Pad Siew
April 13, 2011
Pad Siew (recipe adapted from ImportFood.com)
My notes: I used to order take-out Thai food all the time and pad siew (pronounced pad “see you”) was a perennial favorite, right after pad thai and lard nar. Nowadays I make it myself. This tasty pad siew packs a punch of flavor, but it is not for the unmotivated chef, as it contains a litany of ingredients. However, I think it is well worth the extra effort. If you can find an asian grocery store that stocks fresh wide noodles you are especially in for a treat.
Ingredients
marinade
- 1 tablespoon freshly grated ginger
- 3-5 cloves garlic, minced
- 1 tablespoon tapioca starch (or substitute corn starch)
- 1 tablespoon rice cooking wine
- 1 tablespoon fish sauce
- 2 tablespoons black soy sauce (also called dark sweet soy sauce)
- 1 tablespoon oyster sauce
- 1 tablespoon palm sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped green onions
- 1 tablespoon chopped shallots
other ingredients
- 1 pound thinly sliced chicken, beef, or pork
- 16 ounces fresh wide rice noodles
- 2 tablespoons sweet dark soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 1 tablespoon oyster sauce
- 1 tablespoon vegetable oil
- 2 cups broccoli florets
- 2 eggs, beaten
- 1/2 teaspoon freshly ground pepper
- Thai bird chili peppers (prik ki nu) – optional
Preparation
In a medium size bowl combine all of the marinade ingredients and add the meat. Allow it to marinate for an hour.
In another medium bowl separate the noodles and gently toss with sweet dark soy sauce. Set aside.
In a small bowl, combine fish sauce, palm sugar, and oyster sauce, and set aside to allow the palm sugar to soften.
Heat a large wok or non-stick frying pan over high heat until almost smoking. Add oil and fry the marinated meat until it begins to brown. Gently fold in the noodles. Add broccoli and stir again. Push the contents of the pan to one side and add eggs. Just before the eggs set, fold them in. Add fish sauce, palm sugar, and oyster sauce mixture, and toss well. Cook until broccoli is crisp tender.
Sprinkle with pepper. If desired, top with some Thai bird chili peppers.
Prep note: Be careful not to overcook the fresh wide rice noodles or they will tear apart. Dried wide rice stick noodles can be substituted for fresh, but you will first need to soak them in warm water for a half hour before frying.
Other Thai Favorites
Michael’s Crazy Chicken Rice Noodle Stir Fry
Authentic Shrimp Pad Thai
Thai Style Wide Noodles in Gravy (Lard Nar)
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com
If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael
Thai Style Wide Noodles in Gravy (Lard Nar)
October 17, 2010
Thai Style Wide Noodles in Gravy (Lard Nar) (recipe adapted from ImportFood.com)
My notes: A kind person on Chowhound.com recommended ImportFood.com, which has a collection of authentic Thai recipes and videos to accompany groceries they sell. Their lard nar tastes as good as any I have ever had in a Thai restaurant. Be sure to use a non-stick frying pan or wok as indicated, or you will end up with a sticky mess to clean up.
Ingredients
- 10 ounces wide rice noodles (dried) or 16 ounces fresh wide rice noodles
- 3 tablespoons vegetable oil, divided
- 1 tablespoon black soy sauce (also called dark sweet soy sauce)
- 1/2 lb. chicken breast, cut into thin slices
- 3 tablespoons tapioca starch, divided
- 1 tablespoon Maggi Seasoning
- 3 cups chicken stock, divided
- 1 tablespoon coarsely chopped garlic
- 1 tablespoon yellow bean paste (also called soybean paste)
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 1/2 tablespoons sugar
- 2 cups broccoli (or gailan), about 5 ounces, cut into small bite-sized pieces
- freshly ground pepper
Preparation
If using dried noodles, soak in a large bowl of warm water for 30 minutes. Rinse in cold water and drain well. If using fresh noodles, separate them with your fingers in a large bowl. Toss noodles with one tablespoon of oil and black soy sauce.
Meanwhile, in a small bowl mix chicken with one tablespoon tapioca starch and Maggi seasoning. Marinate for 10 minutes.
In another small bowl combine 1/2 cup chicken stock with remaining 2 tablespoons tapioca starch, and set aside.
Heat a 12″ non-stick frying pan or large non-stick wok over high heat. Add another tablespoon of oil to pan until almost smoking hot, and stir fry noodles until golden brown. Return noodles to the large bowl.
