Posts with tag FriedRice
Posted Oct 26th 2009 1:00PM by Jennifer Iserloh
Filed under: Recipes, The Skinny Chef
Vegetable fried rice. Photo: Jennifer Iserloh.
As a teen, I had a real passion for fried rice and, since I was a vegetarian at the time, I thought that ordering takeout Chinese vegetable fried rice at least twice a week was a fairly healthy choice.
I could literally eat an entire takeout container and call it dinner. Now that I cook at home more frequently and often have leftover rice, I find that making my favorite takeout dish at home is cheap, healthy and delicious. The trick to making the best fried rice is to use day-old rice that has been in the fridge and slightly dried out. My version is made with hearty short-grain brown rice, and gives you two servings of vegetables (which usually means about half a cup).
Find a healthier version of Chinese vegetable fried rice after the jump.
Continue reading Homemade 'Takeout' Vegetable Fried Rice
Posted Apr 16th 2007 9:02AM by Sarah J. Gim
Filed under: Lunch, Dinner, Vegetarian, Grains, Vegetables, Beef, Fish, Poultry, Asia, Recipes, Pork, On the Blogs, How To, Eggs, Condiments, Shellfish, Comfort Food, Spices
There are certain things for which a recipe seems silly because it's more of a formula with variables rather than a specific set of ingredients and techniques -- a salad, sandwiches, casseroles, and in the case of Asian cuisine, fried rice. Fried rice is just something you throw together, pulling various ingredients from whatever choices you have in the fridge. You start with a base of leftover rice, then go from there. Meat? Pick one from what you have. Vegetables? Use whatever you have. Seasoning? Well, this one is a little tricky, but it always comes down to your personal preference. J
aden of food blog Steamy Kitchen always uses fish sauce, but I simply splash in some soy sauce, butter, and of course, my favorite hot sauce, sriracha.
Posted Jan 11th 2006 11:29AM by Sarah J. Gim
Filed under: Lunch, Dinner, Vegetarian, Grains, Vegetables, Nuts/seeds, Beef, Asia, Pork, Frying, How To, Eggs
Kimchee bok-keum bahp is a Korean home and café food. At home, it's a way to use up kimchee before it gets
too ripe to eat (at which time, it gets dumped into a big pot and turned into kimchee jji-gae).
"Bok-keum" means sauteed or fried and "bahp" is steamed rice if you're only halfway through Korean
101. So essentially, kimchee bok-keum bahp is fried rice with kimchee, and yes, all those stories about Asian
restaurants - today's leftover rice is tomorrow's fried rice - is totally true and totally applies here.
Here's a nasty little sercret - kimchee bokkeum bahp tastes infinitely better when cooked with chopped Spam, but
since I don't ever just have Spam on hand and the point of kimchee bokkeum bahp is to use leftovers, I usually use
frozen leftover galbee or bulgogi. Of course, leave all of that out and your kimchee bokeeum bahp can be
vegetaarian.
Continue reading Kimchee Bokkeum Bahp
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