WEEKLY RECIPE with Bette Banjack — Easy Fried Rice
There are eight culinary cuisines in China. The three that have the most impact in the U.S. are Cantonese, Szechuan and Hunan. Individual cuisines depend upon location, lifestyle, and cooking technique. Staples of most cuisines are rice, noodles, vegetables, sauce and seasonings.
Pork is the primary protein. A portion of meat is “a sprinkling of meat” in a dish. The Chinese eat raw fish, not necessarily sushi. Sushi is a food of Japan.
Many foods that are thought to originate in China are not. To list a few not are Chop Suey, PuPu Plate, General Tso’s Chicken, Sweet & Sour Pork and Sweet & Sour Chicken and egg rolls (they make spring rolls). Also, fortune cookies were a ploy to amuse Westerners. I tried making those cookies several times, it is best to buy them.
The combination of sweet and sour originated in China. I would like to mention that raw salads are not eaten in China. Chinese people will tell you that — “We cook our food”.
Rice, especially fried rice is eaten at most meals. So, I want to share with you a favorite recipe that is better than take-out. Also, most dishes are served familystyle.
EASY FRIED RICE
3 cups Jasmine rice*
3 Tbsp. sesame oil (divided)
½ white onion (diced)
1 cup frozen thawed peas & carrots mix
1 cup fresh bean sprouts (chopped)
2 to 3 Tbsp. soy sauce (to taste)
2 eggs (slightly beaten)
2 Tbsp. chopped scallion/ green onion
Preheat a wok or large skillet — add
of sesame oil. Add onion along with peas & carrot mix — fry until they are cooked & translucent.
Push this mixture to one side of the pan. Pour beaten egg onto the empty side. Scramble eggs — once cooked to desire consistency mix in onion, vegetable mixture & chopped bean sprouts. Add in rice. Fold in soy sauce & remaining sesame oil. Make sure all ingredients are combined together — heat through. Served topped with chopped scallions.
*Use day-old rice for best results. Rice will hold up better when not fresh.
“UNTIL NEXT WEEK”