I don't think that I have ever made fried rice. I had some leftover rice and gave it a try. I put out the rice overnight in a bowl to dry. I then fried it in a little oil. I didn't have fresh aromatics so I used dried.
I then added frozen vegetables along with sesame oil and soy sauce.
Last, I added an egg and scrambled. The process was simple, the result was tasty and filling. I am grateful.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
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