Saturday, November 15, 2014

Kitchen Intuition: Fried rice

Most of the time when I sit down to write this column, I just share what I’ve been cooking in my own kitchen lately. This week is no exception, and I’m also starting to notice a pattern, because this is yet another dish that’s cheap, easy and quick—and can also be a good way to clean out the refrigerator. In fact, fried rice comes out so much better if your rice is not fresh.
First, get all your ingredients ready to go. As Edward Lee in "Smoke and Pickles," advises, "To make fried rice the right way, be sure to get your skillet or wok screaming-hot, and work furiously through the recipe." You won’t have time to chop anything or dig around in the refrigerator once you’ve started, so lay it all out on the counter next to the stove before you turn it on. Here’s what you’ll need:

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