Monday, January 3, 2011

A case of the leftovers

It was a cold wintry January evening, and my brother and I were too warm to leave the apartment to pick up dinner. (Why didn't we think of delivery??) Well, good thing we had a lot of leftovers in the fridge, so I was able to put together a very substantial meal.

One the menu:
Osso bucco
Fried rice

I'm going to walk you through the fried rice, because the other two I didn't actually make. The osso bucco (very delicious/tender/fatty veal shank/bone marrow) was made from my good friend's father for a new years pot luck, and the dukbokki (Korean rice cake) was leftover from Shilla in Korean Town.

How to make (super basic) fried rice
You will need:
at least 2 cups of leftover cooked rice (leftover is key because no one enjoys a soggy fried rice)
garlic, scallions, shallots
2 eggs
Soy sauce, sesame oil, black pepper

I happened to have leftover glutinous rice, so I threw that in with the white rice. That itself contains a bit of Chinese sausage, so additional flavor.

First, finely chop the garlic, scallion, and shallots and sautee them with vegetable oil (you can use butter for extra fragrance/fat) until golden/brown on high heat. Then add all the rice. make sure to stirfry it evenly to spread the oil and to prevent the rice from sticking to the wok.

When the rice seems unclumped and individual, put in a dash of soy sauce, sesame oil, and pepper for flavoring. After that is well blended in, pour the egg over and fold into the rice. Once it looks about half cooked, turn off the fire and continue mixing the rice and the egg. This is so the egg is about 75% cooked and is neither runny or too solid.

How does it look?

Not too shabby for leftovers!

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