Saturday, October 4, 2008

Fried rice

Mabel wanted me to take a picture of some fried rice I made last week. Since we don't have a microwave, this is one of our ways of dealing with cold, leftover rice.

I pretty much just put in any vegetables that I can into it. But I especially like putting in corn for sweetness, bean sprouts for texture, sauteed onions for onion-ness, and carrots because I just always put in carrots. Scallions are always nice on top if we have them. This is great for leftover meat. I put in some leftover lamb this time. And I put in an egg just for fun.


Momneedsanap said...

Nice knife work on the green onions: they're all the same width.

What makes your fried rice red-color? Is it red because you're making them Korean style?

David said...

Hey, thanks for the compliment!

I forgot to mention that I add soy sauce and then sesame oil at the very end. I love sesame oil. I've been using Chinese dark soy sauce lately because Mabel bought some to eat with dumplings, so that's what gives it the reddish color.

I think you're asking if I made bokum bap, right? My grandmother used to make that for me all the time, complete with the sheet of egg on top. She mixed in ketchup so the rice was red. It's one of the only things that I like with ketchup. I've never consciously tried to make it, but maybe I'll give it a try.