Tag Archives: Fried Rice

Happy Birthday, Pappa!

June 18th was Father’s Day in 1933.

It was also the day my father was born, which made a certain amount of sense when I was little  –  why wouldn’t fathers be born on Father’s Day?  (My mother was christened that same day in Italy, which is the start of the connections between the two of them…..)

And he  LOVED Chinese food.

chinese-take-outLike blue eyes and curly hair (what was left of it) this was such a fundamental part of who he was and what he did,  that I never asked, nor do I remember anyone else ever once asking,

“Chinese food? What is about Chinese food, Bill? Why Chinese food? How does an Irish boy learn about Chinese food”

Good questions…wish I’d thought of them sooner. Not only was  Chinese food the treat of treats, it brought him into the kitchen after he retired.

He had a wok.

Serious Wok action. This was the attitude, if not the reality.

Serious Wok action. This was the attitude, if not the reality of the ancestral home cooktop.

For a very long time, perhaps as far back as the ’70’s, a paperback copy of  “The Pleasures of Chinese Cooking” by Madame Grace Zia Chu has been kicking around .Chinese Cooking larger

Several recipes have markers….but the basic of the basics is Fried Rice.

HAM FRIED RICE

2 Tablespoon soy sauce

½ teaspoon sugar

2 eggs

4 tablespoons peanut or corn oil, divided

¼ cup scallions cut into ¼ inch pieces

4 cups cold boiled rice

½ cup diced cooked ham

  1. Mix the soy sauce with the sugar. Set aside.
  2. Beat the eggs and scramble them slightly in 1 Tablespoon of the oil. Set aside.
  3. In a heavy frying pan or a wok heat 3 tablespoons of oil over high heat.
  4. Add scallions and stir a few times
  5. Add rice and stir quickly so that rice won’t stick to the pan and will be well coated with the oil
  6. Add the soy sauce/sugar mix, stir well.
  7. Add the ham and the slightly scrambled egg, mixing and breaking the eggs into little pieces in the rice.
  8. Serve hot.

NOTES: The rice needs to be THOROUGHLY cold or all you’ll get is a sticky mess. Madame Chu’s note and my experience. Brown rice may be used for a more hippie version, just be sure that the rice is cooked thoroughly.

Cooked chicken or beef may be substituted for the ham.

The original recipe does not call for a wok, but I think they’re a little more common now, so if you got one, go ahead and use it.

The original calls for ¼ teaspoon MSG, which I stopped using years, make that decades, ago. If that departure from the recipe makes it Irish/Chinese fusion, so be it. Call the Food Police. Guilty as charged.

Serves 4.

Grace Zia Chu. The Pleasures of Chinese Cooking. Pocket Books, March 1969. p.51.

Fried_rice

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Filed under Birthday, Books, Irish, Perception ways, The 1970's

10th day of Christmas

There’s a little flexibility, shall we say, on what the tenth day of Christmas is  all about.

There are10 red

pipers piping

or

lords a leaping

or

ships a sailing

MAYFLOWER-II_Photo-courtesy-Plimoth-Plantation1

Mayflower II.

or

 

drummers drumming

or

cocks a crowing

rooster crowing

But enough about the music…..time to review the FOOD.

New Year’s Day had a food change of plans….so I still haven’t made the Overnight Baked Crunchy French Toast, but since the ingredients are in my fridge, I’ll be making that tonight for tomorrow’s  breakfast. And lunches and suppers and Freezer Treasures.

Usually

I have oatmeal for breakfast, which I started doing a few years ago. One month of oatmeal for breakfast  – and I swear no other deliberate or conscious changes –  it really did lower my cholesterol, just like the ads said it would. Still working.

I put different things in it, but not on a day to day sort of change – I just don’t have enough brain before coffee to make those sorts of choices – but more of a week to week thing. The Gracious Pantry  had a whole run of oatmeal add-in suggestions that I still haven’t run through.

I don’t like mushy oatmeal and I’d rather have salt and pepper then sugar and cream. First, coffee, though. No oatmeal before coffee.

Darth Coffee Roz Cummins

Roz Cummins posted this picture today and asked if the coffee maker  looked like Darth Vader, to which I replied, “I like my coffee on the Dark Side..” Enough Star Wars.

Back to New Year’s Day.

Since there were more then enough leftovers from the New Year’s Eve Chinese Food Feast at the ancestral home, making MORE food was uncalled for.

Redundant.

Just plain silly.

Wasteful, even.

No need for French Toast or Waffles or any other food.

take out carton

Carton, carton, what’s in the carton? And there were the things already moved to Tupperware….

