Down on the Farm with Fried Rice
I've started interning on a farm one day a week. It is a five acre spread with chickens, goats, ducks - until recently. In two weeks all four ducks were eaten by an eagle. Sad for everyone left behind..Ducky, the last to go, had been with them for six years. Recently Karen bought four new ducks and one goose to form a pack in hopes of deterring the eagle.
Not new to vegetable gardening I am learning a lot and I love being on the land. The animal husbandry is new to me and I'm hooked, actually I wrote that a couple of weeks ago and this past week - I was up to my ankles in chicken and goat shit and realized "it is all about managing the shit". Which in the long run enriches the soil and of course the fresh eggs are worth it and the goat cheese and milk and meat but in the day to day, you have to keep the shit moving.
Yes returning home from the farm with my eggs and other goodies is indeed my favorite part of the adventure.
Cooking and eating fritatta's galor, the bright yellow color of the farm yolks and WOW an old recipe for fried rice popped into my head.
Fried brown rice with bean sprouts, green onion and eggs, seasoned with honey and tamari.
Talk about simple, fast, delicious and healthy....I've cooked it five times in two weeks and Scott man has cooked his own version up once. That is the beauty of this dish...a theme with room for creativity but the original recipe is the dope.
Back in the 70's at The Seward Cafe in Minneapolis, cook Terry Inzerillo put this dish on the menu...
mung bean sprouts
Saute the veggies briefly
push to the side and add egg and scramble
Mix in the rice
add one teaspoon of honey and a couple teaspoons of tamari and fry it up (add more honey and tamari to taste)
eat with chop sticks
So easy healthy and versatile, I can't say it enough....satisfying !
Another quick and delicious fried rice is the Thai Fried Rice recipe in "Hot, Sour, Salty, Sweet" by Jeffrey Alford and Naomi Duguid.
Thai Fried Rice
2 tablespoons peanut oil
4 to 6 cloves garlic, minced (or even more if not using optional ingredients)
1 to 2 ounces of thinly sliced boneless pork (optional)
2 cups cooked rice (preferably Thai jasmine)
2 scallions, trimmed, slivered lengthwise, and cut into 1 inch lengths
2 teaspoons Thai fish sauce, or to taste
Garnish and accompaniments
About 1/4 cup of coriander leaves
About 6 thin cucumber slices
1 small scallion, trimmed (optional)
2 lime wedges
1/4 cup Thai Fish Sauce with Hot Chiles
Notes: Once you've tossed the garlic into the hot oil, you can also add about 1/2 teaspoon Red Curry Paste or Thai Roasted Chile Paste (nam prik pao). It adds another layer of flavor and a little heat too.
YES it is another great and satisfying dish.
Below is a recent dinner party with several fabulous Asian flavored dishes and several tasty American cooks.