Friday, April 11, 2014
Sushi Fried Rice
Our lunches are often thrown together from this and that, whatever I find in fridge and pantry. The results are often rather impressive.
Today is one of those days.
D brought home sushi a couple of days ago. I had leftover rice in the fridge. I tossed together the leftover dipping sauce and wasabi with a few pantry staples and -voila!- Sushi Fried Rice.
Fried rice is one of my go-to recipes. It's much easier than you might think. The extra toppings turn a basic dish into something special.
This is more of a process than a recipe. I didn't measure anything. It's all a matter of taste. I'll walk you through it.
1. Heat a drizzle of oil in a skillet.
2. Add diced onions. Saute lightly. Scootch them to the side.
3. Beat an egg or two. Drizzle the eggs into the hot oil. Scramble. Scootch them over with the onions.
4. Add the cold, leftover rice. Cold rice works best here. Other grains can be used in place of the rice. Quinoa is very good in this dish.
5. Stir together the rice, onions and eggs, frying lightly.
6. Pour dipping sauce or soy sauce over the top. Add a bit of wasabi. Stir well.
7. Shred some carrot and sliver some pickled ginger and kale, if you have it. Fold those in. Heat through.
8. Remove from heat. Spoon into bowls. Top with shredded nori and a sprinkle of sesame seeds. Serve.