I have been making mostly repeats, as usual, since they are
popular and I don't have to go to a lot of trouble to make
them. When Ian, Linda, Wendi, Dave and the kids were here last
Sunday, I made Kung Pao Vegetables to show off the wok
capabilities of the new stove. I also made Orecchiette with
Rapini and Sun Dried Tomatoes because it's my favorite dish and
it was *my* birthday. Since I didn't know if the kids would
eat either one of those, I also made some pretty basic fried
rice. I probably don't even need to send you this one, but
A.J. actually wanted to know how to make it, so I'll send it to
you and put it on the web page for him.
4 cups of assorted diced vegetables. I used carrots, celery,
onion, and frozen peas (the peas weren't diced).
4 "rice cooker cups" of cooked and cooled white rice. This is
probably 6 to 8 cooked cups.
1/2 cup broth, I used vegetable
Heat a few tablespoons of oil in a wok on high heat. Add the
vegetables and stir until tender. Add the rice and stir until
it's hot. Make a well in the bottom of the rice and crack the
eggs into the bottom of the wok. Scramble them and then mix
them in with the rest of the stuff. Add the broth and mix
well. Add soy sauce to taste and color and mix well. Serve.
If I was making this with no kids, I would add garlic to the
mixed vegetables. Also, I would add whatever vegetables I had
in the house (in this case I had leftover carrots and celery
sticks from a party the day before). With the sauce I would
add a more exotic combination with some or all of: rice
vinegar, sesame oil, chili oil, chili paste, hoisin sauce,
cilantro, whatever looks good.