Friday, June 9, 2017
Cooking: Fried Rice
Recently we subscribed to Blue Apron because I wanted a break from cooking and for my husband to slave in the kitchen once in a while and because we needed a change to our usual meal rotations. Above are the Thai Lettuce Steak Cups with Spicy Green Beans and Sushi Rice along with a cucumber and cherry tomato pickled salad. It was delicious! We also had leftovers, which I decided to turn into a breakfast of fried rice.
My mise-en-place of chopped baby carrots, a celery stalk, a green onion, leftover steak which I cut into bite-sized pieces, leftover sushi rice as well as sesame oil and ponzu sauce. I forgot to take out the leftover spicy green beans. Oh well. There's now leftovers enough for another meal.
I heated my individual sized cast iron skillet with a little bit of canola oil and then sautéed the vegetables a couple minutes. I then threw in the meat and rice and tossed until heated through, about 5 minutes. I would've just eaten as is right in the cast iron but wanted a heartier breakfast.
I plated the fried rice and put in the oven to remain warm while I fried an egg in the same cast iron pan.
Voila! Breakfast is served.