Failed Experiment #3
Monday, 26 October 2009 22:09![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
melayneseahawkMom and I were seriously bored last night, and we had piles of leftover rice in the fridge and not much else, so we experimented with the fried rice recipe again. This is the ingredient list and process:
2 tbsp peanut oil
3 cups cold cooked rice
8 oz can chunked pineapple, drained
8 oz can water chestnuts, drained
8 oz can bamboo shoots, drained
2/3 cup edamame, shelled
2 eggs, beaten
2 tsp sesame oil
1/8 tsp ground pepper
1 cup cashews, broken into pieces
Heat peanut oil until almost smoking. Put in rice and stir fry until coated. Add canned items and edamame and stir fry for 5 minutes. Add eggs, mix until coated, and fry until egg is firm and yellow (at least 3 minutes). Add sesame oil and ground pepper and continue to fry until vegetables are warmed through and soft, an additional 3-4 minutes. Add cashews, fry for additional 30 seconds, and then remove from heat. Serve hot, topped with scallions.
It still needs work. The process is correct, but the above recipe doesn't really taste like much of anything. :( One of the recipes I was using as a guideline suggests ham, so we're going to give that a try next time.
If you give this a try and come up with a better version, let me know!
2 tbsp peanut oil
3 cups cold cooked rice
8 oz can chunked pineapple, drained
8 oz can water chestnuts, drained
8 oz can bamboo shoots, drained
2/3 cup edamame, shelled
2 eggs, beaten
2 tsp sesame oil
1/8 tsp ground pepper
1 cup cashews, broken into pieces
Heat peanut oil until almost smoking. Put in rice and stir fry until coated. Add canned items and edamame and stir fry for 5 minutes. Add eggs, mix until coated, and fry until egg is firm and yellow (at least 3 minutes). Add sesame oil and ground pepper and continue to fry until vegetables are warmed through and soft, an additional 3-4 minutes. Add cashews, fry for additional 30 seconds, and then remove from heat. Serve hot, topped with scallions.
It still needs work. The process is correct, but the above recipe doesn't really taste like much of anything. :( One of the recipes I was using as a guideline suggests ham, so we're going to give that a try next time.
If you give this a try and come up with a better version, let me know!
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