Home-made fried rice [Cooking]
2007 Jan 16
Imake it all the time, but I like to use a few West Eurasian ingredients when I do. For example, I like to use spicy chorizo dried sausage instead of the sweeter Chinese version. I also love to throw in some fresh coriander for a Latin American twist, and my upmost favorite variation, the Canadian Double Smoked Maple Bacon I get from my local butcher. It really gives it a kick in flavour.
2007 Jan 16
TJ, which is your butcher? That Canadian Double Smoked Maple Bacon sounds like something that needs trying! :-)
I'm also not a big fan of the Chinese sausage (lop cheung) and usually avoid sticky rice at dim sum because of it, so I like your idea of using chorizo instead. Next time I don't have any BBQ pork (Ashley's original suggestion) on hand I'll try it with some chouriço.
Ashley, I have to admit I've never heard a restaurant patron demand a bowl of Fu King rice! ;-)
I'm also not a big fan of the Chinese sausage (lop cheung) and usually avoid sticky rice at dim sum because of it, so I like your idea of using chorizo instead. Next time I don't have any BBQ pork (Ashley's original suggestion) on hand I'll try it with some chouriço.
Ashley, I have to admit I've never heard a restaurant patron demand a bowl of Fu King rice! ;-)
2007 Jan 16
he's actually a friend of my father's. He's out in Toronto. He has a little butchery, and when he can, he sends us his famous bacon in cryopack via mail. I freeze most of it, and resuse it later. Sadly, I only get a couple of shipments a year. I will try to find out where you can get some. I know Loblaws has Maple Bacon. Not sure if it's double smoked... If you want extra maple flavour and smoke, you can actually marinate the bacon in a mix of male syrup, water, salt and a touch of mesquite extract. And thanks for the chorizo comment :)
Ashley
I normally cook fried rice for lunch every Saturday for the family since it is a very easy home dish. What you need is leftover rice from the fridge with eggs (precooked for 90% done), green peas (frozen), leftover Char Siu, or other leftover ingredients.
According to Wikipedia, "there are dozens of varieties of fried rice, each with their own specific list of ingredients. In Asia, the more famous varieties include Yangchow (Yangzhou) and Fujian fried rice." (Just a side joke, some of the Chinese restaurants' menu has it called Fu King fried rice instead of Fujian fried rice. It is funny to hear yourself order this dish loud.)