There ain't a better food on earth.....

please send to me also!!!!! :p

 

sorry bro i got this to ya late....
ok here is how it goes
-put you some oil in a pan and let it sit there on HIGH heat!

-depends on how much you wanna make crack you some eggs and throw em in, they will snap, crackle pop to no end... just bare with me!

- then add your meat, i have used lunchmeat, tuna fish, clams, anything and get it rollin, you can turn down the heat a bit but not too much. fried rice was meant to cook on a hot setting.

- have your veggies chopped up as small as possible, what we used to do in HK is save all the "leftover" raw veggies from the salads of the prior week. anything you can think of (just like the meat) can go in. broccolli stalks, onions, shoot ANYTHING.... just gotta cut it up small!

- here is the secret ingredient..... ready??? powdered sugar! grainulated sugar doesnt cook down as well. you can NEVER add too much, the salt will always keep the sugar in check. the chinese are a balanced culture yin and yang... well in cooking too! sweet and savory. add as much sugar as you plan to add salt... i do a little sea salt. if you like soy sauce you can do this now as well but TRUST me its better without it! your fried rice will come out white, but lovely!

- you got all the cooking... helps to be prepared first =-) then add your rice. if you dont have a rice cooker, go to target and spend the $10 to get one! i have the red one... you'll see it. you cant go wrong. all of you out there who order chinese and get that last thing of white rice and dont know what to do with it.... this is what its for!!!! i sometimes i leave it in the fridge for a week. to the chinese fried rice is like our ketchup!

- if its old white rice it'll soften and just keep mixing it up adjusting your heat.... serve and eat up! looks hard but you cant mess it up, just like some american dishes the more crap you throw in the better it turns out

 

Here's another version. Fried rice is what we do with leftover rice. So you should have leftover rice in the refrigerator. By the way, if you're cooking Oriental, you should be using Cal-Rose rice. (It's grown in the U.S. We export rice to Japan.)

Okay, first you cut up some leftover pork or chicken in chopstick size chunks, shrimp if you're rich. (Don't mix.) Put the pork or chicken, not the shrimp in a bowl with some soy sauce for 10-15 minutes or so. Meanwhile cut up some vegies. Scallions are a must. Water chestnuts, thin strips of napa, daikon, shiitake mushroom, are all good. You can use bean sprouts too, although we don't care much for bean sprouts in our house. Bean sprouts are good for you though.

Then take some eggs and scramble them in a bowl with chopsticks or a fork, one egg for each good size cup of rice. Too much egg is better than not enough.

Meanwhile you are heating your wok with just enough oil to coat it. The wok should be hot but the oil should not be smoking. You don't want Cajun Blackened Fried Rice. When the wok is ready, put in the meat and toss it around to get it hot. Then add the vegies, except for the scallions. When all is hot put in the rice and scallions. Continue to stir until the rice is hot. The wok will cool down when you put in the rice, so it will take a minute. When the rice is hot, make a deep depression in the middle and pour in the eggs. Toss everything until the eggs are done. Serve immediately. The consistency should allow you to eat it with chopsticks. (Use them like a two-tined fork.) My mom is a purist and usually uses broth instead of eggs. I've done it both ways.

You should serve with some fruit. You could cut up an apple into chunks, sprinkle with pineapple or orange juice and dust with nutmeg or ginger. (Go easy on the ginger.) Each person gets the fruit in their own bowl.

This makes a good breakfast.



You don't have to eat with chopsticks though We sheep never do

 

II find it hard to eat with those chop sticks. The meat is ok because I can spear it but eating rice is another thing. I can't get the end to go into the rice kernal so the only way is to push it to the edge of the plate and either pick it up and sweep into my mouth or lower my head into the plate and lick it up. There has to be an easier way......hmmmmm like using a fork.:D

 

Eating with a fork is perfectly okay. The best thing is to eat a little bit at a time so you get all the flavors.



We sheep gave up using forks even

 

too hot here right now to even think about food..

 

No wonder you are so small.

 

And I intend to stay small. :D If I were to gain weight, it wouldn't be because I got taller.

After three years of marriage and two babies, my tail is still only a hair over 27 inches around. :p



And children's clothes are cheaper too

 

Yup DLG I have seen your picture years ago on the "other place" and you are indeed a small (in stature) person.