Wednesday, September 29, 2010

Leftover rice? No sweat!

Scene 1: I have a splitting headache, it is the middle of the week, my son continuously plays his recorder and I have to keep up with the "good job!" so as to encourage him, even though the sound is in fact piercing through my ear drums and hitting my already aching head thus making it ache even more..........and amidst all this, the brain is thinking: What the heck should I cook?? And then I make a smart move and pop in a couple ibuprofen capsules followed by some ginger tea. The headache soon goes away but the brain is still thinking: What the heck should I cook?

Scene 2: I open the refrigerator with the hope of finding some leftovers that can be eaten tonight. But all I find is a bowl of leftover lentils and a rice cooker pretty full of well, plain rice. I immediately disregard the lentils as boring and that leaves me with all that plain white rice.

Scene 3: The brain comes up with a solution soon enough: Leftover rice+veggies+shrimp+soy sauce= AWESOME shrimp & veggie fried rice!! 

That is definitely a simple yet brilliant solution. And so here is how I usually make fried rice. There can be several variations to this- you know, if you are pure vegetarian, just stick to veggies. If you are a "vegetarian- but-I-eat-sea food," then throw in the shrimp. If you are vegetarian but also eat eggs, then throw in some scrambled get the idea.......oh and brown rice works great too.


Cooked plain rice, Assortment of vegetables (I typically use garlic, ginger, green onions, carrots, bell pepper, peas, bok choy, sometimes cabbage, broccoli......anything I feel like, really), soy sauce, veggie bouillon for extra flavor (optional), shrimp, black pepper and extra salt if needed (typically you don't because the soy sauce makes up for all the required salt) and don't forget some oil for cooking!

  1. I put in a little bit of oil into a pot/pan and then throw in the veggies and quickly stir fry it all. I then add a cube of veggie bouillon followed by shrimp and then soy sauce. I stir again. (If using cooked shrimp, no sweat. If using raw shrimp, make sure you cook it- you know, it should turn pink and sort of curl up). 
  2. I then add the cooked rice into this pot with all that veggie & shrimp goodness. Followed by another dash of soy sauce and then mix everything up. I finally add some freshly ground pepper.
  3. Sometimes I scramble a couple eggs and then add it to the fried rice before serving. I always keep some ketchup & some chilli sauce on the side if anybody wants.

 Yummy fried rice! Did you notice that I did not use a single tomato here?!

Scene 4: We are all sitting at the table thoroughly enjoying the yummy shrimp & veggie fried rice. My son has put his recorder away. My headache has long gone. Our tummies are happy. The day has ended on a good note!

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