Fried Brown Basmati with Broccoli, Tofu, Peas and Black Trumpet Mushrooms
Last night was a not-so-successful use of Nick's new wok. To be clear, the wok itself was great...nicely seasoned, incredibly hot, easy to clean after dinner. The problem was that I didn't plan ahead so we would have cooked rice that was thoroughly chilled. Instead I cooked it right before needing to throw it into the hot wok with the other ingredients and things ended up a little clumpy. But, all was not lost. It still tasted good, especially those black trumpet mushrooms, and it kept our bellies happy and full last evening. And, I learned a valuable lesson for the next time we attempt fried rice...cook the rice several hours, if not days, ahead of time. Plus, maybe a thorough rinsing pre-boil to remove some of that surface starch would help as well.
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