Wednesday, January 6, 2010

black magic.

can't believe i haven't posted this video yet. this song is amazing.


while i'm at it, let me share a recipe. this is what i made for dinner tonight. i am having horrible jaw problems lately and i can't chew. so, i thought fried rice would be good. all day i've had to swallow chunks of food that aren't chewed all the way. let me tell you, it leaves you with a tummy ache. it sucks.

found this recipe from eat me delicious.

Fried Rice with Scallions, Edamame and Tofu
The Food You Crave

Ashley note: Make sure you have all your ingredients prepared before you start as things will go quickly! Also, it's much better to use day old rice for fried rice because fresh rice will be too sticky/wet. You can easily make this vegan by omitting the eggs and adding extra tofu.

"my note": i never steam my rice a day ahead. i just don't plan ahead that way. it still works okay with fresh rice. just let it sit in the cooker for 5 min after it's done, then open it up and let it sit a few more minutes before putting it in the wok. also i use carrots instead of bell peppers, and i put them in the wok at the beginning so they can cook a bit. if you are like me and don't happen to have fresh ginger sitting around, you can use 1/8 tsp of ground ginger in this recipe.

1 tbsp plus 1 tsp canola oil
2 large cloves garlic, minced (about 2 tsp)
4 scallions (white and green parts), thinly sliced
1 tbsp peeled and minced fresh ginger
4 cups cooked brown rice
3/4 cup seeded and finely diced red bell pepper
3/4 cup frozen shelled edamame, cooked according to package directions and drained
1/2 cup fresh or frozen (thawed) corn kernels
6 ounces firm tofu, cut into 1/4 inch cubes
2 large eggs, beaten
3 tbsp low-sodium soy sauce

Heat 1 tablespoon of the oil in a wok or large skillet over high heat until very hot but not smoking. Add the garlic, scallions, and ginger and cook, stirring, until softened and aromatic, 1 to 2 minutes. Add the rice, red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 5 minutes.

make a 3 inch well in the center of the rice mixture. Add the remaining 1 teaspoon oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add the soy sauce and incorporate thoroughly. Serve hot.

No comments:

Post a Comment