Wednesday, August 10, 2011

Around The World

For those who are lucky enough to have many stamps on their passport, I salute you! Traveling around the world and seeing all the wonderful places, meeting new people and experiencing exotic cuisines is something I hope to do one day, but for now, I don't even own a passport! It's okay, don't be sad for me. I can be transported anywhere I desire to be, all within the 4 walls of my kitchen and w/ skillet and spatula in tow. That's right, I use food to take me to the places of my wildest dreams. Rather it be take me "home" to my parents, or to some far away land, I can travel 7 days a week if I want. Or more so, if I have the energy! I love to have complete dinners dedicated to one are of the world--Mexico, Italy, China, Germany, etc. However, one thing I had never tried my hand at was making fried rice at home, until now. Alex loves pot stickers and he asked to have them for supper one night, and I figured what better side dish to go with! Now I will fully admit, I take help from the store and buy them in the frozen section (Tae Pei makes some really good ones), but I like to serve something homemade to make up for it! I found this super easy basic recipe and love the fact I can add to it if I have more time or keep it simple b/c it's yummy just the way it is. No need for a suitcase, no need to pack, you can take a trip in the comfort of your own kitchen!


Fried Rice Adapted from Food.com

4 c. cold cooked brown rice (I did this in the morning and kept in fridge all day)
2 green onions, chopped
1 tsp salt
Pepper to taste
4 TBS vegetable oil
3 TBS soy sauce
2 large eggs

Lightly beat the eggs w/ salt and pepper. Heat an electric skillet to 350. Add 2 TBS oil. When oil is hot, add eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out skillet. Add remaining 2 TBS oil. Add rice. Stir-fry for a few minutes, using a wooden spoon to break it apart. Stir in soy sauce, green onions and eggs. Cook until heated through.



Shared on This Chick Cooks Aug. 10, 2011
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Shared on Everyday Sisters Oct. 23, 2011


Featured on Everyday Sisters Oct. 30, 2011
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8 comments:

  1. I agree with you completely that this is so easy to make and makes a really tasty accompaniment. I also love the fact that you try to have complete meals inspired by different countries.

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  2. I never did understand the people who chose white rice when this is available. Wonderful post!

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  3. Krista, Good call to get the brown rice goin' ahead of time and holding it in the fridge until making it into fried rice. I'll never forget the first time I made brown rice to find out it's quite a bit longer to cook than white. Your dish makes me feel like I'm dining in an asian restaurant!

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  4. I use fried rice as a way to get rid of small amounts of leftovers. I chop up that left over chicken tender or chicken breast or pork chop into small bits, add those mixed veggies left over (or some frozen in a bag work too). A good way to add protein and veggies to a yummy dish and strech the budget a bit further. Love fried rice!

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  5. Krista, thank you so much for taking the time to link up to "Made it on Monday". Your Fried rice sound great!

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  6. This is my favorite fried rice recipe - I LOVE food.com :)

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  7. I love the idea of using food to travel around the world. Thanks for linking to Fat Camp Friday, see you next week!

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  8. We just love fried rice and your recipe looks great! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday!
    See you soon,
    Miz Helen

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