For some reason over the past year my wok has been collecting dust deep in my cabinet. I guess I might have burnt myself out on the old stir-fry kick I went through when I first got it. Recently though I made a purchase that was aimed at getting the old standby out from the bowels of my kitchen and back on the stove where it belongs; a bamboo steamer. This steamer was always something that I wanted but I never seemed to find the right time to make the purchase. It’s amazing how quickly you will buy something when it is 60% at the Crate & Barrel Outlet. At those prices it is almost disposable. Unfortunately now that I own one, I am having issues finding quick and easy things to make with it. (Besides fish that is. I love fish, but it is not a staple I leave around the house to use at the drop of a hat). I am putting out an open call for the best Steamed Recipes you have come across. Forward them on if you have some.

Anyways, last night I was on another quest in search for something to make with the steamer. Once again, besides the fish dishes, there were very few easy and appealing dishes out there. But, during my search, I did find something that would at least get the fire back under my wok. Homemade Pork Fried Rice. This recipe is from the Food Network and shows how easy it is to produce fresh, somewhat healthy, and very tasty fried rice. I used a little extra grilled pork loin that I had in the fridge to add the pork to my fried rice but you could really add anything to it (ie. Shrimp, chicken, tofu). It took me about a 1/2 hour to prep the ingredients and only 5 minutes to cook them up. After this I am not sure I will be able to order up my faithful Yummy Hut again. I just need to figure out how to make General Gao’s Chicken and I will be home free.

Special Fried Rice
2 3/4 cups water
1 1/2 cups white rice
3 tablespoons vegetable or wok oil, 3 turns of the pan
2 eggs, beaten
2 cloves garlic, chopped
2 inches fresh ginger, minced or grated
1/2 cup shredded carrots, available in pouches in produce section, a couple of handfuls
1 small red bell pepper, diced
4 scallions, thinly sliced on an angle
1/2 cup frozen peas
1/3 cup Tamari, dark aged soy sauce

Bring water to a boil. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes. Spread rice out on a cookie sheet to quick cool it.

Heat a wok, wok shaped skillet or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and ginger to the pan. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.

Enjoy.