I’ve been in the mood for fried rice lately. Maybe it’s the cold, wet, and seattle-ish Spring weather we have or the Chinese New Year that just passed. Nevertheless, it’s one of my ethnic comfort foods that fills me right up. It’s no wonder that fried rice is one of the most popular dishes in the world. Simple pearls of vegetable, rice, egg, and meat meld together with salty soy sauce in what can be described as a Chinese casserole.
The beauty of fried rice is that it is highly adaptable. I rarely make it the same way twice. The recipe is more dependent on what’s in my fridge than what a recipe calls for. It might as well be called the clean out your refrigerator meal. Take morsels of frozen vegetables, shredded egg, day old rice and you are well on your way. Continue reading