Jenny lives in Seattle with her family, and is a glorious, curious, inventive cook, and when she has a suggestion, I'm all ears. So she made the following recipe, found somewhere on the great www, doesn't remember where. I said I'd love to put it on my blog, would she type it up for me.
"But you have to try it first," she says.
"Tell me a story about it," I say. "Our readers like to have stories."
"Okay," Jenny says, "I made this on Monday and had some left over the next day. My friend Ann came over and said she was starved, and was there anything a person could eat in my refrigerator. Of course, she was already poking around in there, pushing the milk and eggs aside. She found the fried rice and ate the whole bowl-ful, cold, as is, and loved it."
"That's a good story," I say. "But we don't know Ann. She said she was starved, maybe she'd eat anything. Did your kids like it? What about Will?"
Will is ten years old and currently eating down the house. But he is a kid, after all. You know, eats sushi but not broccoli. Fried rice isn't all that exotic, but?
"Will loved it," Jenny says. "Alli did too."
Okay, that's better info. Alli is thirteen, bit of a fashionista in her own way, pretty sophisticated and is, at the moment, busy separating herself from all things Mom. She'd be a tougher critic, so if she liked it, the stuff must be pretty good. We don't need to ask if husband Tom likes it, he pretty much likes everything that doesn't include fresh tomatoes.
"I'll give it a try when we get home from Black Butte," I say. And on the next Tuesday, I did. We were planning to have fish, so I got some tilapia filets to pan fry, and in ten minutes from start to finish, had dinner on the table. Larry frying the fish while I made the following (for two people, a third of the recipe) Loved it! :
JENNY'S FRIED RICE
3 cups cooked rice, chilled*
3 Tbs. peanut oil
2 eggs beaten (for 1/3 recipe, 1 egg)
1/2 cup onion, diced
2 cloves garlic, chopped *
1 1/2 inch fresh peeled ginger* (chop the crap out of it because it's so fibrous)(Jenny's words, not mine)
1/2 cup carrots, small dice
1/2 cup peas
4 scallions
3 Tbs. soy sauce.
Heat 1 Tbs. oil in a large nonstick pan. Saute onion for a bit and then add carrot, garlic and ginger. Saute for a bit longer. Push the veggies to the side and add a little more oil. Scramble eggs, breaking into small pieces. Add more oil and add the cooled, cooked rice. Fry the rice with the veggies and eggs for 2 to 3 minutes. Add peas and soy sauce and stir fry for one more minute. Add green onions and serve!
* I usually make up more rice than we need, and freeze the extra in snack-size baggies, so had some of that on hand for the recipe. A good idea, by the way -- you should try it! (Of course, I do have a freezer in the pantry, a luxury not available to every one. I get that.)
* Jenny's lazier mom has discovered Gourmet Garden tubes of ginger paste and chunked garlic, which seem to last forever in the refrig. Yes, the real thing would be better, but if we're talking about a ten minute dinner, not a bad option.
alli ederer
will ederer
No comments:
Post a Comment