In my world of wish-I-had-more-time, dishes like these come superbly handy. A little chopping, a quick sauté and dinner is prepared. We don’t eat rice that often, but it was a clever idea to cook some on Sunday night so that Monday starts off on a great note. Good leftovers somehow help kick the blues. Knowing that you have more time to play with your baby and less time in the kitchen, it is bliss! Plus I was able to send my husband off to work with a delicious lunch box. It was a good start to a new week.
Fried rice has always been a comfort food. A one-pot meal. Prepare it as filing or as light, and add whatever spice you taste buds crave for. Steamed rice works as a perfect blank canvas giving you a possibility to play with your creativity. Make it in a jiffy and serve it plain or with sides of your choice.
The fried rice I have for you today is light, yet it feels like a mouthful with the robust flavors of garlic and fresh peppercorn. Slow cooking the garlic in low medium heat intensifies the aromas. Handful of green onion adds a mild sweetness and gives a crunchy bite. And few drops of soy sauce offer that lovely earthy, salty taste. The key to good fried rice is to have cold cooked rice. Never try to attempt this dish or any fried rice dish with warm steamed rice. It will turn mushy and soggy.