There are days when I crave Chinese-style fried rice but there’s no cold cooked rice to make it. What do I do? I improvise. For a quick lunch today, I made mock beef salpicao (no mushrooms so “mock” had to do), fried some eggs (there’s a tip after the recipe) and served them with mock fried rice that I christened garlic and scallion rice.
Mock fried rice? Yes—with mock beef salpicao. I should call it a mocking lunch and that would sound truly pathetic if it didn’t turn out so good. I ran a fork through newly cooked rice to separate the grains then tossed the still hot rice with extra virgin coconut oil, rice wine, salt, pepper, toasted garlic and finely sliced scallions. The aroma of the extra virgin coconut oil was terrific. Its subtle sweetness blended beautifully with the mild acidity of the rice wine. The toasted garlic and scallions provided the crunch. Just beautiful.
- Place the rice in a mixing bowl. Using a fork, rake through the rice to separate the grains to fluff it up.
- Pour the extra virgin coconut oil and rice wine into the rice. Stir lightly but thoroughly to blend.
- Add enough salt and pepper to get a good balance.
- Taste the rice. If you want bolder flavors or if you prefer a different balance of flavors, add more extra virgin coconut oil, rice wine, salt or pepper, or all of them.
- When you're happy with how the rice tastes, toss in the toasted garlic and sliced scallions.
- Serve your garlic and scallion rice with your main dish.
Now, about the egg. Yes, it is just fried egg sunny side up. But did you know that adding a few extras can give plain fried egg better flavor and aroma?
I had dill, I had a lemon… so, why not? I took out the zester, rubbed the lemon against it and gathered the lemon zest. When the eggs in the pan were partially set, I sprinkled them with salt, pepper, lemon zest and dill. I covered the pan, counted one minute, and… the result? Fabulous!
I’m now wondering what to do with the lemon after robbing the zest. A citrusy cocktail drink sounds good…