There were egg rolls

Eggroll

There were 2 left, so Mum and I each took one. One carton down and out.

Egg foo young (Chinese: 芙蓉蛋; Jyutping: fu4 jung4 daan6*2, also spelled egg fooyung, egg foo yong, or egg fu yung)  – thank you Wikipedia

Egg_foo_young

Again, just one, so we each took half. Another carton down.

Chinese_Chickenfingers

Chicken fingers and Shrimp fingers. We each took a shrimp – which were pretty dang NOT SMALL, downright JUMBO Shrimp shrimp -and then there were NONE.

I’m starting to get groggy…food coma by association …..there was more ….spare me, spare RIBS – boneless spareribs and VERY tasty.

Spare_ribs_with_Chinese_barbecue_sauce

Between the Jumbo Shrimp and Boneless Ribs, these seeming oxymora are beginning to sound  like the opening of a George Carlin routine…

george_carlin_0203

George Carlin 1937-2008

OF course, there were both fried rice AND noodles

Chinese_fried_rice_

Our version had considerably more soy sauce in it creation

 

Chinese noodles

These are more chop suey-ish then the noodles on the table…no flowers in our batch

Keep in mind, there are the leftovers.….

There was also some Beef Teriyaki, but that was put aside for my little brother to eat later, which he did.

Chicken Wings – Chinese Chicken Wings. We took one each.

And we heated the plates in the microwave and sat down and ate.

And ate.

and ATE.

We did not have seconds.

We did have some fruit later, and coffee and charmellas later then that.

While I was there and not stuffing my face, I packed up more of my things to take back to the shiny brand new  place. Which included various jars of beans as well as a jar of lentils that I was going to cook for supper.

mason jar storage

This looks like my cupboards. I have lived in houses with moths (do not store bird seed in the house, that’s why we have garages and steel cans, people!) and mice and I got tired of feeding both.

Perhaps, because of the Michael Pollan ‘In Defense of Food” that aired in December,

defense of food tv

it seems that the internet is full of New Year’s Resolutions

to cook.

At home.

As if you could go out and cook in other peoples house without their invitation or out on the street or ….where else would you be cooking? Because people who go out and cook in  kitchens other then their own do it to make a living, not their own meals. Life is not a cooking show.

And I do cook. At home. Sometimes at work, because that’s my job, too.  But even my recent spate of ‘not cooking’ still include coffee and oatmeal each morning; supper each night, although a few of them have been tea and toast.

(FLASHBACK: Ma and Pa Flynn used to have tea and toast each afternoon as they watched Merv. I’m becoming my great-grandparents. Without the Merv. )

mervgriffin

Merv Griffin . He sang, he danced, he played the piano, he  hosted, he created Jeopardy and he married Zsa-Zsa….

But not all of them.  I cooked down a 15 pound pumpkin and have had pumpkin and potato frittata as well as just plain pumpkin and potato ‘dish’; I made rice the other  night, but that dish also isn’t named, and it wasn’t a recipe per se.

Here’s the directions:

I open the fridge and said to myself,  “What’s a deep breath away from compost? What’s a day or two from talking back to me? What’s about to start walking around under it’s own power tonight?? What is that thing behind the egg nog?”

Then,  I  cooked the things that I had. I started with plain ole white rice cooked in the leftover carrot juice (if you cook carrots in carrot juice they are carroty X ∞ (that’s ‘carrot times infinity’), thank you Kevin from Solstice in Kingston. Cooking veg in veg broth or veg juice incredibly improves them!)

I also had some a deep breath away from perky pea-shoots that we great in salad earlier in the week, but were not quite up to salading again, so I added them in half way through. Topped the whole thing off with a little grated cheese. A lovely contrast of golden/orange  rice and greeny greens.If I had to name it, it would be:

Risi e Bisi : Variation for the Autumnal New England Kitchen.

That’s a name that could be twenty bucks a plate.

Or, as I called it : Supper. Actually, I called it, “hmm hm hmmm yum yummm yea” as part of a happy food hum. There was another veg and fruit and pear cider to drink. Hot chocolate with marshmallows later as both the coffee and dessert course.

Not the flashy production values of a new FoodNetwork Show, but pretty tasty and quick and note to myself to try veg juice with rice again.

I did not cook the lentils because….I ate enough food for 2 days. Seriously, I wasn’t very interested in breakfast the day after.

But I don’t have a dainty appetite, and I’ve since recovered.

Now, to make that Egg Nog French Toast…..

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