Fried Rice

Fried rice is one of the few Asian foods my husband will eat. Coming from a Thai culinary heritage, this is tough for me. But at least he's willing to pick SOMEthing he likes from Asian cuisine. Of course, there is no other fried rice that will do except my own. He can't stand fried rice from a restaurant. So here's my version, changed and adapted over the years from my mom's original recipe:



Fried Rice

Meat (ground beef, chicken, pork, kangaroo, whatever you like)
Onion, Carrots, Celery (diced)
Frozen peas
Garlic
Eggs
Cooked rice
Soy sauce
Tomatoes (diced)

In a large skillet or wok, cook veggies (except peas and tomatoes) in a bit of oil for a few minutes til almost softened, but still firm. Push veggies to the sides of the skillet, then brown meat in the center. (Look at you, you're stir frying!)



In a separate bowl, whisk eggs and a couple splashes of soy sauce together until smooth. The number of eggs you use greatly depends on how much egg you like in your fried rice and how much you're making. For example, my mom's original recipe calls for two of the white ovoids. With the way my husband likes his fried rice, I am now up to using seven eggs for one batch.

Push the meat and veggies up to the sides of the skillet. Pour in the egg mixture in the center and stir constantly until it begins to firm and form like scrambled eggs. It's fine at this point if some of the meat and veggies from the edges decide they're destined for an omelet. Just try to keep the eggs in the center of the pan.



Once the eggs are almost set (they will finish cooking as you finish stirring), go ahead and mix it all together, then add the rice by cupfuls until you have an even ratio of rice to vegetables/meat. Add peas.

Pour on the soy sauce and keep stirring it up. Taste as you go until you get it to the saltiness you prefer. Toss in diced tomatoes at the very end.

Fried rice goes with many different things, as well as stands up just fine on it's own thank-you-very-much, served along with some cool, sliced cucumbers. YUM.

Cheesy Garlic Bread

I have to admit that the frozen garlic bread you can get at the store is absolutely mouth-watering. But as with most things, sometimes it's tastier (and cheaper) to make your own. Good garlic bread doesn't take a whole lot really. I bet you have what you need right this very second.



Cheesy Garlic Bread

Sliced bread or rolls (club rolls shown)
Butter or margarine
Shredded mozzerella or another good, melty cheese
Garlic salt

Split rolls in half lengthwise if necessary. (You can even use sliced sandwich bread if that's all you've got, but I would suggest using the toaster oven to avoid any nasty bread burns.) Spread one side with butter, then shake on some garlic salt.

SIDE TIP: Make your own garlic salt by combining a 2-to-3 ratio of table salt and garlic powder.

Place bread on a baking sheet and sprinkle with cheese. Bake at 400 degrees for 8-12 minutes, depending on the thickness of your bread. You're going for a nice brown on the cheese.

This side dish goes great with any Italian meals, especially tomato-based ones that require the sopping of plates with bread.

Coming up next is a recipe that would be perfect for Cheesy Garlic Bread: Chicken Cattiatore