ROUSES_JulyAug2019_Magazine

Leftover Fried Rice (Makes 4 servings) WHAT YOU WILL NEED: 3 tablespoons soybean, vegetable or peanut oil 1 tablespoon minced garlic 1 tablespoon minced ginger 3 to 4 cups cooked white rice, cooled (the cooler, the better) 2 eggs, lightly beaten ¼ cup rice wine 2 tablespoons soy sauce 1 tablespoon sesame oil Salt and freshly ground black pepper to taste cup green onion tops, chopped Leftover cooked chicken, pork, beef or shrimp (optional) HOW TO PREP: Pour 1 tablespoon of the oil in a large frying pan, and turn heat to high. When oil begins to shimmer, add onion and carrots and cook, stirring occasionally, until vegetables are softened and starting to brown. With a slotted spoon, remove vegetables from oil and place in a bowl. Set aside. Pour remaining oil in the skillet, then add the garlic and ginger. Stir to mix well, then add the cooled rice, breaking up any lumps with a spoon. Toss well. When the rice is well- coated, make a well in the center of the rice mixture and break the eggs into it. Scramble them right in the well, then stir, incorporating the eggs into the rice. Return the reserved vegetables to the pan and stir. Add rice wine and stir well. Feel free to add leftover cooked chicken, pork, beef or shrimp. Add soy sauce and sesame oil, stirring to incorporate them. Taste to see if salt and pepper are needed. Remove rice mixture from the heat, stir in the green onions and serve. 1 medium onion, roughly chopped 2 carrots, peeled and finely minced

The secret to great fried rice is starting with cold, cooked rice. Feel free to add leftover cooked chicken, pork, beef or shrimp.

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JULY•AUGUST 2019