In My Kitchen

This Tuesday I finish my Chinese New Year post with my Hubby doing the cooking !

My husband family has been in the restaurant business for may years ( Mayflower Restaurant * Toledo,Ohio )- and learned to cook in the kitchen there . So Today it’s all him:

Trip to Asian Market :

Our first stop before planning a big meal .

Dumplings & More :

I must confess we buy them frozen – but my in laws make them bye hand. But need a recipe https://thenovicechefblog.com/chinese-dumplings-potstickers

Buying & Seasoning a New Wok: https://lisaseverydaylife.com/2017/03/23/wok-or-not-to-wok

Tom Fried Rice :

Great way to use the leftovers in the refrigerator :

Recipe:

• 4 tbsp neutral oil ( peanut or Canola )
• 1 cup chopped carrots
• 1 cup frozen peas thawed ( you can substitute frozen vegetables mix)
• 1/2 cup sliced scallions
• 4 tbsp low-sodium soy sauce or tamari
• 4 cups cooked leftover rice preferably a day old
• 1 cup cooked shrimp, crawfish or left over chicken or pork julienne
• 3 eggs ( or not)
• salt

• Whisk the eggs in a bowl with a tablespoon of water and a pinch of salt (or 1 tsp of soy sauce), until blended.
• Heat one tablespoon of oil in a large nonstick skillet set over medium heat, and add the beaten eggs. Let the eggs cook for a couple minutes, not moving the egg around the pan, but just letting it sit until it sets into an omelet.
• Remove the egg to a cutting board, and chop into big pieces.
• Add two tablespoons of oil to the skillet over medium high heat, and add the carrots, peas, and scallions.
• Add 1 tbsp of soy sauce, and cook for about 5 minutes, until the carrots soften slightly.
• Add the leftover rice, and toss around for 1 minute, trying to break up any clumps of rice.
• Add 2 tbsp of soy sauce and the remaining tablespoon of oil, frying and tossing the rice for 3-4 minutes.
• Add the meat , egg, and remaining tablespoon of soy sauce, and toss for 2 more minutes, until the rice looks evenly brown

Kitchen Tips;

What type of rice is used for fried rice?Type of rice – Medium to long grain rice works best. I almost always use Jasmine rice which produces fluffy, sturdy grains that don’t clump or fall apart when fried. Short grain rice like sweet/sushi rice or glutinous rice, tends to be softer and stick together. Cook the night before or early morning and let dry out.

This Cooks fast – so have everything pre cut and ready to go before starting. Try to keep sizes consent to cook even.