HOWARD'S FAMOUS FRIED RICE RECIPE
Source of Recipe
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Recipe Introduction
A wonderful recipe (if I do say so myself). Good luck!
Howard Daughters
(the Howard of Howard's Famous Fried Rice)
http://funny2.com
List of Ingredients
1.5 cups rice (I use BASTMATI or JASMINE rice, but you can use
anything but Minute Rice)
2 cups H20 (that's water to you and me)
4 eggs (2 eggs only whites, 2 eggs with the yolks - chicken eggs,
please)
green onion/white onion/celery/bell pepper/broccoli/frozen peas/any
crisp vegetable, diced to the size of...well, dice
1 ounce dark sesame oil (Trader Joe's has this $1.99 a bottle - pick
up some Chuck while you're there)
2 ounces canola oil (any kind except Pennzoil works fine - I just
like Canola oil for its heart-healthy tendencies)
sale (Seasoned Salt is fine)
Recipe
Early in the day (or the day before): Cook rice. I use 1.5 cups of
rice to 2 cups water in a rice cooker. LET THE RICE COOL to room
temperature, or put it in the refrigerator if you cook the rice the
day before. I think this step is important because it allows me to
relax and watch the Simpsons on TV before I resume cooking. If
asked "why aren't you cooking dinner", you can always answer "I'm
doing what the recipe says to do".
When the rice is cool, here's what you do:
Mix the eggs (2 full eggs, 2 egg whites) and an ounce of the canola
oil and the ounce of dark sesame oil, scramble them up like a crazy
person. The key ingredient in this whole thing is the dark sesame
oil, so don't forget that.
Pour the other ounce of canola oil in the bottom of a wok. Get that
sucker hot! I suggest cooking this while you have clothes on. If
you cook this naked, you run the risk of serious injury as the hot
oil in the wok will spit at you when you do the next step.
Is the oil hot? Add the egg mixture to the wok. Now do you see why
you should wear clothes while cooking this? Scramble this up, don't
let it form a big flapjack in the pan. Get this looking like oily
scrambled eggs. Because, amazingly enough, that's what it is, so far.
Add the meat (make sure it's already cooked - that's why I suggest
leftovers - or if not, cook it in the wok before you add the eggs).
The meat should be diced as well, about the size of the hole in a
CD. You don't have to make it spherical or cylindrical, that was
just an example. Making dodecahedrons is OK too.
Scramble the meat, eggs and oil up good! When the eggs get burned
beyond recognition, throw the whole thing away and start again.
This time, BEFORE the eggs get burned (but after they're starting to
brown), add the rice a little at a time, making sure to break up the
clumps as you go. When you've added all the rice, add the
vegetables - you add them last so they will remain crisp. You want
crisp, no? Frozen peas are wonderful in this stuff. Even if you
don't like peas, you owe it to yourself to try it. If you try the
frozen peas and don't like them in the fried rice, don't whine at me
though, I like 'em, and I'm the one with this recipe on-line, not you.
Mix and evenly heat all that stuff in the wok. Keep the heat on
medium, and constantly stir. If you don't, you'll form a thermal
rice barrier on the bottom of the wok which will prevent their little
rice buddies up top from cooking. Add some salt, add some more salt
(I like Lawry's Seasoned Salt) and taste it as you go. Add some more
salt. Taste it again. Repeat. Add pepper if you wish, but I find
the dark sesame oil gets it spicy enough.
Spoon out into a bowl (eat right out of the wok if you're born in the
South), otherwise, spoon onto a nice Wedgwood dinner plate, pour
yourself some $2 Chuck wine (Chardonnay goes best with this) and
enjoy in front of the television 'cause the 8 pm Simpsons has just
started.
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