Saturday, June 12, 2010

Fried Rice and Fried Noodles

This will be in Becky Holm's Douglas County News:


Fried Rice and Fried Noodles by Larisa Sparrowhawk

Both fried rice and fried noodles make great use of leftovers and are economical, kid pleasing belly fillers. They can even be healthy if you use brown rice and whole grain pasta and watch the quantity of oil.

Fried Rice - Use left over, drier rice. Pour 1 tbsp. peanut oil per 2 c. cooked rice into a large, hot skillet or wok and add chopped onion. Cook until onion is beginning to get translucent before adding other chopped vegetables or leftover meat. Good options are carrots, celery, jicama (to replace water chestnuts and bamboo shoots), bell pepper, bok choy, ham, chicken, beef and tiny salad shrimp. Scramble an egg in another skillet, chop small and add to rice mixture. Add a splash or two of sake or white wine, soy sauce and garlic or ginger to taste. If you would like to add snow peas or sprouts, add them now, just before serving.

Fried Noodles - Udon, big, slippery noodles that really soak up flavors are most popular with children. However, brown rice or buckwheat soba noodles are more healthy. Rice or bean threads (also called cellophane noodles) are a low calorie option. Cook the pasta al dente, then rinse under cold water, running your fingers through to remove starch. Drain thoroughly. Fry in large, hot skillet or wok: 1 c. of chopped meat in 2 tbsp. sesame or peanut oil, 1 tbsp. sake or white wine and 1 c. chopped onions, carrots or other firmer vegetables. Stir fry a little longer and add 2 chopped green scallions, snap peas, frozen peas, spinach or other softer green vegetable. Fry about 2 minutes longer, stirring continuously and remove to a bowl. Add 2 tbsp. sesame or peanut oil and pasta to wok, stir fry a couple minutes, adding 2 tbsp. sake or white wine, 1 tbsp. soy sauce half way through. Add vegetables. Season with 5 spice powder, garlic or ginger to taste. Sprinkle each serving with sesame seeds.

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