Work with what you have

Sin­ga­pore rice

Chicago Tribune (Sunday) - - FOOD -

I tried to make Sin­ga­pore noo­dles one night, only to re­al­ize I had no rice noo­dles in the house. And, yes, I could have ven­tured out to get some; but at times I can be lazy. So out went the noo­dles, and in came rice. The sub­sti­tu­tion worked per­fectly.

Stir-fry­ing is easy, if you head to the stove with ev­ery­thing prepped. Since the cook­ing hap­pens re­ally fast, there isn’t enough time to prep as you stir-fry. It’s all about tim­ing and lay­er­ing in­gre­di­ents into the pan to get the right col­ors, tex­tures and fla­vors.

When mak­ing fried rice, it’s al­ways bet­ter to use leftover rice. But if you don’t have it in your fridge, don’t let that stop you from mak­ing this recipe. Just make a pot of rice while you prep the rest of the in­gre­di­ents.

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