Even when my cupboards are next to bare, I can cobble this dish together. A good one to throw together on the weekend - the leftovers microwave up great for lunch on Monday.
Pantry Fried Rice
10 strips of turkey bacon (lasts in the freezer forever; defrosted, it cooks in 1 minute in the microwave)
½ cup frozen corn (Trader Joe's sweet corn, if you can get it)
2 cups of cooked rice, hot or cold
a splash of soy sauce
4 eggs
oil
Cook the turkey bacon and give it a rough chop. In a fine-mesh strainer or colander, run the corn under some hot tap water and leave it aside to drain. Crack and beat the eggs. Have everything prepped and ready, because this dish cooks up in about three minutes once the oil hits the pan.
Heat a wok or a big sauté pan. When it's nice and hot, in quick succession, pour in a generous puddle of oil, pour in the beaten eggs and immediately dump in the rice as well. Stir / toss vigorously with a spatula, breaking up any large clumps of rice. Ideally, you want to coat the grains of rice with egg. What you do NOT want is large chunks of unincorporated scrambled eggs.
Fling in the turkey bacon and corn. Splash in a little soy sauce. Keep stirring / tossing. If you started with hot rice, you're pretty much done. If you started with cold rice, you'll want to give it another minute. Voilà!
Variations: If you happen to have scallions or shallots or parsley in your fridge, the first two can be flash-fried in the oil before the eggs go in and the parsley can be a garnish at the end. Instead of turkey bacon, use any salty meat - sausage, ripped-up prosciutto, ham, even smoked salmon can work. Leftover veggies from the night before? Throw those in too. Anything goes.
No comments:
Post a Comment