The number of dishes I can actually make in my tiny kitchenette surprises me. Anyway, I’ve been on the lookout for the past three years for simple, inexpensive, and good Chinese food. Unfortunately, in New Haven, I can’t say that we’ve got a great selection of Chinese food. I’m hesitant to go for what is available because I know that what I can get at home is cheaper, nowhere near as greasy, and tastes at least four times better.
Fried rice and chow mein are like two savory Asian versions of “Everything Under the Kitchen Sink” cookies. They’re just a mish-mashing of leftovers and and random ingredients mixed together in a hot wok into something that tastes unexpectedly original. Fried rice is best made with day-old rice, otherwise you’ll end up with mushy globs of it. Day-old rice has dried out a bit, so the grains separate and you get that loose look. Yangchow, or “House Special” fried rice has scallions, barbecue pork, shrimp, and egg in it; I chose to go the simple route, since I don’t really have access to those other ingredients.
I decided to make an easy egg fried rice (just scallions, eggs, and rice), but gave it a spicy twist with some Sriracha sauce. Two teaspoons of soy sauce added at the end made for a good depth of flavor. It’s incredibly easy to make–took me about 10 minutes. That’s the thing about leftovers: you’ve already gone through the trouble of making them once, they shouldn’t trouble you too much the second time.
Recipe for Spicy Egg Fried Rice
2 eggs + 1/2 tsp salt, beaten
1 tsp salt
2 cups day-old rice
1 tsp Sriracha hot sauce
1 tbsp soy sauce
2 tbsp vegetable oil for cooking
1. Heat 2 tbsp vegetable oil into really hot wok or pan. Add scrambled eggs, they should puff up a little. Before the eggs are completely done, add the rice. Apparently it’s a restaurant secret.
2. Loosen the rice in the pan, add 1/2 tsp salt. Stir to incorporate rice and egg evenly, then add in the scallions.
3. Mix in the Sriracha with the soy sauce, then add it to the rice. Stir fry until rice is coated evenly.