Magazine article Sunset

Weeknight Cooking: Recipes in 30 Minutes or Less

Magazine article Sunset

Weeknight Cooking: Recipes in 30 Minutes or Less

Article excerpt

[ILLUSTRATION OMITTED]

ASPARAGUS FRIED RICE

SERVES 4 TO 6 / 25 MINUTES

The trick to perfect fried rice is to use cold cooked
rice (like leftover takeout) and stir-fry it long
enough so that each grain dries out and puffs up.
As with any stir-fry, make sure all your ingredients
are ready to go before you fire up the pan.

4 cups cold cooked long-grain
  white rice
2 tbsp. plus 2 tsp.
  vegetable oil
1 small onion, chopped
1 tbsp. chopped ginger
1 tsp. chopped garlic
2 Chinese sausages
  (lop chong) *, diced,
  or 4 slices thick-cut
  bacon, chopped
7 oz. asparagus, cut into
  1-in. pieces
3 large eggs, beaten
1 tsp. kosher salt
1/2 tsp. white pepper
1 tbsp. toasted
  sesame oil
1 green onion, sliced
Soy sauce (optional)

1. Break up large clumps of rice with a fork. Heat
2 tbsp. vegetable oil in a wok or large frying pan
(not nonstick) over medium-high heat. Add
onion, ginger, garlic, and sausages and cook,
stirring constantly, until fragrant, about 30
seconds. Add rice and cook, stirring often,
until each grain of rice is dry and fluffy, 2 to 3
minutes. Add asparagus and cook until bright
green, about 1 minute.

2. Push rice to outsides of wok to create a well in
the center. Add remaining 2 tsp. vegetable oil.
Pour eggs into well and cook, stirring occasionally,
until large curds form and eggs are fully
cooked, about 2 minutes.

3. Add salt, white pepper, and sesame oil and toss
rice until all ingredients are well combined.
Sprinkle with green onion and serve with soy
sauce if you like.

* Find Chinese sausages at East Asian markets.

PER SERVING 375 Cal., 54% (201 Cal.) from fat; 9.9 g protein;
23 g fat (5.7 g sat.); 33 g carbo (1.4 g fiber); 501 mg sodium;
123 mg chol. LC

[ILLUSTRATION OMITTED]

ROASTED CAULIFLOWER
with a FRIED EGG

SERVES 4/30 MINUTES

Cooked sunny side up or over easy, the
egg's yolk becomes a rich sauce for the
cauliflower.

6 cups cauliflower florets, cut no larger
  than 1 in.
3 large garlic cloves, thinly sliced
1 shallot, chopped
1 1/2 tsp. minced ginger
2 oil-packed anchovy fillets, minced
2 small tomatoes, canned or fresh, minced
1/2 to 1 tsp. red chile flakes
9 tbsp. extra-virgin olive oil, divided
Kosher salt and pepper
1/2 cup flat-leaf parsley leaves, coarsely
    chopped
4 large eggs

1. Put oven rack in top third of oven and
preheat to 450[degrees]. Combine cauliflower,
garlic, shallot, ginger, anchovies, tomatoes,
chile flakes, and 8 tbsp. oil in a bowl.
Season to taste with salt and pepper.

2. Transfer to a rimmed baking sheet,
spread in a single layer, and roast until
cauliflower is just tender and beginning
to brown on the edges, about 15 minutes. … 
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