I made pork fried rice tonight. I think this is the first time I've made fried rice; if not, it was ages ago and I don't remember.
This is the third new thing I've cooked this week, which is quite unusual for me. Two of the three were prompted by leftovers, but we have leftovers more often than we do anything new or interesting with them. (One of the advantages of the microwave is that we can have reheated whatever, either by itself or with a salad or some rice.)
We had leftover roast pork, and I cooked extra rice two nights ago, to make fried rice with. I got![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
cattitude to dice a shallot because I'd forgotten we had scallions. That worked well, and I cut up the green parts of a few scallions and used them to garnish the meal.
I bought sesame oil back in April, because I was having adventurous thoughts involving scallion pancakes. That never happened, so the sesame oil sat in the back of the fridge, unopened, until today.
Cattitude and I both liked it, and I will be making it again. Note for next time: scramble the eggs in a different pan, so I don't have to wipe out the pan after I remove the cooked egg. (That instruction probably makes sense if you have, and are using, a wok, which we don't.)
This is the third new thing I've cooked this week, which is quite unusual for me. Two of the three were prompted by leftovers, but we have leftovers more often than we do anything new or interesting with them. (One of the advantages of the microwave is that we can have reheated whatever, either by itself or with a salad or some rice.)
We had leftover roast pork, and I cooked extra rice two nights ago, to make fried rice with. I got
cattitude to dice a shallot because I'd forgotten we had scallions. That worked well, and I cut up the green parts of a few scallions and used them to garnish the meal.I bought sesame oil back in April, because I was having adventurous thoughts involving scallion pancakes. That never happened, so the sesame oil sat in the back of the fridge, unopened, until today.
Cattitude and I both liked it, and I will be making it again. Note for next time: scramble the eggs in a different pan, so I don't have to wipe out the pan after I remove the cooked egg. (That instruction probably makes sense if you have, and are using, a wok, which we don't.)
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