Heat same frying pan to medium high and add one tablespoon of oil. Add chicken mixture and garlic, and fry until chicken is golden brown color. Mix in yellow soy bean paste. Add remaining
2 1/2 cups chicken stock. When stock starts to boil, add fish sauce, oyster sauce and sugar. Let it cook a few minutes. Mix in tapioca chicken stock mixture. Add broccoli and cook until crisp tender and the “gravy” thickens. (Do not overcook the broccoli!)
Pour the broccoli and chicken with gravy over the noodles. Sprinkle with freshly ground pepper to taste.
Other Thai Favorites
Michael’s Crazy Chicken Rice Noodle Stir Fry
Pad Siew
Authentic Shrimp Pad Thai
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
Now it’s your turn. Do you have any great recipes which use wide noodles? If you enjoyed this post, we would love to hear from you! Please leave some feedback in the comments section below. -Michael
Authentic Shrimp Pad Thai
October 9, 2010
Authentic Shrimp Pad Thai (recipe adapted from Kasma Loha-unchit)
My notes: Despite our love of Thai food here in the U.S. there is a curious lack of information about its ingredients and preparation. I think that this in part stems from our fear of the unknown. Indeed, shopping in an Asian grocery store can feel like being in a foreign country. However, if you locate a friendly grocery store and ask for some help in finding the ingredients, you’ll be well on your way.
I’ve been waiting for some time now to “come across” an authentic pad thai recipe. I think I have finally found my definitive source in Kasma Loha-unchit, a Thai native and cooking teacher. Despite a laundry list of unfamiliar ingredients, pad thai isn’t as daunting to make as it appears. After all, it’s a simple stir-fried noodle dish that is common “street food” in Thailand.
Ingredients
- 1/2 lb. dried or 1 lb. fresh thin rice noodles (gkuay dtiow or ban pho in Vietnamese)
- 3 tablespoons fish sauce (nahm bplah)
- 3 tablespoons tamarind concentrate
- 2 tablespoons palm or coconut sugar
- 4 tablespoons peanut oil
- 1/3 lb. fresh shrimp, shelled, deveined and butterflied
- 3/4 cup firm pressed tofu, cut into thin strips about an inch long, half an inch wide and a quarter inch thick
- 4-5 cloves garlic, finely chopped
- 3 shallots, thinly sliced (or substitute half a medium sized onion)
- 1/4 cup small dried shrimp
- 1/4 cup chopped sweetened salted radish
- 1-2 teaspoons ground dried red chilies
- 3 eggs, scrambled
- 1 1/2 cups fresh bean sprouts, and more to garnish
- 1 cup garlic chives, cut into 1 1/2-inch-long pieces
- 2/3 cup chopped unsalted roasted peanuts
- 4 green onions, sliced (optional)
- cilantro, a few sprigs
- 1 lime, cut into small wedges
Preparation
Soak the rice noodles in cool or lukewarm water until the noodles are limp but still firm to the touch. Dry noodles will take much longer than fresh, from 40 minutes to an hour. When the noodles have softened, drain and set aside.
Make the sauce while the noodles are soaking. Combine fish sauce, tamarind, and palm sugar in a small bowl. Stir well until the sugar dissolves. Adjust flavors to desired taste of salty, sour, and sweet, and set aside.
Heat a large wok over high heat until it is smoking hot. Add 2 teaspoons of oil and quickly stir fry the shrimp until it turn pink and is almost cooked through. Sprinkle lightly with some fish sauce and remove from the wok.
Swirl in 3 tablespoons of peanut oil to coat the wok surface and wait 20 to 30 seconds for it to heat. Add the tofu, frying 1 to 2 minutes until golden. Add garlic and stir fry with the tofu for 15 to 20 seconds. Follow with the sliced shallots and cook another 15 seconds. Then add the dried shrimp, sweetened salted radish, and ground dried chillies. Stir and heat through a few seconds.
Add the noodles and toss well with the ingredients in the wok. Stir fry 1 to 2 minutes, and when most of the noodles have changed texture and softened, push them to one side of the wok. Add the remaining teaspoon of oil to the cleared area and add eggs. When the eggs have set, cut into small chunks with the spatula and toss them in with the noodles.
Add the sauce. Stir well to evenly coat noodles. If the noodles are still too firm, add 1 to 2 tablespoons of water over them to help cook. Adjust flavors by adding more fish sauce or tamarind juice; if the noodles are not sweet enough, sprinkle in a small amount of granulated sugar. Toss in bean sprouts and the garlic chives. Sprinkle with half the chopped peanuts and return the shrimp to the wok. Stir until the garlic chives are partially wilted.
