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A reader has asked to know what my favorite rice dish is. Since the answer obviously involves a recipe, I decided to answer in a blog. That way, the recipe gets shared with more people who might like it.
The answer is (drum roll, please): Fried Rice.
My favorite way to prepare fried rice is:
2 Tablespoons of any neutral flavor compliant oil (I like to use canola oil) OR water as needed
½ Cup EACH, diced carrot and green peas (if you use frozen you do not need to thaw them)
½ Cup of any compliant mushroom(s)*, sliced
½ Cup onion, cut into any shape you want as long as it’s small enough to eat in one bite
1 teaspoon grated fresh ginger root or ground ginger (I think the fresh tastes better, but both work)
½ teaspoon dry mustard (mustard powder)
3 Cups of cooked and WELL CHILLED rice, broken up into grains (not hunks, chunks, balls, or blobs)
3-4 eggs, slightly beaten OR 1-2 eggs, slightly beaten and 1 Cup of cooked, diced dark turkey meat (I
prefer not to use ground turkey, but it will do in a pinch)
1 Tablespoon plus 1 teaspoon soy or tamari sauce (personally, I like Yamasa brand soy the best, but I
have also used tamari and it tastes fine, too)
dark sesame oil for the blood types that can have it
1-2 green onions, green and white part, sliced thin using a diagonal cut (optional garnish)
Prep all of the ingredients before you actually start making this recipe (cup up the vegetables, find and measure out the spices, crack the eggs into a bowl and beat them a little, etc.)
Preheat the neutral oil over medium heat in a large pan. If you chose to use water, start out with about ¼ Cup, but have more water easily accessable to add to the pan as needed because it will evaporate before you are done cooking.
When the oil (or water) is warm, add the vegetables. Sprinkle them with the ginger and mustard. Mix everything together very well in the pan.
When the vegetables are about half as cooked as you would like for them to be, add the cold rice to the pan and mix it into the vegetables. Then, add the turkey meat if you are using it.
When the rice has had time to reheat, push everything in the pan off to one side and add the eggs. Let them sit and cook for a bit in the pan, then start moving them around a bit like you are making scrambled eggs, but try not to mix them into the rice and vegetables.
Once the eggs are almost cooked, gently mix them into the rest of the items in the pan.
Sprinkle the soy sauce (or tamari) over the rice mixture.
Place ¼ of the mixture onto or into your serving dish.
If sesame oil is not an avoid for your blood type, sprinkle the top with a bit of oil, if
sesame oil is not a good idea for your blood type then just skip this part.
Garnish the top of the rice with some of the green onion. Serve with additional soy sauce
*if this meal is intended for blood types that should have different types of mushrooms these can either be left out of the recipe entirely or you can cook them separately in another pan (or pans) and then mix the correct type of mushroom into each serving (just before adding the green onions if you are using them).
NOTE: As you get more familar with this recipe, if you do not use a non-stick pan, you can cook this much faster on a high heat setting. DO NOT increase the cooking temperature until you feel that you are ready to do so...if you do not give yourself time to familarize yourself with this dish, you could easily set of the smoke alarm.
Fried rice, like may foods, has many recipes. As far as I know, it was originally invented to use up left overs. That meant it had to be a very flexible or adaptable recipe. Recipe adaptations are VERY important to the BTD-er. Remember all those lovely recipes I asked you not to toss a few blogs back? That is what you do with them whenever possible...but that’s another blog.