It's my first blog award so I'm pretty psyched. Here's the way it works:
- Link back to the person who gave it to you and thank them. Thanks Mireia!
- Post the award to your blog. Yep, there it is!
- Give the award to 5 bloggers with less than 200 followers that you appreciate and value (It’s a great way to get to word out there about other blogs!!) Oh my, this was tough.
- Leave a comment on the 5 blogs to let them know that they have received this award. I'll take care of that in a minute.
- Jessica of My Baking Heart
- Nancy of FitMamaEats
- Cher of The not so exciting adventures of a dabbler...
- Christy of Confessions of a Culinary Diva
- The Baker in Disguise
I loved the udon noodles with almond sauce that I adapted from Nancy's recipe so much that I decided to adapt her fried couscous recipe back into fried rice. Sadly, it didn't turn out as great as the noodles: the rice didn't get at all crispy and it was a bit on the bland side. I'd venture to guess that this is my fault, as most of my kitchen fails are.
- The rice still had too much moisture from the cooking process.
- There was just too much mass in the wok to heat everything enough to dry out the rice.
- My flavorings to component ratio was way off. (Translation: too many vegetables for the amount of garlic, scallions, etc.)
Next I made an adaptation of Ree Drummond's Pineapple Fried Rice. Similar instructions, similar textural result, although I made the rice hours before the full dish. I think the issue with this was that I added too much liquid.
As a third attempt I cooked up some rice with about 1/4 less water than the instructions called for (so a 4:7 rice to water ratio instead of a straight 1:2), scrambled up a couple of eggs in some garlic canola oil, and tossed in some frozen vegetables and leftover hoisin-miso tilapia and threw it all in a hot wok with some sesame oil and soy sauce. Seriously delicious. Funny how the time I wasn't trying "too hard" was when it came out the best.
|Not the prettiest presentation, but it was my lunch last week.|
I'm a big fan of using leftover fish in fried rice because I have vague memories of my dad doing it when I was a kid.
Things I learned from this project:
- Wet rice will not crisp up in a wok--it needs to be dry to begin with.
- You can put almost anything into fried rice and it will taste AWESOME.