Transfer to a serving platter or onto individual sized serving plates. Garnish with the remaining bean sprouts, chopped peanuts, green onions, cilantro, and lime wedges. Squeeze lime juice over each portion before eating.
Serves 4 as a one dish lunch. Adapted from Kasma Loha-unchit.
Other Thai Favorites
Michael’s Crazy Chicken Rice Noodle Stir Fry
Pad Siew
Thai Style Wide Noodles in Gravy (Lard Nar)
What are your favorites?
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael
Like this:
Salmon With Thai Rice Salad
August 10, 2010
Salmon With Thai Rice Salad (recipe by foodandwine.com)
My notes: This sounded like a nice easy dinner for mid-week. I opted to roast the salmon on a baking sheet at 400°F rather than heat it in the broiler. The rich salmon was nicely balanced by the light salad.
Ingredients
- 1 1/2 cups long-grain rice
- 3 tablespoons lime juice (from about 2 limes)
- 3 tablespoons Asian fish sauce (nam pla or nuoc mam)
- 2 tablespoons cooking oil
- 3 1/2 teaspoons sugar
- Pinch cayenne
- 1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
- 3 carrots, grated
- 4 scallions including green tops, chopped
- 6 tablespoons chopped cilantro or fresh parsley
- 2 pounds skinless center-cut salmon fillet, cut into 4 pieces
- 1/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
Ingredient Note
Asian fish sauce is available at Asian markets and many supermarkets.
Preparation
Stir the rice into a medium pot of boiling, salted water and cook until just done, about 10 minutes. Drain. Rinse with cold water and drain thoroughly.
In a large glass or stainless-steel bowl, combine the lime juice, fish sauce, 1 tablespoon of the oil, the sugar, and cayenne. Let sit for about 5 minutes. Stir in the rice, cucumber, carrots, scallions, and cilantro.
Heat the broiler. Oil a broiler pan or baking sheet. Coat the salmon with the remaining 1 tablespoon oil and sprinkle with the salt and pepper. Put the salmon on the pan. Broil until just barely done (the fish should still be translucent in the center), about 5 minutes for a 1-inch-thick fillet. Put the rice salad on plates and top with the salmon.
Ideas
Here’s another recipe that uses fish sauce: Michael’s Crazy Chicken Rice Noodle Stir Fry
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com
Like this:
Thai Curried Noodles With Pork and Basil
July 17, 2010
Thai Curried Noodles With Pork and Basil (recipe by Food & Wine Magazine, August 2010)
My notes: This recipe came out of a quirky little article in Food & Wine Magazine titled “A Lesson in Pairing Scents,” which pairs a floral arrangement with both a wine and a main dish. I have to admit I kind of rolled my eyes because I’m lucky to put together even a food and wine pairing (although I’m getting better.) However, I am a gardener so I do appreciate flowers and the art of arranging them. I was really excited about this dish because we are a noodle loving household, but I had no inkling how the flavors would come together. Overall we liked it, but felt the amount of red curry and sriracha overpowered the Thai basil and other flavors. I guess the heat was a little much for us, but the fresh Chinese egg noodles in it are really nice! Next time I personally would take the heat down a notch and add more pork.
Another Idea
Here’s another recipe to use up Thai basil: Michael’s Crazy Chicken Noodle Stir Fry. Also check out my top 9 recipes that use fresh herbs.
Ingredients
- 3 medium carrots, cut into thin matchsticks
- 2 large lemongrass stalks, tender inner bulbs only, chopped
- 1 tablespoon chopped fresh ginger
- 1/2 teaspoon sugar
- 2 tablespoons vegetable oil
- 1 small onion, thinly sliced
- 3/4 pound ground pork
- 3/4 cup unsweetened coconut milk
- 1 tablespoon Thai red curry paste
- 1/2 teaspoon Sriracha chile sauce
- 3 tablespoons fresh lime juice
- 10 ounces fresh thin egg noodles, preferably Chinese
- 1/2 cup chopped basil, preferably Thai
- Salt and freshly ground black pepper
Preparation
In a medium saucepan, bring 1 1/2 cups of water to a boil. Add the carrots and cook until crisp-tender, about 2 minutes. Using a slotted spoon, transfer the carrots to a plate. Reserve the carrot cooking water.
In a mini food processor, puree the lemongrass with the ginger and sugar.
