Inspired Leftovers
Interviews this week, 2; days until April 15, 46.
Just because it's leftovers doesn't mean it has to be uninspired. Fried rice is perfect clean-out-the-fridge food, in the same way that soups and stews are also good ways to face the same thing gussied up. As a singleton, this gets to be a problem. I haven't quite mastered the idea of cooking for one when I can just as easily cook four nights' worth in the same go and often do it for cheaper. This is a good strategy for weeks like this one, with book club on Monday and interview on Tuesday and errands on Wednesday and driving to the boyfriend's on Thursday so you don't have to drive after the science fair on Friday . . . you get the idea. But when you can't face just putting it in the microwave again or feel like freezing it for later, you can always throw it into the frying pan with some new spices and sauce and get dinner, take two. Easily adapatable to whatever's still good in the fridge - meat, veggies, what-have-you - and super-quick.
FRIED RICE
sesame oil
3 garlic cloves, pressed or minced
1 tsp ginger, minced
3-4 scallions, chopped
2-3 cups cold cooked rice
2 Tbsp rice wine
1/3 c egg substitute (equivalent 1 large egg)
2 tsp or so dark soy sauce
3 baby bok choy, separated into leaves and white parts, chopped
about 2 cups snow pea tips
4 steamed Chinese sausages, sliced
In a wok or large frying pan, heat some sesame oil over medium heat until warm. Add the garlic, ginger and scallions and stir-fry about 20 seconds or so. Add the rice, breaking up any clumps, and toss to combine with the oil. Stir-fry for 2 minutes; add the rice wine and stir-fry for another minute. In a measuring cup, combine the egg substitute with 1/2 tsp sesame oil. Make a well in the bottom of the frying pan and pour in the egg mixture. Immediately begin tossing with the rice so that the egg breaks into small clumps or shreds as it cooks. Sprinkle the soy sauce over the rice and add the white parts of the bok choy. Cook for 1 minute. Add the bok choy leaves and snow pea tips and cook, tossing and stirring, for about 1 minute more. Add the sliced sausages and stir to combine, cooking until heated through.
Just because it's leftovers doesn't mean it has to be uninspired. Fried rice is perfect clean-out-the-fridge food, in the same way that soups and stews are also good ways to face the same thing gussied up. As a singleton, this gets to be a problem. I haven't quite mastered the idea of cooking for one when I can just as easily cook four nights' worth in the same go and often do it for cheaper. This is a good strategy for weeks like this one, with book club on Monday and interview on Tuesday and errands on Wednesday and driving to the boyfriend's on Thursday so you don't have to drive after the science fair on Friday . . . you get the idea. But when you can't face just putting it in the microwave again or feel like freezing it for later, you can always throw it into the frying pan with some new spices and sauce and get dinner, take two. Easily adapatable to whatever's still good in the fridge - meat, veggies, what-have-you - and super-quick.FRIED RICE
sesame oil
3 garlic cloves, pressed or minced
1 tsp ginger, minced
3-4 scallions, chopped
2-3 cups cold cooked rice
2 Tbsp rice wine
1/3 c egg substitute (equivalent 1 large egg)
2 tsp or so dark soy sauce
3 baby bok choy, separated into leaves and white parts, chopped
about 2 cups snow pea tips
4 steamed Chinese sausages, sliced
In a wok or large frying pan, heat some sesame oil over medium heat until warm. Add the garlic, ginger and scallions and stir-fry about 20 seconds or so. Add the rice, breaking up any clumps, and toss to combine with the oil. Stir-fry for 2 minutes; add the rice wine and stir-fry for another minute. In a measuring cup, combine the egg substitute with 1/2 tsp sesame oil. Make a well in the bottom of the frying pan and pour in the egg mixture. Immediately begin tossing with the rice so that the egg breaks into small clumps or shreds as it cooks. Sprinkle the soy sauce over the rice and add the white parts of the bok choy. Cook for 1 minute. Add the bok choy leaves and snow pea tips and cook, tossing and stirring, for about 1 minute more. Add the sliced sausages and stir to combine, cooking until heated through.
posted by emily at 9:12 PM
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