i had an extra eggplant lying around so i looked for inspiration online and found this list: 17 Delicious Eggplant Recipes That Everyone Will Love on Serious Eats. the one that called out to me today was this spicy one with shrimp. Continue reading

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recipe: yang zhou fried rice

yang zhou fried ricewhen i was prepping a little cooking project for k’s country study, i did some research about the history of fried rice. eggs are a big part of the recipe. the measure of “wealth” could be determined in the amount of eggs in the fried rice dish as the color yellow is symbolic of gold. k is allergic to eggs so i did not add it in her class project but i thought it would be fun to try the recipe with eggs as well!

there are also variety on how egg is included in the rice. one way is by cooking the egg first and then adding it to the rice along with all of the other fried rice ingredients. but recently i watched a Taiwanese drama and one scene has a chef making fried rice by pouring the beaten egg into the rice after all the other ingredients were already mixed together. therefore you cook the egg with the fried rice – not before.

cooking the egg into the rice mixture gives it an extra egg flavor.

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recipe: m’s non-American fried rice

the first time i heard of “American” vs “non-American” fried rice was at a restaurant in chinatown near a previous workplace. when i placed the order, the person asked if i wanted American flavor vs. non-American flavor. i never thought of it that way but i have tried to make fried rice on my own and it always amused me that it never tasted the same way as chinese take-out places.

m loves fried rice and while prepping our meal for the night, m decided to make some. to make sure k can have some we picked only ingredients that she can eat. m doesn’t add salt or pepper so add to your own taste!

non-American fried rice

ingredients

  • 5 cups day-old cooked brown rice
  • 2 cups broccoli, chopped into bite-sized florets
  • 1 cup organic sweet bell pepper, chopped into bites
  • ½ lb organic firm tofu, cut into ½ inch cubes
  • 1 cup shiitake mushrooms, chopped into bites
  • 1 Tbsp oil
  • water, as needed
  • salt and pepper, to taste

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