Saturday, October 10, 2009

Best Practices Fried Rice

This fried rice incorporates leftovers from six different meals including three batches of white rice and three breakfasts of scrambled eggs my kids didn't eat. I resurrected limp takeout chinese chicken by tossing in char siu sauce, and broiling on cast iron into sweet, sticky, half burnt, nasty, delicious cracklin's.   Mix all, season light with a little soy sauce and even less sweetened rice vinegar; add peanuts, salt shrimp, chopped scallion, and serve with lime and hot sauce.  Also finely shredded inner romaine leaves in lieu of bean sprouts, which are so rarely fresh enough for me that I stopped looking.

No comments:

Post a Comment