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Posted to rec.food.cooking
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Fried rice
Arri London wrote:
>
> "Jean B." wrote:
>> Arri London wrote:
>>> Michael Siemon wrote:
>>>> In article >,
>>>> (Denise in NH) wrote:
>>>>
>>>>> My recipe for fried rice is quick and easy. I julienne some cabbage,
>>>>> leeks, green onions, carrots, and pea pods in a little olive oil in a
>>>>> wok on high, stir them around a bit, then add day old Jasmine rice,
>>>>> some 5-spice powder and hoisin sauce to taste. A couple of days ago I
>>>>> diced up the leftover pork chops and tossed them with ah-so sauce and
>>>>> stored in fridge, last night they were tossed into the fried rice. If I
>>>>> had sprouts in the house they would go in too.
>>>>>
>>>>> Denise
>>>> Olive oil? Please use peanut oil instead.
>>>
>>> It seems to be fashionable to use olive oil in Asian recipes these days.
>>> Have seen several TV cooks mix olive oil and soy sauce among other
>>> things.
>> There is ONE Asian thing I have taken to using EVOO in: ants
>> climbing a tree. I have made this for many years and then
>> experienced it at a very good Sichuan restaurant. It had a
>> "bright" flavor, which I started imitating by using the EVOO.
>>
>> --
>
>
> My brain and 'palate imagination' just can't get wrapped around olive
> oil with soy sauce. Will give it a try one day though just to check.
Well, think of what you might want that flavor in. "Ants" is the
only Asian recipe that I have used EVOO in.
--
Jean B.
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