the wok is hot enough, it should happen immediately. But on some residential stoves or with a poorly made wok it can take 10 to 15 seconds.)
  9. Add the raw meat and/or tofu, stir fry until it starts to take on a nice colour, and remove it to the large bowl. Total frying time will be 30 seconds to 1 minute depending on the heat of the wok and the size/amount of the ingredients.
  10. Remove the meat/tofu to the large bowl and wipe any excess oil and meat bits out of the wok with a paper towel.
  11. Add 1 T. of oil to the wok and wait for it to heat through again.
  12. Add the vegetables, starting with the most firm and working towards the most tender. Stir fry each addition for 10 to 15 seconds before adding the next ingredient. After the last ingredient, stir fry all of the vegetables together for another 30 seconds before adding them to the meat/tofu in the large bowl.
  13. If you are using scrambled eggs, pour the scrambled eggs into the wok around the base like you added the oil. The egg will form a thin omelet in 10 seconds that can chopped up with the spoon/spatula and added to the large bowl.
  14. Wipe any remaining oil and ingredients out of the wok, reheat the wok, and add 2 T. of oil.
  15. Add the first bowl of oil seasoning and stir fry it up out of the centre of the wok so the garlic does not burn. A little golden colour on the garlic is okay, but do not let it darken or it will taste bitter.
  16. Add the second bowl of oil seasoning and stir fry it up out of the centre of the wok so that the seasonings do not burn.
  17. Add the rice and press it down into the bottom 1/2 of the wok so that you have an even layer across the bottom and 1/2 way up the sides.
  18. Let the rice cook for 1 minute, then mix it up and press it back down again. Try to swap most of the rice that is on top and near the edge of the wok with the rice that is down in the middle of the wok. Let the rice cook for another minute.
  19. Pour the rice seasoning over the rice and add back all of the ingredients from the large bowl. Stir to combine and heat through for another minute or two.
  20. Move everything back to the large bowl and enjoy!
Notes
While the wok is still hot, add 1/4 c. of water and stir it about to release any stuck bits of rice. Pour out the water, wipe the wok with a dry paper towel, and heat the wok on high heat for a minute. Turn off the heat and wipe the wok down with a bit of oil. Use several layers of paper towel, held with tongs, so that you do not burn yourself. Unless you really burn something bad to the wok, you will not need to scrub it with soap and water. But if you do, just clean it and give it a few heatings and oilings to re-season it.