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Heartwings Love Notes 1025 - Tasha's Fried Rice

Heartwings says, "Home made is the tastiest if the cook is good."

Restaurant food is growing increasingly expensive. I don't blame the restaurants, however, because whenever I go to the supermarket, I spend more than I am expecting to, no matter how hard I try to be thrifty. Being sure to have good food on hand has always been important to me. I'd rather spend more money on that and save it in other ways. Our diet is primarily built around fish, vegetables, fruit, and eggs. We seldom eat meat, usually hamburg or occasionally beef hot dogs. I try to keep a low carb diet for my health and use only small amounts of sugar.

Cooking is something I have always enjoyed so one of the things I do is to work on specific recipes over time to see how I can improve them. After many years of cooking, I seldom use recipes from cookbooks, though I enjoy reading recipes and trying new ones when I find them of interest. It's also fun to try recipes my daughters discover or evolve, as well as send them ones I have developed. I have worked on my fried rice recipe for many years on and off.

About fried rice, the first thing I learned is that you cannot make a good fried rice with freshly cooked rice. It must be cooked ahead and then stored in the fridge to cool before you use it. There are several ingredients listed you might not have on your shelves. Fish sauce can be purchased from Asian markets or that section of your supermarket. Sesame oil makes a real difference to the taste, and I use coconut aminos instead of soy sauce because it is milder. Trader Joe's carries both, or look on the internet. Once you are ready to make it, here's how.

For 2 people, or double for 4 or to have tasty leftovers: Scramble up an egg without adding any liquid and cook it in a tablespoon of oil. When firm, set aside. sauté in light oil 1/3 cup chopped onion, 1/3 chopped red pepper, and 2 or 3 chopped cloves garlic until soft. Add 1 Tbs fish sauce, fish sauce, 3 Tbs coconut aminos or soy sauce, 2 Tbs sesame oil. Add 1/2 cup frozen peas. Add up to half a pound of shrimp, thawed, peeled, and cut up into 2 or 3 chunks each. Sauté until shrimp turns pink. Add up to 3 cups cooked rice and sauté, adding more sesame oil if needed. Shred up eggs and add once the rice is cooked in. Stir and sauté a little longer. Serve with additional soy or coconut amino sauce. Do follow the order, it works well.

May you enjoy both the fixing and the eating of your meals.
 

I love to hear from readers and would be honored if you would comment and let me know any suggestions or thoughts. If a friend sent you this, you can sign up at my web site, www.heartwingslovenotes.com, where more love notes can be found in the archives.

Blessings and Best Regards,
Tasha Halpert
 

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