Fried rice
Back in August, I made fried rice for us to eat cold at the baseball game. I was going for something with a lot of vegetables and protein and wasn’t terribly concerned with authenticity. I included chicken, scrambled eggs, bean sprouts, red bell pepper, onion, green onion, peas and carrots.
But first, I have to tell you about this technique for baking rice, via Alton Brown. I heard about this method from Chris, and it is so easy. There’s also an almost identical Cooks Illustrated recipe floating around out there. What you do is combine boiling water and rice in an oven-safe vessel like a Pyrex dish (I used my Corningware) and let it take care of itself in the oven for an hour.
One important lesson I learned is that my wok is not yet seasoned enough for scrambled eggs. Messy. Here’s the recipe for fried rice from the Food Network website, which I mostly followed. I thought it tasted great, and it looked good, too.
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