Cooking Chinese food at home

Chinese food intimidates me.

A family friend said, at a dinner party hosted by the parental units. Since we live with them, we were also in attendance.

ZJ and I gave her step-by-step verbal instructions to cook fried rice, kitchen sink style.

The verdict, she said, a week or so later when we crossed paths again, how easy, delicious, and nutritious our Kitchen Sink Fried Rice recipe turned out to be.

Kitchen Sink Fried Rice

Serves: 2-3, Prep time: 5 minutes, Cook time: 20 minutes

1. Cook rice, or better yet, use leftover rice. Drier rice produces the most desirable results.

2. Chop up your protein (eggs work great when you don’t have pork or beef readily available), veggies (carrots, peppers, onions, celery, or staying true to the ZJ method, whatever veggies you have lying around), garlic and scallion. Ensure the veggies are sizably diced; this will cut down on cooking time.

3. Coat the wok with canola oil. It’s sinful to use olive oil…said who? I said so!

4. Whisk two to three eggs together in a bowl then cook the egg omelette style in a wok. Undercook that omelette; remove from wok, and let rest in a bowl. If you don’t own a wok, you best get off your butt and buy one!

5. Coat wok again with canola oil. Let oil heat up, two to three minutes before adding garlic and/or scallion. Let garlic and/or scallion sizzle, wafting from the wok’s interior. When a faint smell of garlic and scallion crosses your nostril’s path, add your previously-diced veggies. Note: Drop carrots and other heartier veggies first (they tend to take longer to soften).

6. After stir-frying all the veggies, add the rice. As you drop in the rice, remember it’s about melding the flavors so you need to continue stirring. Add the eggs, three to four minutes later. Continue stir-frying.

7. Add salt, and if you like, cumin. It’s best if it’s Chinese cumin (we’ve nearly finished the cumin we brought with us from the Muslim Quarter in Xi’an). Add soy sauce, if you so desire.

8. Finally, most importantly, taste test your fried rice before serving, double-checking there’s enough salt, and if you’ve added it from the previous step, soy sauce. Do not fret if your fried rice does not have that nasty brown hue, sadly, a staple at many American-style Chinese restaurants. If you’ve followed the process I outlined for you, you will never dream of ordering take out fried rice again!

 好好做饭,好好吃饭!Happy cooking, and more importantly, Happy Eating!

My NaNoBloPoMo challenge thus far: 

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