Shrimp Fried Rice.
I love Asian food. Were it not for the horrific effects it would have on both my wallet and my LDL cholesterol levels, I would eat at take-out Asian restaurants all the time. There’s just something about a styrofoam to-go box full of deed-fried, orange-flavored chicken pieces that screams, “EAT ME!”
(It should be noted that not all Asian food is unhealthy. Actually I’d say a majority of it is on the healthier side of the food spectrum; however, given that I am often tempted by places like Panda Express and China Express - anything with the world “express” in it, really - where you feel unhealthy simply entering the establishment, let alone eating the food, I will continue to make this generalization, for my own sake.)
Great tastes and health “benefits” aside, when you make Asian food at home, it’s just really fun to cook; and when doing something like fried rice, relatively hard to screw up. I may be breaking convention here, and excuse me if I am, but it seems that fried rice can really consist of anything, as long as the rice is fried. With that in mind, last week I made some pretty damn good, tasty fried rice. For me, the best stuff comes on those days when you take a bunch of leftovers - veggies and chicken (or shrimp, in this case) from a dinner party the weekend before, and some rice from arandom night earlier in the week - and combine them in a pan with eggs, soy sauce, maybe even some sweet chili sauce, and enjoy.
The best part about this particular batch was that I made so much that there was enough for the next night as well; and if you’re anything like me, you know that there’s nothing quite like leftovers made from other leftovers, if you know what I mean…
(Food is always better the day after!)
This blog is about life, exploration, inquiry, and change; but most importantly, it's about FOOD.
