With brown crispy bits because I have a real carbon steel wok now I'm continually on the hunt for new interesting fried rice recipes, because I have yet to make fried rice as good as I can get it in a few restaurants (Korea House and Bao Bao House, I'm looking at you). Today I was looking at a partial jar of Cambodian lemongrass paste in the fridge and thinking that I should try to use that in fried rice, but I was nervous that it might be a bad idea. After some targeting searching, I found a recipe on Plant Based Matters that does exactly this. The seasoning is just the paste, salt to taste, and fresh lime. I was empowered. I do wish that I could find the lemongrass paste locally, since it's a little expensive to order online. This recipe, as well as the stir-fry that I bought it for , each use half of the $10 jar. Still cheaper than restaurant food, but not great. One day I'll track down lemongrass and kefir lime and galangal and try to make it myself. (Note: the P
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.