| This extremely hearty, rib-sticking dish
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| | cooked. If rice is in clumps, break up
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| is great for warming you up on cool
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| | with a wooden spatula, not a fork.1 stalk
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| nights. It combines food ingredients from
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| | green onion, sliced finely on a bias.The
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| several cultures, including Chinese, East
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| | measurement for the above ingredients
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| Indian, North American and others. It
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| | produce enough of a side dish for 2-3
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| started as a way to use up leftover meats
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| | people, or a large meal for one.
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| and rice, but turned into its own unique
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| variation of Chinese fried rice.Equipment
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| | Preparation
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| Wok is preferred but a large non-stick
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| | Heat the wok or a very large non-stick
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| frying pan will do.Second frying pan to
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| | frying pan with 1-2 tbsp of cooking
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| make omellette.
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| | oil.Add the raw meats and saute for 1-2
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| General notes
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| | minutes. Then add any leftover/cooked
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| The white steamed rice should be
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| | meat and saute for another 2-3
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| prepared the previous night, or at least
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| | minutes.Add onions and mushrooms and
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| cooled for a few hours. Fluff it up with
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| | saute for 1 minute. If these veggies
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| a fork while it is hot, to prevent
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| | stick, add a very little bit (1 tbsp) of
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| clumping when it has cooled. [If it's too
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| | white wine to deglaze. Let the wine
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| clumpy when you cook the next day, break
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| | evaporate almost completely before
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| it up gently with a wooden spatula.]The
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| | continuing.Add another tbsp of cooking
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| original version of this recipe is very
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| | oil. Swirl it around the pan and let it
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| spicy and uses halapeno peppers. This is
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| | heat up, about 1 minute.Add bell peppers,
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| optional, but if used, add them at the
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| | halapenos, and peas (if desired), and
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| same time as the onions and mushrooms.
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| | saute for 1 minute.Add shredded omellette
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| Ingredients
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| | and toss.Add salt & black pepper to
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| 2-3 tbsp of cooking oil (canola,
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| | taste. Add the red pepper flake, if
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| vegetable oil), used in two batches.1/2 -
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| | desired.Add rice and break up with a
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| 1 Oktoberfest sausage, cut into thick,
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| | wooden spatula, if necessary. Toss to
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| bite-sized discs, then cut in halves or
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| | distribute all the ingredients throughout
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| quarters. Substitute with spicy Italian
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| | the rice. Do not leave the rice on the
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| sausage, if necessary.
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| | heat for more than 1 minute.Turn off the
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| Any leftover meats (ham, roast beef,
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| | heat. Add chopped green onions and toss
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| turkey, chicken, Vietnamese nem nuong bbq
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| | to mix.
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| pork sausage), shredded or diced into
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| | Serving
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| bite-sized pieces. If you are using more
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| | Serve as a main course with a garnish of
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| than one meat, shred one and dice the
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| | finely-diced tomatoes and onions, or a
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| other, for richness of texture. The
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| | side of bean sprout and mushroom
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| quantity is up to you.
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| | stir-fry. (Alternately, you could add
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| 2 tbsp onion, diced1/4 cup mushrooms,
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| | bean sprouts to the dish while its still
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| sliced1/4 cup mixed bell peppers, small
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| | on the heat, just after the rice. This
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| diced (optional)1 small halapeno or other
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| | will add some texture.) Keep in mind that
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| hot pepper, sliced (optional). Remove the
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| | this is a high-protein AND high-carb
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| seeds if you don't want too much heat.
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| | dish. Some diets do not recommend mixing
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| Use a fork and knife to slice the pepper.
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| | the two.(c) Copyright 2005-present, Raj
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| If you use your hand, wash it in soap and
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| | Kumar DashRaj Kumar Dash, also known as
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| water right away to avoid accidentally
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| | the very opinionated Elvis Parsley, the
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| touching your face (or someone else's).
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| | "Curry" Elvis, was taught cooking at his
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| 1/8 cup green peas, thawed
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| | mother's side. A trained cook, he writes
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| (optional)salt and black pepper to
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| | about various world cuisines, the
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| tastewhite wine to deglaze1-egg omellete,
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| | health-related aspects of food, food TV
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| made thinly, shredded into bite-size
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| | shows, and pretty much anything related
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| ribbons (about 1-2 inches long).Crushed
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| | to the food industry.
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| red pepper flake (optional)1 cup rice,
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