It’s a good thing Chinese New Year falls in a cold month here so that I can include some Fried Rice in my Comfort Food series!  Eric’s father (Bill) was born here in the Midwest but he lived in China for about the first 8 years of his life while Eric’s grandfather was working as the President of the Bank of New York in Shanghai.  That influence stayed with the family.  Bill grew up & married Linda, then the kids came along (Karl, Eric & Karen). Bill’s mother (BB) would take the grandkids so Bill & Linda could have date nights.  If BB wasn’t serving make-your-own-pizzas, they were most likely going out for Chinese food.  BB was a frequent customer at her local Chinese restaurant; they kept a special blend of tea just for her!  Eric’s other set of grandparents, Pappy & Nana Terry were also fans of Chinese food.  Pappy was known for the Chinese dishes he created for friends and family.  Pappy gave Eric his first wok.

So, Kelly comes by her love of Chinese food genetically!  She loves having fried rice, all by itself, for dinner. With every move we have made, finding a good Chinese restaurant has always been close to the top of Kelly’s get-to-know-the-new-area To-Do list. It’s harder to locate good Chinese food in some areas more than in others.  Fortunately, we have found a fried rice recipe that Kelly enjoys and is quite easy to make.  It’s not the salt laden version found in most restaurants, which is why we like it so much.  Throw in a few mini egg rolls, and we have a nice, light meal.

Starting with a Ginger Martini puts us in the right frame of mind!

Ginger Martini (makes 2)

• 4 shots of vodka
• 3 shots of Mint Simple Syrup (see “Fridays are Martini & Pizza Nights” for the simple syrup recipe)
• 2 shots of Ginger Liqueur

Fill a martini shaker 2/3rds of the way full of crushed ice.  Add the shots of alcohol and simple syrup to shaker.  Shake for 1-2 minutes.  Pour into 2 martini glasses.

 

Fried Rice (adapted from BH&G)   Servings: 4 main dish servings, 6 side dish servings

• 2 eggs, beaten
  

  Fresh ingredients make this dish!

• 1  teaspoon soy sauce
• 1  teaspoon sesame oil or vegetable oil
• 1  clove garlic, minced
• 1  tablespoon cooking oil
• 1  stalk celery, thinly bias-sliced (1/2 cup)
• 3/4  cup fresh mushrooms, sliced
• 1/2 cup cooked pork
• 2  medium carrots, shredded
• 2 cups cooked white rice
• 1/2  cup frozen peas, thawed
• 2  tablespoons soy sauce
• 2  green onions, sliced

Mince the garlic, slice the celery, mushrooms and green onions, shred the carrot and dice the pork, keeping them all separate.

In a small bowl, combine the eggs and 1 teaspoon of the soy sauce. Set this aside.

Pour 1 teaspoon of sesame oil into a wok or a large skillet. Preheat the pan over medium heat. Add the garlic and stir-fry for 1 minute.

Add the egg mixture to the garlic and stir gently to scramble. When set, remove the egg & garlic mixture from the wok. Cut up any large pieces of egg. Remove the wok from the heat.

Pour 1 tablespoon of cooking oil into the wok or skillet. (Add more oil as necessary during cooking.) Return the pan to medium-high heat. Stir-fry the celery and the carrots in the hot oil for 1 minute.

Add the mushrooms, stir-fry for 1 to 2 minutes more or until the vegetables are crisp-tender.

Add the cooked pork.

Add the cooked rice.

Can’t forget the peas!

Sprinkle with the remaining soy sauce. Cook and stir for 4 to 6 minutes or until it is heated through. Add the cooked egg mixture and the green onions; cook and stir about 1 minute more or until heated through.

Serve with egg rolls, extra soy sauce and Chinese mustard.

Happy Chinese New Year!  ~Linda

Ginger Martini (makes 2)

• 4 shots of vodka
• 3 shots of Mint Simple Syrup (see “Fridays are Martini & Pizza Nights” for the simple syrup recipe)
• 2 shots of Ginger Liqueur

Fill a martini shaker 2/3rds of the way full of crushed ice.  Add the shots of alcohol and simple syrup to shaker.  Shake for 1-2 minutes.  Pour into 2 martini glasses.

Fried Rice (adapted from BH&G)   Servings: 4 main dish servings, 6 side dish servings

• 2 eggs, beaten
• 1  teaspoon soy sauce
• 1  teaspoon sesame oil or vegetable oil
• 1  clove garlic, minced
• 1  tablespoon cooking oil
• 1  stalk celery, thinly bias-sliced (1/2 cup)
• 3/4  cup fresh mushrooms, sliced
• 1/2 cup cooked pork
• 2  medium carrots, shredded
• 2 cups cooked white rice
• 1/2  cup frozen peas, thawed
• 2  tablespoons soy sauce
• 2  green onions, sliced

Mince the garlic, slice the celery, mushrooms and green onions, shred the carrot and dice the pork, keeping them all separate.

In a small bowl, combine the eggs and 1 teaspoon of the soy sauce. Set this aside.

Pour 1 teaspoon of sesame oil into a wok or a large skillet. Preheat the pan over medium heat. Add the garlic and stir-fry for 1 minute.

Add the egg mixture to the garlic and stir gently to scramble. When set, remove the egg & garlic mixture from the wok. Cut up any large pieces of egg. Remove the wok from the heat.

Pour 1 tablespoon of cooking oil into the wok or skillet. (Add more oil as necessary during cooking.) Return the pan to medium-high heat. Stir-fry the celery and the carrots in the hot oil for 1 minute.

Add the mushrooms, stir-fry for 1 to 2 minutes more or until the vegetables are crisp-tender. Add the cooked pork. Add the cooked rice. Can’t forget the peas!

Sprinkle with the remaining soy sauce. Cook and stir for 4 to 6 minutes or until it is heated through. Add the cooked egg mixture and the green onions; cook and stir about 1 minute more or until heated through. Serve with egg rolls, extra soy sauce and Chinese mustard.