March 4, 2007

Getting demoted from upper-middle-class housewife to starving student has forced me to seriously reconsider my grocery budget. Looks like it's out with the leftover-phobia regime largely influenced by my ex-husband and in with the my-family-lived-through-the-depression regime largely influenced by my mother. Carol and Louise invited me to use up whatever I could find in the fridge, and after a quick inventory, I had the following for dinner:

Perhaps the Best Fried Rice I've Ever Had

2 C. Rice, cooked, at least a day old
1/4 C. Back Bacon, small dice
1/4 C. Onion, small dice
2 Cloves Garlic, minced
1/4 C. Peas, frozen
2 Eggs, thoroughly beaten
1 Tbsp. Sugar
2 Tsp. Peanut Oil
1 Tbsp. Shoyu (Soy Sauce - use the low-sodium kind. Or just dilute your regular kind with water. That's what they do to make the low-sodium kind anyway)
2 Tsp. Sesame Oil (Yes, you do need both. No, you can't just use this. You don't cook with sesame oil, very expensive, low smoking point, etc., etc.)
2 Tbsp. Hoisin Sauce

Heat a skillet or wok over medium-low heat. Add the peanut oil and tilt the pan to coat. Add the sugar to the eggs and beat to thoroughly blend. Add the eggs to the pan and tilt to evenly coat. As the eggs start to cook, lift the eggs around the edges and tilt the pan to allow any un-cooked egg to run underneath the cooked egg. When the eggs are almost done, lift at one edge and roll the eggs into a very small, tight omelet. Remove from the pan. Add the bacon, and cook until almost completely rendered. Add the onion and the peas, and cook until the onion is translucent and the peas are heated through, about 5-10 minutes. Add the garlic, cook for one minute. Add the rice, making sure to break up any clumps. Add the shoyu, sesame oil, and hoisin sauce. Stir to blend. Slice the omelet in half length-wise, and dice. Add the diced egg to the pan, and toss. Leave on the heat until the egg is reheated through.

It is delicious and good.