Monday, November 29, 2010
What to do with Left-Overs
I.love.fried.rice. Yes I do! Honestly, that's about the only thing I get when I go to a Chinese restaurant, or Japanese Steak House. Sometimes I get the spicy Mangolian beef, or the Chicken and Broccoli, but I ALWAYS get some fried rice. I don't even need them to put beef, shrimp, or chicken in it. This dish is so deliciously flavorful that it doesn't need any of those things.
I have tried for many years to make Chinese-style fried rice.....but to no avail. In my opinion, no one can make fried rice better than the Chinese. And I don't know why. But it is a true gift. It must be the wok that they use or something. Or maybe its the.......**sigh** never mind. I'll give myself a headache trying to figure out their secret.
Anyways, once I finally stopped trying to get the exact flavor in my fried rice that I taste at the Chinese restaurants, and just made my own version of the dish...I finally came up with a recipe that I like.
I threw in the left-over salmon from the previous recipe to add a little "somethin-somethin". Pretty much any left-over meat, chicken, or seafood can be used in this recipe. Trying to get rid of some vegetables too? Throw those in as well!
**if you have a nut allergy, use canola/vegetable oil to saute & omit the sesame oil at the end**