Tempted to call for take-out because you don’t have any food in the house? Here’s some Americanized Chinese food for a lazy day!
In a (separate) frying pan, heat canola oil. fry raw unseasoned meat or meat substitute or mushrooms in it (optional, of course) and set aside.
In same frying pan (no need to rinse it,) fry onions on medium-high, stirring frequently. When translucent, add fresh minced ginger or garlic. When aromatic, add leftover rice. Cook a few minutes.
Re-add the meat or mushrooms, and, if you like, a handful of frozen peas. Remember to stir frequently.
In a bowl, whisk together a fair amount of either tamari, soy sauce, or hoisin if you like it super-sweet. Add peanut or sesame oil, sesame seeds, a little rice wine vinegar, little Sriracha (to taste,) cooking sherry, two drops of fish sauce, and a little miso.
When the broccoli is done steaming, cut it into pieces and throw it into the pan. Crack a few eggs over it and stir immediately. Cook a few minutes.
Pour the liquid evenly over the food while stirring. Cook a few minutes. Eat.
This tastes exactly like Americanized Chinese take-out fried rice. It’s easy to customize – eggplant fried rice, steak fried rice, fish fried rice, whatever you have in the house! A great dinner for those times there’s nothing in the house and you’re tempted to spend money on takeout. This costs almost nothing to make and has big flavor. You can’t go wrong with it – snap peas, carrots, leftover baked potatoes – you can stick any food into fried rice.
FRIED RICE QUESTIONS
“How come my fried rice doesn’t taste like take-out?”
You won’t like my answer. Restaurants use WAY more oil and sugar than most home cooks would ever dream of.
“Why is it mushy or sticking together?”
Don’t use fresh rice! If you cooked the rice the same day you tried to fry it, that’s your problem. It needs to lose moisture. Make rice, stick it in your fridge, and fry it tomorrow or the next day.
If your rice is leftover, you’re not using enough heat! Kick it up to medium-high, or higher if you have someone to stir it constantly for you while you dump in ingredients. Don’t add anything to the pan until it’s super hot!
“What if I’m totally broke?”
Just go for soy sauce with ginger. Rice wine vinegar is cheap and a great investment, but if limes are cheaper in your area, go for those instead.