In a large, deep skillet, heat the vegetable oil. Add the onion and cook over moderately high heat, stirring, until golden brown. Add the lemongrass mixture and cook, stirring, until fragrant, about 2 minutes. Add the ground pork and cook, breaking up the meat, until no pink remains, about 3 minutes. Add the coconut milk and reduce the heat to moderate. Stir in the red curry paste, Sriracha and lime juice and turn off the heat.
In a large pot of salted boiling water, cook the noodles until al dente; drain well. Add the noodles, carrots and carrot cooking water to the skillet and toss over moderate heat until the noodles are thoroughly coated. Add the basil, season with salt and pepper and serve.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com
Beef and Red Pepper Salad With Miso Dressing
July 15, 2010
Beef and Red Pepper Salad With Miso Dressing (recipe by Bon Appétit, June 2010)
My notes: Ring the bell! I think this is one of the best recipes I have tried all year. The miso dressing is complex and blends superbly with the flank steak, and the salad as a whole has a wonderful interplay of textures and flavors. Here’s another delicious dish that uses a full cup of cilantro too. Great dinner for a hot summer night!
Another Idea
Also check out my top 9 recipes that use fresh herbs.
Ingredients
- 3 tablespoons plus 2 teaspoons vegetable oil
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons white miso
- 2 tablespoons chopped peeled fresh ginger
- 1 garlic clove, peeled
- 1 to 1 1/4-pound flank steak
- 1 5-ounce container mixed baby greens
- 2 cups thinly sliced unpeeled Japanese or English hothouse cucumbers
- 1 large red bell pepper, thinly sliced into strips
- 1 cup coarsely chopped fresh cilantro
- 1 cup thinly sliced green onions (4 to 5)
- 1 avocado, peeled, pitted, sliced
Ingredient Tip
Miso (used in the dressing for the beef and red pepper salad), a flavorful paste made from fermented soybeans, is sold at some supermarkets and at natural foods stores and Japanese markets. White, yellow, and red varieties are available. The beef salad calls for white, which is the mildest and the least salty. If you can’t find white miso, it’s fine to substitute yellow miso (more intense, but still mild).
Preparation
Puree 3 tablespoons oil and next 4 ingredients in blender until smooth. Season dressing with salt. Transfer 2 tablespoons dressing to small bowl; reserve for steak. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Sprinkle steak with salt and pepper. Cook to desired doneness, 3 to 4 minutes per side for medium-rare, brushing top of steak with some of reserved dressing during last minute of cooking. Transfer steak, dressing side down, to plate; brush with remaining reserved dressing. Let rest 10 minutes. Thinly slice steak across grain on slight diagonal.
Place greens, cucumbers, bell pepper, cilantro, and onions in large bowl. Add dressing; toss to coat. Divide salad among plates. Top with steak and avocado slices.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com
Michael’s Crazy Chicken Rice Noodle Stir-Fry
May 28, 2010
Michael’s Crazy Chicken Rice Noodle Stir-Fry (recipe by “Oishii!”)
My notes: This recipe is inspired by Ming Tsai’s “My Crazy Chicken-Rice Noodle Stir-Fry,” which appears in his cookbook “Simply Ming.” He calls them crazy because the “spiciness leaves you goofy with delight.” I call them crazy because my David is crazy for them. He requests this dish more than any other, which makes it a household staple.
Do you have a favorite asian noodle dish? Please feel free to post links below.
Ingredients
- 14 ounce pack fresh rice stick noodles (banh pho tsui)
- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 1 teaspoon sugar
- 1/2 tablespoon sriracha brand hot chile sauce, or to taste
- 1 1/2 tablespoons vegetable oil
- 1/2 large onion, diced
- 2 large cloves garlic, chopped
- 1 pound or more ground chicken or turkey
- 2 large scallions, sliced
- 1/3 heaping cup (1/2 ounce) Thai basil, packed and chopped
- kosher salt and pepper to taste
Preparation
Fill a large bowl with warm water. Add the noodles and soak until tender, about half an hour. Drain and set aside.
In a small bowl combine the fish sauce, lime juice, sugar, and chili sauce, and stir until the sugar is dissolved.
Heat a wok over high heat until almost smoking. Add the oil and swirl to coat the pan. Add the onion and garlic and cook until the onions soften. Add the ground chicken and brown. Add the noodles and the sauce mixture and heat through. Add the scallions and basil and toss well. Season with salt and pepper. Garnish with some fresh basil and lime slices if desired.
