Fried Rice

Fried rice is easy. The key, like most Asian food, is in the prep. You want to cut your vegetables (or meat) to similar sized pieces so everything cooks at the same time.

I put white jasmine rice and water (1:1.5 ratio) into a saucepan. Bring to boil, lower temperature, put a lid on it and cook for 17 minutes. Remove from heat, stir and cover. Let rest for 5 minutes.

While the rice is cooking, scramble a few eggs in sesame oil. Cut all of your additions and place on a plate. Set aside scrambled eggs.

For this fried rice I used eggs, fresh pineapple, red onion, red and orange bell peppers, peas, corn, mushrooms and celery.

When the rice is finished steaming. Simmer minced ginger and garlic in a little oil. I like to also add about a Tbl of yellow Thai curry. If you don't like spice, only use a tsp. Add the vegetables which you want to be softer first, lightly sauteing and stirring. If you are using meat, cook it thoroughly first. Push the vegetables to the side of the pan. Add a little more oil and the rice. Begin working the vegies in. Add soy sauce to taste, fish sauce (1-2 Tbl) and half as much sugar as the fish sauce. We call it "stinky feet sauce." This is your main flavoring and it just isn't the same without it. Toss in the eggs and serve.

You can get everything ready early in the day and then cook it just before you want to eat. You can also use leftover rice. If the rice is several days old add a spoon full of water as needed to re-steam it.

I make Spanish rice similarly, heating onion, cumin, garlic, cayenne and chili powder in the oil. Then add the rice and a little salsa and stir well. Top with sliced olives and cilantro. If you want to be heartier, also add a can of drained black beans.