Please welcome guest author Jaden Hair of Steamy Kitchen who is doing a series of Chinese American food recipes for us here on Simply Recipes. ~Elise
The first time I attempted to cook fried rice on my own, I was 15 and my parents and little brother were in Europe on vacation. I stayed home to attend summer school and to enjoy a little freedom living on my own for a couple of weeks.
Since my Mom was the queen in the kitchen, I didn?t really cook too much back then. My job was just to eat and enjoy her wonderful home cooked meals. But that week, after 3 days of instant ramen, I was longing for something a little more substantial. Too lazy to bike to the market, I decided on fried rice. I steamed a batch of rice and found enough bits of vegetables to make the dish.
It was a total disaster. Mushy, soggy and goopy. Back to Top Ramen for another 10 days.
When the family returned, I told Mom about my fried rice misfortune and she laughed, ?You better start learning from me before you go off to college or you?ll starve!? And a crash course in fried rice followed the next day.
So here I am to teach you what I learned from my Mom. These are her secrets to light, fluffy and flavorful fried rice, no matter what ingredients you use.
Continue reading “Shrimp Fried Rice” »
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