Sunday was a good day. Saturday I didn't feel good, and it was cold and rainy. But, we had sun for a good part of yesterday and everything was much better. At dawn, Bob went off to do some rowing and stopped off at a local produce stand on his way back. He planned on just buying some pistachios, but as is often the case, came back with a bag full of nuts, cookies, fruit, and tamales. So, we had tamales for breakfast. They were good, but not as good as the ones from the Davis Farmers Market, which are a work of art. But, it was nice to start the day with these. I had a chili cheese and a potato tamale. And a cookie.
Here's some of the goodies Bob bought. Actually, he did a good job. This stand stocks lots of snacky items, and huge baked pies, which he didn't buy. The stand is about five minutes from our house and is a good resource when the farmers market isn't open.
For lunch I had some Greek style yogurt, blackberries, and pistachios, with honey drizzled on top. If you haven't had Greek style yogurt, please do. It's wonderful, with a thicker and creamier consistancy than regular yogurt. If your grocery store doesn't have it, stomp your foot and demand it.
Then for dinner, I made a very simple fried rice recipe from Seductions Of Rice. I love fried rice and try to keep leftover rice on hand in the fridge to make it. This recipe makes the kind of fried rice that has almost no soy sauce in it, and a small amount of oil. It's much lighter in color and is similar to the kind of fried rice at my favorite San Francisco Chinese restaurant, Henry's Hunan. The taste of the wok frying really comes through in it. The recipe is very fast and simple, so you must get your ingredients all assembled ahead of time. You will not have time to do any last minute preparations once you begin cooking the dish.
You can vary the ingredients according to what you prefer. It can be vegetarian and made with cubed tofu, or cooked with a small amount of finely minced ham or bacon. I used some minced bacon, green onion, carrots and red bell pepper. But, you can substitute other ingredients. These cook very quickly, and after stir frying them for under 2 minutes, I added two beaten eggs mixed with a bit of soy sauce, into the center of the wok. Then I cooked the eggs, gently scrambling them until they were lightly set. If you wish, you can cook the eggs separately and add them to the veggies at this point.
Then you add the rice, toss vigorously, then press the rice against the sides of the wok, to sear it. Then toss again and repeat pressing the rice against the wok. Do this for a couple of minutes, tossing and pressing, until the rice is done. This rice isn't greasy and has a wonderful taste that's a little different than other fried rice recipes. Of course, I also love the other types of fried rice too.
Egg Fried Rice
(Seductions of Rice, by Jeffrey Alford & Naomi Duguid)
2 large eggs
1/2 teaspoon salt, or 1 teaspoon of salt if using the tofu
2 Tablespoons oil
1 teaspoon soy sauce
1/4 cup finely chopped ham or bacon, or 1/2 cup finely chopped tofu
2 large scallions, finely chopped
1/4 cup carrots, finely chopped
1/4 cup red bell pepper, finely chopped
about 3 1/2 cups cooked long or medium grain rice cold or at room temperature
Note: You can soak marinate the tofu in soy sauce before using it.
Wisk the eggs, salt, and soy sauce in a small bowl and set aside.
Heat a wok over high heat and when it's hot add the add the oil and bacon or tofu if using. When the oil returns to being hot, add the vegetables and stir fry for about 30 seconds. Add the egg mixture and cook it for about another 30 seconds, breaking the eggs up with a spatula until it's set. Add ham at this point if using it. Add the rice and use the spatula vigorously, to break up the eggs and toss it with the rice. With the back of the spatula, press the rice against the sides of the wok to sear it. Stir fry this way for about 3 minutes, then serve.
Note: This makes enough for two servings or 4 servings if part of a meal with generous servings of other dishes, such as soup and stir-fried vegetables or marinated salad. Don't try to double the recipe in the wok because it won't sear the rice properly. I would cook it in two batches if you want more.