Tuesday, March 31, 2009

Fried Rice and Dumplings

My cerebral laziness continues so here is another recipe. OH JUST GET OVER IT!

Continuing in the International theme (oh, didn't you know there was a theme? Well, there is. And it is International. Keep up, please), here we have fried rice and dumplings. For when you want Chinese but don't have the money to eat out and don't want to spend the rest of your evening wondering why you feel so lousy after you go out for Chinese (hint: MSG). True story: on Sunday, my parents stopped by after church. After a few hours, during which The Viking managed to fix the window of Mom's car, Mom asked if we wanted to go out for Chinese. I had to say, apologetically, "Sorry, I'm making Chinese tonight." It was ever so hard not to sound smugly superior but I managed, I'm sure.

So, ahem!

Pork Fried Rice (mostly Rachel Ray)

-2-3 cups cooked rice
-3 T veg oil
-2 eggs, beaten
-2 cloves garlic, chopped
-2 inches fresh ginger root, minced or grated (dried, ground is fine, too)
-1/2 cup shredded or chopped carrots
-1/2 red or green bell pepper, diced
-4 scallions, thinly sliced on an angle (optional, I never use them)
-2 cups or so diced, cooked pork loin*
-1/2 cup frozen peas
-1/4-1/3 cup Tamari, dark soy sauce (regular soy sauce is fine, too)

1. If using leftover rice, skip to step 2. If not, make rice, whichever way you prefer (I have a handy dandy microwave rice cooker I use all the time). Set aside to cool.

2. Beat eggs and set aside in a small bowl.

3. Chop garlic (I usually mince it), grate or mince ginger (if using fresh), chop or shred carrots, chop pepper and slice scallions (if using) and throw it all in a medium bowl and set aside.

4. Heat a wok or large skillet over high heat. Add 1 T oil to the pan. Add eggs and scramble, then move them off to the side of the pan and add a little more oil to the center. Add garlic, ginger, carrots, pepper and scallions and quick-fry for about 2 minutes.

5. Add rice and pork and combine with veg. Incorporate scrambled eggs and continue to cook another 2-3 minutes.

6. Add peas and soy sauce and stir-fry one more minute, then serve.
*I make this the day after I've made our favorite marinated pork loin, great way to use leftovers!

Pot Stickers/Dumplings
(Everyday Food)

-1/2 c finely chopped Napa or Savoy cabbage
-coarse salt
-6 oz ground pork, not all lean
-3 scallions, finely chopped
-1 T finely chopped, peeled fresh ginger
-1 t soy sauce
-1 t toasted sesame oil

-24 rectangular or square wonton wrappers
-2 T veg oil
-2 scallions, finely chopped (optional)
-1/3 c reduced-sodium soy sauce for serving

1. Chop cabbage, peel and chop ginger (I use ground at times with no noticeable difference), and chop scallions, if using.

2. In a medium bowl, toss cabbage with 1/2 t salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels, firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Refrigerate leftover filling up to 2 days.

3. Work with one wonton wrapper at a time, and keep the rest covered with a damp towel. Spoon one rounded teaspoon of filling in center. With dampened fingers, wet the four edges. To make a triangle, fold wrapper in half over filling, making sure the ends meet and filling is centered; press edged down firmly to seal.

4. Moisten one tip on long side of triangle. Then bring together both tips on long side, overlapping them slightly; press tips together to seal. *Steps 3 and 4 are great tasks to give to the kids--put them to work!

5. Fold remaining top corner back. Transfer to an oiled plate; cover with a damp towel to keep moist. Repeat with remaining wrappers and filling.

6. In a 12-inch nonstick skillet with at tight-fitting lid, heat 1 T oil over medium-high heat. Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side. Carefully add 1/2 cup water (oil may spatter), cover, and steam until translucent and just cooked through, 2-3- minutes. Repeat with remaining T oil and wontons. Sprinkle pot stickers with scallions, if using, and serve with soy sauce.

These are great the next day as leftovers themselves. We got two meals out of these, though I did make extra pot stickers as we all really like them.

Okay, I'm off to bed. I got all my chores done today and was a good little housewife so I'm making myself a cup of tea and heading upstairs a little early.

OH! I almost forgot! I actually made a semi-successful meatloaf tonight! Oh, yes, I did! I made meatballs last week that were actually delicious so I decided to try my hand at meatloaf again. It still fell apart a little too easily, but was decidedly NOT the dog food-like mush I usually produce. Even Man-Cub, Mr. Particular when it comes to meat, liked it. He was unhappy about the presence of the ketchup, but once we let him scrape it off, he pronounced it, "Not bad, not bad at all." I ask you, what 8-year-old boy doesn't like ketchup? The same one who doesn't like mashed potatoes and won't eat pizza, that's what!

Seriously now, it's bed time. I changed the sheets today and have been daydreaming about crawling between them all day long!

1 comment:

Leila said...

I'm really impressed with the Chinese dinner!