There is nothing authentic about this recipe. I am not Chinese. I am not Thai. I didn't get this recipe from a well-researched publication about the way of fried rice. However, this is how I make fried rice, and some day, far into the future, when someone researches how Asia has influenced home cooking in nations far from the homeland, this kind of recipe will become authentic in its own right. Right? Plus, it's a good way to use up bits of meat and vegetables with hard leftover rice.
I've made what feels like a million different versions, but although you can change it up quite a bit, there are a few rules. 1) No cheese- too inauthentic, even for me! 2) There must be enough oil to coat every grain of rice. 3) If there's too much rice to the amount of meat and vegetables this will not only be cheap and filling, but it will really FEEL cheap and filling. Yuck.
2 cups of old, refrigerated rice (fresh rice doesn't fry up well)
2 Chinese sausages (or some ham or leftover meat, but the Chinese sausage is the best)
3 eggs, lightly beaten
leftover bacon grease, coconut oil, or peanut oil
about 2 cups of chopped vegetables such as (zucchini, bell pepper, mushrooms, peas, etc.)
1 cup of pork stock
optional: 10-spice powder, chopped cilantro
Pronounced "jew-vedge", this hails from the part of the world formerly known as Yugoslavia. This is home cooking at it's best- simple, nutritious and rich. The miracle of this dish is that I made a mistake, turned off the oven halfway through cooking, and came home three and a half hours later to perfection. My kids have activities every afternoon right now, and I don't get home until around 7. I will be making this dish as often as my family will eat it.
I found this recipe in Elisabeth Luard's The Old World Kitchen: The Rich Tradition of European Peasant Cooking. It was published in 1987, so it's hardly the hot new thing, but it is a good thing. The directions were so simple I reread them again and again because I kept thinking that I had left something out. No- it's just that easy. And did I mention delicious?
My kids abhorred the eggplant, but my sympathy is limited. Your family, your call. This needs at least an hour and a half to bake.
1/2 cup olive oil (it's rich, not greasy)
2 sliced onions
3-4 cloves of sliced garlic
2 pounds of boneless lamb, cut into bite sized pieces
1/2 teaspoon paprika
1/2 teaspoon hot paprika
salt and pepper
2 pounds of chopped mixed vegetables (bell pepper, zucchini, green beans, eggplant)
1/2 cup of rice
1/2 pound sliced fresh or canned tomatoes
Options and Alterations:
You can leave out the meat and add feta cheese during the end of the cooking. You can switch out the vegetables for whatever is in season. You can substitute chicken for lamb. You can use 4 peeled, sliced potatoes instead of rice. You can also add some cumin to the spices. The original recipe called for 1/2 teaspoon of chili powder, not the paprikas that I used.
I love trying new foods, cooking, and gardening. I hope to share these experiences on this site. Thanks for taking a look!