Chorizo Fried Rice 西洋腸炒飯

Fried rice became my favourite lunch for one recently – quick, warm, hearty and healthy. Once the rice is cooked in my little rice cooker I chop and fry up whatever I have at hand, drop in the rice and drizzle in some soy sauce. The best fried rice calls for “over-night rice” – cooked rice that’s been left in the fridge over night, as it gets a little dry and gives a better texture. This makes fried rice the best solution for dinner left-overs. Then there is the endless argument regarding the eggs – whether to cook it first then mix in with everything so you get solid chunks, or to pour it over the rice at the end so every grain of rice is enhanced. My favourite fried rice has to be a combination of something cruchy – veggies, something soft – eggs, something chewy – rice and something savoury – meat.

Today is chorizo, greens, eggs, tomato and Korean chilly paste.

Image

最近一個人的午餐經常吃炒飯,快捷美味又營養健康。每天飯熟了就找找冰箱里有甚麼東西可以切一切炒一炒,臨尾淋點醬油就算完了。人說最好的炒飯要用隔夜飯,這樣炒飯就成了晚餐剩飯的最好解決方法。還有人研究蛋要先炒好還是淋在飯上讓每一粒飯都蘸上蛋液才比較美味,看來簡單的炒飯也有大學問。我最愛的炒飯一定要有四樣東西:脆的(青菜)軟的(蛋)彈牙的(飯)和

今天是西洋腸,菜心,雞蛋,番茄和韓國辣醬調味。

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s