Well, that happened this week. Mr. L and I bought a very nice pork roast last week, but we knew we couldn't eat it right away, so off to the freezer it did go.
We come from families who used to have a big Sunday dinners, so we waited it for Sunday and roasted it. But since I knew we'd have a TON of leftovers,and I remembered Loremil's fried rice recipe, I decided to make a big pot of basmati rice the same day. You see, fried rice "comes good" when the rice has been made the day before.
So, I tossed a cup of rice into two cups of water, brought it to a roiling boil, and let it sit there for three full minutes. Then I turned off the burner, covered the pot, and let it sit for about 45 minutes. (You don't even need to let it sit that long--30 minutes usually does it, but I had other stuff to do.)
Once the rice cooled a bit, I put it in the fridge and forgot about it ... until the next day.
1 cup basmati rice, cooked and set aside for a day
3 eggs, beaten well
1 large carrot, diced (optional)
1 large onion, diced
3 cloves garlic, minced
Steak seasoning or garlic-pepper seasoning
White pepper (optional)
½ cup diced ham or pork
1½-2 tablespoons soy sauce
½ cup frozen peas (peas and carrot, or mixed vegetables)
Put day-old cooked (basmati) rice in a big mixing bowl and break up. (Wet your hands before breaking it up or use a spoon.)
Whisk the eggs and cook them in a fry pan with a little vegetable oil. Season with the garlic salt, steak seasoning, and white pepper. When the eggs are half done, turn them over. When thoroughly cooked, cut up into strips or snip with cooking shears.
In another fry pan, add a little vegetable oil and brown the pork or ham until crispy. Add the carrots, onions, and garlic. Stir, but don’t let them burn. Add seasoning to taste. Let the vegetables cook until the onions are translucent but still a little hard.
Add the rice and more seasoning to taste.
Combine the rice, the vegetables, and the eggs. Add the soy sauce. Add the frozen peas and stir.
Lower the heat. Cover and cook for 10-15 minutes. Then raise temp to med-high for 5-6 minutes to brown and crisp everything up.
Serve as a main or side dish.
I must admit, this was the BEST fried rice I've ever eaten in my life (and I've eaten a lot), and I think it was because I may have put a tad more garlic in it than most restaurants use.
Okay, it's a little fussy to make, but the results will be well worth it.
If you'd like to see Loremil make this dish, just click this link to see her video.
What's your favorite "ethnic" recipe?