{"id":321,"date":"2010-06-14T12:05:09","date_gmt":"2010-06-14T16:05:09","guid":{"rendered":"http:\/\/www.gourmetjunkie.com\/?p=321"},"modified":"2013-06-16T22:02:11","modified_gmt":"2013-06-17T02:02:11","slug":"kitchen-sink-fried-rice","status":"publish","type":"post","link":"http:\/\/www.gourmetjunkie.com\/?p=321","title":{"rendered":"Kitchen-sink fried rice"},"content":{"rendered":"

Every Friday my hubby’s office group gets together to order lunch which the company pays for. It’s a great morale booster – can you imagine looking forward to a paid lunch every Friday? It would be a definite perk for me!<\/p>\n

Anyway, so this past Friday the boys ordered in some Chinese. There was loads of plain steamed rice leftover. My husband and I grew up with the “starving child in Africa” story – he actually knew some such kids – so he brought over the rice.<\/p>\n

Cold Chinese rice is perfect for only one thing – fried rice. My fridge is usually chock-full of veggies so out came: onions, ginger, garlic, shredded carrots, zucchini, red peppers, mushrooms, all cut to the same size. I yanked out a couple of eggs and a bunch of frozen shrimp. The trick in making good (not necessarily authentic!) fried rice is to:<\/p>\n

    \n
  1. Have cooked, cold <\/strong>short-grain rice on hand<\/li>\n
  2. Use plenty of oil <\/strong>to ensure the rice doesn’t stick (I also always use both regular vegetable and sesame oil for flavour)<\/li>\n
  3. Fry it in stages <\/strong><\/li>\n
  4. The wok must be hot<\/strong>! and large <\/strong>enough to move stuff around briskly in…<\/li>\n
  5. Stock cubes<\/strong> are essential to flavouring, along with soya sauce, hot sauce\/chilli sauce and ginger\/garlic<\/li>\n<\/ol>\n

    Stage 1<\/strong>: I stir-fried all the veggies in hot oil tempered with garlic, ginger and onions. Zucchini and peppers first, mushrooms last. I didn’t add peas (didn’t feel like) or green onions (didn’t have any) although they would make good additions. Must crumble 1\/2 the stock cube here along with soya sauce and hot sauce. Totally rounds out the flavour. I removed the veggies to another dish.<\/p>\n

    Stage 2<\/strong>: Heated up some oil(s), added in some ginger\/garlic, crumbled 1\/4 stock cube and stir-fried my eggs and prawns until cooked through. Removed them to the veggie dish.<\/p>\n

    Stage 3<\/strong>: Fried the cold rice in some oil(s), crumbled in the remaining 1\/4 stock cube and heated the rice through. Added in the veggies, eggs and prawn mixture and stir-fried till well mixed. Finished with shredded cilantro leaves.<\/p>\n

    A yummy kitchen-sink rice dish.<\/p>\n

    \"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

    Every Friday my hubby’s office group gets together to order lunch which the company pays for. It’s a great morale booster – can you imagine looking forward to a paid lunch every Friday? It would be a definite perk for me! Anyway, so this past Friday the boys ordered in some Chinese. There was loads … [Read more…]<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":322,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[51,20,28,52],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-admin","4":"post-321","6":"format-standard","7":"has-post-thumbnail","8":"category-main-courses","9":"post_tag-chinese","10":"post_tag-rice","11":"post_tag-shrimp","12":"post_tag-veggies"},"_links":{"self":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/321","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=321"}],"version-history":[{"count":30,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/321\/revisions"}],"predecessor-version":[{"id":547,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/321\/revisions\/547"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/media\/322"}],"wp:attachment":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=321"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=321"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=321"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}