Magazine article Sunset

Weeknight Cooking: Recipes in 30 Minutes or Less

Magazine article Sunset

Weeknight Cooking: Recipes in 30 Minutes or Less

Article excerpt

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  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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