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papersky's fried rice for supper tonight, in part because I remembered liking it when she fed it to me in Swansea, and in part because I had leftover roast pork and it seemed like a good idea.
It worked well, andcattitude and I were both happy. I didn't have any nice poultry fat, so I used peanut oil; I might try olive oil sometime, because it's more flavorful. Or not, for the same reason.
We hadn't been able to find cooked frozen shrimp, so Cattitude had bought uncooked frozen "salad shrimp", which I boiled while other things were cooking.
New Yorkers (and possibly other Americans) may want to note that this recipe, followed carefully, produces a generally egg-coated rice dish, rather than the rice with clumps of scrambled egg that we get in Cantonese restaurants around here. Both are good.
papersky's fried rice for supper tonight, in part because I remembered liking it when she fed it to me in Swansea, and in part because I had leftover roast pork and it seemed like a good idea.It worked well, and
cattitude and I were both happy. I didn't have any nice poultry fat, so I used peanut oil; I might try olive oil sometime, because it's more flavorful. Or not, for the same reason.We hadn't been able to find cooked frozen shrimp, so Cattitude had bought uncooked frozen "salad shrimp", which I boiled while other things were cooking.
New Yorkers (and possibly other Americans) may want to note that this recipe, followed carefully, produces a generally egg-coated rice dish, rather than the rice with clumps of scrambled egg that we get in Cantonese restaurants around here. Both are good.