Baruch Foodies

Time for one of my homemade recipes: fried rice. I usually make this dish when my fridge has the right ingreidents. Basically, this is fried rice with ham although you can alternative with sausage. The important thing is that the meat has to be of some quality. What you get in the supermarket like Hilshire Farm or Oscar Meyer just won't cut it because the fried rice requires a strong flavor in which is the meat. You can use vegetables but I think fried rice needs meat.

 

You should use day old rice, because if you use fresh rice, then it would be too soft and the fried rice will be wet or soggy. I also used leek, althogh how much depends on you. I don't use that much since I don't really like it, but it adds pungency. This fried rice also has peas, raisins, and egg. Soak the peas beforehand and air out the rice. What I mean by this is that if you leave it in the box and just directly fry it from there, because then it would be harder to fry. You don't need raisins, but I hightly recommend it, because it adds a nice sweetness to it. Golden raisins are better but regular raisins work just fine as well. Finally, fry the egg seperately and then add it to the rice, because if you add the egg direcly to the rice, it would only make it wet and will not provide much flavor. Add soy sauce at the end for the final touch, I like it salty but how much once again depends on you. Use dark soy sauce for better color and the saltiness isn't that much different from light soy sauce so you can do that too. Another thing you can add are peppers for a spicy kick.

 

The thing I love about fried rice is that it is to versatile. You can substitute, add, or subtract as many ingreidents as you like. I once made lobster fried rice, and I have seen pork chop and vegetarian fried rice as well. This dish takes about half an hour to make and is a good alternative to eat at home when you're sick of noodles which is usually the case for me.