Monday, April 27

Good Eating Monday: Japanese Fried Rice

Greetings! Today the plumber is here to put in a new kitchen faucet, move the ice-maker water hose connection to under the kitchen sink rather then from the master bath (which means a copper line runs up the master bath wall, across the attic and down the kitchen wall behind the frig, which, to me, is just a disaster waiting to happen. Lucky it's lasted 25 years as it is.)
Also, I asked it he could fix the bathroom sink drain stopper thingy, so the lever would be connected to it again to make it go up and down.
I figure the best way to make use of an expensive plumber is to have a whole honey-do list for him!

Today's Good Eating Recipe is a tried and true recipe for "Japanese Fried Rice."
Now this is a Japanese home-style cooking recipe given to me by my Japanese room-mate in college. It's not fancy or elaborate. It just uses hot dogs, carrots, green bell pepper, scrambled egg, soy sauce & precooked rice! It's a good recipe for left-over rice or you can make steamed rice ready to use for this!
Actually, a majority of her cooking involved either hot dogs or hamburger and always soy sauce and rice! Her recommended brand of soy sauce was Kikkoman, by the way.
Fried rice generally is high on rice and low on the quantity of other ingredients!
My favorite Hot Dog Brand
Japanese Fried Rice:
1-2 Tablespoons olive oil
2 - 3 wieners, minced into 1/4 inch pieces
1 green Bell Pepper, sliced into thin strips and minced into 1/4 inch pieces
3 or 4 green scallions, minced
1/2 cup of finely minced carrot
1 egg, beaten (use 1 egg per 2 people served)
            Dash of salt & pepper to taste
            Kikkoman Sauce Soy, low-sodium or reg.
 Precooked, steamed rice: 1/2 cup dry rice per person served
(For directions on making Japanese style rice, go here.)
Add oil to large frying pan or wok over medium high eat. First add minced carrots & stir-fry several minutes until starting to get tender, then add minced wieners. Stir-fry till starting to brown slightly, then add bell pepper & scallions. Stir fry a couple minutes, then push meat & veggies to one side: add your beaten egg(s) and scramble dry, breaking up into little bits, then mix into meat/veggies. Fold in your precooked rice, folding it in with meat & veggies until will combined and all is hot. Now splash the fried rice generously with Kikkoman soy sauce & stir in, so your fried rice is all coated with a light layer of soy sauce. Add salt & pepper as desired.
The purpose of mincing everything so fine is so it will cook quickly.
I usually do a chunkier version of this recipe:
 I use a 1/2 cup or so of match stick carrots instead of mincing carrots, which still cook quick, and frozen mixed color pepper strips that I coarsely chop up instead of a fresh green bell.
 Or I have often subbed in frozen peas & carrots instead of fresh carrots & pepper! 
 And I also often add fresh minced garlic to the olive oil at the start and diced or sliced onion instead scallions.
The neat thing about fried rice is you use what you have on hand!
That's it for today! See you tomorrow!

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