Friday, January 14, 2011

Friday lunch in the hood ~

Lunch on a Friday
Now what to do with that little bottle of toasted sesame oil?  It doesn't keep long in the fridge, I use only a few drops when I open a new bottle.  Oh, but what a luscious, earthy, smokey scent.  It's lovely.  It's worth the price if only used once and tossed.  I'll try not to toss it.  I might impose a Toasted Sesame Oil Tuesday on myself to use it.

This was easy-peasy, using leftovers from the night before.  If I want to make fried rice, I plan it a day ahead.  I heard long ago that to make good fluffy fried rice, the cooked rice needs to dry out a little.  Making it fresh and using it right away will usually result in a sticky fried rice.  Not that sticky rice isn't good.  :)   This was just a quickie put together dinner - I prefer scallions, though didn't have any that day.  I would have liked peanuts, though I didn't have any.  I usually add egg, but (shock and horrors!) I didn't have one spare egg.   A pattern.  I was happy with what I had.  :)   I learned that I prefer my fried rice sans egg.

5 c. cooked rice
3 - 5 T. neutral oil
2 T. peeled, minced ginger
1 medium yellow onion
1/2 - 1 tsp. toasted sesame oil
1 - 1 1/2 c. cooked diced chicken 
Leftover broccoli, diced
A few dashes coconut aminos (or tamari sauce)
Cilantro, chopped
Kosher salt and freshly ground pepper
  • Heat a large saute pan or wok on medium.  Add oil when hot.  
  • Add onions, some kosher salt and saute to some color.
  • Add minced ginger, saute a minute with the rice.
  • Add a few dashes of the coconut aminos, and the diced chicken.  Warm through.
  • Add a few dashes of the toasted sesame oil, mix, then add the rice and broccoli.  Warm through.
  • Add the cilantro, more toasted sesame oil, (but only a dash or two at a time, it goes a long way in seasoning), more coconut aminos if desired, salt and pepper if needed.

1 comment:

  1. That looks so delicious. Love the photo you took.