Other Thai Favorites
Pad Siew
Authentic Shrimp Pad Thai
Thai Style Wide Noodles in Gravy (Lard Nar)
Ideas
Here’s another recipe that uses Thai basil: Thai Curried Noodles With Pork and Basil. Also check out my top 9 recipes that use fresh herbs.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com
Like this:
Michael’s Thai Cucumber Salad
May 11, 2010
Michael’s Thai Cucumber Salad (recipe inspired by Ming Tsai)
My notes: Sometimes I work my way backward with a menu, from the dessert to the main dish, or from the appetizer or side dish to the entree. Today I was hungry for my Thai cucumber salad and decided to make one of my favorite main dishes ever: Korean-Style Grilled Flank Steak. The sweet cucumber salad balances out the spiciness of the steak. I prefer to make this healthy and delicious salad with hothouse cucumbers, which have a thin skin. In order to make the dressing you will need to find an asian grocery store which stocks a few basic Japanese items.
Ingredients
- 1/2 cup aji-mirin (Kikkoman brand)
- 1/2 cup rice vinegar (Nakano brand, unseasoned)
- 1 teaspoon sugar
- 1 teaspoon wasabi paste, or to taste
- 1 large hothouse cucumber (18 ounces), sliced
- 1 1/4 cups sliced carrots (6 ounces)
- 1/4 large red onion (2 1/2 ounces), chopped
Preparation
To make the dressing whisk together the aji-mirin, rice vinegar, sugar, and wasabi paste in a medium size bowl. Add cucumbers, carrots, and red onion, and toss well. Let the flavors combine in the refrigerator for an hour or more.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com
Michael’s Wisconsin-Style Fried Rice
April 2, 2010
Michael’s Wisconsin-Style Fried Rice (recipe by “Oishii”)
My notes: This is my interpretation of fried rice, with a Wisconsin flair. OK–there isn’t such a thing as Wisconsin-style fried rice. This is my idea of humor, and it comes from a strange place because I am a Wisconsinite who has lived in Japan and has adapted some interesting culinary habits. I usually make fried rice with smoked sausage or bratwurst, and it is a time-tested master recipe of mine. Note that fried rice requires “day-old” rice, which is not as sticky, and I detail how to make it below. Like any Japanese household I cook my rice in a rice maker, but if you prefer to follow stove-top directions that is fine.
Ingredients
- 3 cups cooked (“day old”) Japanese rice (Kokuho Rose, Botan, or Nishiki brands)
- 1 1/2 teaspoons cornstarch
- 1 1/2 teaspoons sesame oil
- 4 ounces of cooked bratwurst or smoked sausage, chopped into small, bite-sized pieces
- 2 tablespoons vegetable oil
- 1 1/2 large cloves garlic, chopped
- 2 large eggs
- 1/2 cup frozen mixed vegetables
- 1 tablespoon soy sauce (Kikkoman brand)
- 2 tablespoons oyster sauce
- 2 scallions, chopped (use white and green parts)
- freshly ground pepper
- kosher salt
Preparation
Make “day old rice” one day in advance: Measure out rice and water according to package directions and add to rice maker. Rinse several times with water until the water is no longer chalky. Add water back to rice maker to the measured level and let it set for at least 30 minutes or up to a day. Cook rice. When rice is finished, let it cool, and then put it in a freezer bag. Break up the rice in the bag so it doesn’t stick together. Put freezer bag in refrigerator or freezer to allow rice to dry out over night. This is crucial. Take rice out of refrigerator or freezer. Thaw if taking out of freezer. Break up the rice inside the bag again.
Beat eggs in a small bowl. Set aside.
In another small bowl mix bratwurst or smoked sausage with cornstarch and sesame oil. Heat a very large fry pan or wok on high heat and coat with vegetable oil. Fry bratwurst or smoked sausage mixture until it starts to brown. Add garlic and stir. Fry a minute more.
Stir in the rice and push contents of pan over to one side. Almost half of the pan will be empty. Add beaten eggs to empty side of pan. Pretend you are making an omelet. Let eggs set on edges, push edges down a bit with flat rubber spatula, swirl runnny eggs under edge, and fold set eggs over runny part. When omelet is still a little runny, gently fold rice mixture on top of it.
Quickly stir in oyster sauce and soy sauce. Add scallions and mixed veggies to rice and omelet mixture. Remove from heat. Season to taste with salt and pepper.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I develop in my test kitchen. My inspiration comes from cooking magazines (Bon Appétit, Fine Cooking, Food & Wine), cookbooks, blogs, online food communities such as Chowhound.com, popular restaurants, tv shows, friends, and family.
Now it’s your turn. Do you make fried rice? In what variations? We would love to hear from you if you enjoyed this post. -Michael
