fried rice

I make fried rice sometimes just so I can use up some veggies or meats in the fridge. 

One of the "known secret" to make fried rice that's not all clumped together is to use "old" rice... rice that's been chilled in the fridge that is. An awesome Taiwanese chef shared his method on making "golden" fried rice once, where he mixed the whisked eggs with the cold rice before frying it. This way (almost) every grain of rice get coated with eggs and when it's done being fried it's golden!

I used some diced Taiwanese sausages and carrots, and I also added some blanched spinach (so it was easier to mix with the rest of the ingredients) and then seasoned with a little bit of hondashi (a Japanese bonito "soup stock" seasoning) and shichimi.

Yummy.

sticky rice with shitake mushrooms

I love sticky rice... both round(short)- and long-grain kinds. (From what I know, round-grain sticky rice is normally used for making mochi, or rice cakes, and long-grain sticky rice is usually used in "actual" rice dishes.)



I made some long-grain sticky rice with fried scallions and shitake mushrooms, but the result was still a bit more mushy than I'd like it to be. Generally for this kind of sticky rice dishes the rice:water ratio is 1:0.6, but I guess I should lower the water ratio a little more next time.

Anyhow, with some sweet chili sauce on the slightly-mushy sticky rice, I'm still loving it!

fried rice with hot dogs

When I was younger I loved the fried rice my mother sometimes made with Taiwanese sauces. When I have cold cooked rice in the fridge and Taiwanese sausages in hand, I'd make the dish, too.

But the other day I wanted to make some Taiwanese sausage fried rice and found that there was only big Kosher hot dogs in our fridge... I like rice, and I like hot dogs, and therefore I put them together to make some fried rice with cut-up Kosher hot dogs!



I cut up a hot dog, fry it first, and then add the corn and rice. After everything seems heated, I season it with hondashi (Japanese powdered seasoning dashi) and shichimi. Yum.


I added some frozen broccoli another time, and it was really good, too.