Monday, July 21, 2008

Chicken Fried Rice

I've always liked sriracha chili sauce fine, but never really loved it to the point of buying it for home use. Well, that changed tonight when I was thinking about what to do with my leftover rice. While musing about ingredients for fried rice, I was hit by a sudden craving for sriracha sauce. So, I bought my first bottle at Whole Foods of all places; I don't even want to know how much more I paid for it than if I had gone to an Asian supermarket.

Moving on. Fried rice made at home tastes better to me because I can make it less salty, without as much oil and throw in whatever my heart desires (tonight, I felt like some broccoli). I think whenever I've seen it made on cooking shows, there is an emphasis on cooking things separately and not adding everything together until the end. That may be the case for the best possible fried rice ever, but I don't have a ton of counter space to keep ingredients in separate bowls and go through all of that. I did scramble the eggs first and take them out of the pan, but I didn't do that extra step for the chicken and vegetables.

In typical fashion, I accidentally got sriracha sauce on the back of my couch. The way my apartment is set up is that there is a kitchen "counter window" of sorts that looks into the living room. My love seat is against that window and, of course, while I was cleaning up possible raw chicken bacteria overzealously, I knocked the bottle over the counter onto my couch. Luckily, it was only a few small drops, but my dabbing with a wet paper towel was not very successful. Anyone know of a good furniture stain remover?


Anonymous said...

Did I ever mention that I love the whole basis for your blog? The whole starchy is good thing? Can't remember if I already left a comment saying this - but here it is! :)

Marie said...

Su-Lin: Yes, I think you did in your comments section. But, thanks again! I am sad to say that my meals have been a bit remiss on the rice front. I need to get on that right away!