Saturday, January 25, 2014

Fried rice

January 25, fried brown rice with veggies and egg. Mushroom dumplings with sauce.

I've been cooking making stirfry and fried rice for decades, among the first things I learned to cook from the Moosewood cookbook.

The ingredients are rarely bought with this meal in mind, just whatever is there, especially bits of leftovers.

It's good to keep a few veggies in the freezer for an emergency stirfry.

In fact, it's tough to make this with fresh-cooked white rice.

Lately we include eggs. Cook them first, remove add to reheat after the veggies are cooked and rice is heated.


I only recently learned how easy it is to make dumplings, especially potstickers. It's a great way to add another small dish, more flavors, textures, blah, blah, blah. Also a great use for leftovers, especially when not enough for a full meal. These dumplings are adapted from this recipe.

The sauces are based on this recipe. One, to flavor the stirfry, is a hoisin sauce. The other, the dipping sauce, adds tomato and omits the heat.


No comments: