Today, Philadelphia smells amazing.
I hope that shocked you into reading yet another post. I’m not joking about the smell. I’ve decided the first day of spring is my new favorite day of the year. Everyone can have my birthday, Christmas, and Thanksgiving, well maybe not Thanksgiving. . . but the first day of spring is MY kind of holiday.
In honor of spring, I’m shaking the dust off of recipes I haven’t written down before I go on vacation and forget everything. I’m cleaning out the fridge, so excuse me as I clog your RSS feed for a couple days. I could stagger these posts, but I have good reason to publish this immediately.
Today, I woke up and was just done with being inside. After hitting the farmer’s market early, Ed and I wandered around the entire city, meeting up with a couple friends and moseying on home. I came home exhausted, flopped on my bed, and debated dinner for the zillionth time (I’m thinking Quinoa burgers) when I got a quick call from Linzy. I made this rice on Tuesday and it was a hit at a dinner party I attended. Linzy was already craving more!
Speaking of eating with friends. . .
MARCH 2009: NOODLE PARTY
A couple noodlemaniac twitter friends, Steph at momofukufor2.com (@momofukufor2) and Shao at friedwontons4u.com (@friedwontons4u) are organizing a little virtual shindig, specifically geared to NOODLES! We’re each going to be taking some Korean sweet potato noodles (dangmyeong), making a dish and posting them! You can participate too! Check this little invite Steph wrote up:
Who: Everyone!
What: We’re all making noodle dishes using dangmyeong, Korean sweet potato glass noodles.
When: Noodle Party posts are going up on March 29th.
Where: Your blog, our blogs. Your twitter, whatever you got.
Why: So we can all dance the noodle dance together! People who join the party will get a Noodle Party badge for their site and of course, as always, everlasting fame!
How: Just give one of us a shout on our blog contact forms, leave a comment, or hit us up on Twitter! I’m @bigscarykitchen!
Now on to the recipe!
Hints about fried rice:
1. Always start with cold rice. If you are in a time crunch, put freshly cooked rice in a big bowl, stir around to let the heat escape then stick it in the fridge. Prepare the other ingredients and toss the rice a little to cool it.
2. Cook the ingredients separately and make sure everything is ready before you start cooking. This cooks up fast. Use high heat. Make sure the pan is heat. Don’t be tempted to constantly move the rice around though. If you don’t have much room in the pan, cook in groups.
Pineapple Fried Rice
serves six | prep time is about 10 minutes and ten minutes of cooking time
Four cups of long-grain rice
2 cloves of garlic, minced
1 small onion, chopped
A cup (or more if you like) of pineapple, sliced into small pieces
1 T of fish sauce
1 teaspoon of soy sauce (or more to taste)
1/2 T of pineapple juice
2 T of oil
ground pepper to taste
Heat up wok or frying pan and add cooking oil (remember high heat is important). Add garlic and onion and cook until fragrant, about one minute. Add rice, pineapple pieces, pineapple juice, and stir to distribute evenly. Add fish sauce and dark soy sauce to blend well with rice. Stir-fry for another minute or so, add pepper to taste and serve.
Quick question, which seems like a stupid question, but by “always start with cold rice”, do you mean cooked, cold rice? I’ve never made fried rice, but I’m thinking of giving this a go for dinner tonight.
It’s not a stupid question! It should be cold, cooked rice.