Today’s lunch: Herbed fried rice and minted soup
Summer is my least favorite part of the year. In this heat, cooking is a dreadful chore rather than a creative expression. So, meals are simple. Everything I cook does not require me to stand in front of the stove for any extended period of time. And the less time that the stove is on, the less the heat that gets trapped inside the house.
Lunch today, for instance, was a soup and fried rice affair. I simmered meaty pork bones yesterday, then I picked the meat off the bones to cook the fried rice. For the soup, I added squash and cabbage to the broth, and sprinkled in torn peppermint leaves just before serving.
Recipe: Herbed fried rice
- 2 tbsps. of cooking oil
- about 3/4 c. of chopped cooked meat
- salt and pepper
- 1 small onion, roughly chopped (see tip)
- 2 cloves of garlic, minced
- 1 finger chili, finely sliced (see tip)
- 2 pairs of kaffir lime leaves, finely sliced
- about 12 Thai basil leaves, roughly chopped
- 2 c. of day-old rice, stirred to separate the grains
- 2 eggs, lightly beaten
- 1 tsp. of toasted sesame seeds (see tip)
- toasted garlic bits
- Heat the cooking oil in a frying pan. Add the meat and season with salt and pepper. Cook, stirring often, until lightly browned.
- Add the onion, garlic, chili, kaffir lime leaves and Thai basil. Continue cooking for a couple of minutes until very aromatic.
- Add the rice. Season with more salt and pepper. Stir fry until the rice is heated through.
- Make a well in the center. Pour in the beaten eggs. Stir the eggs slowly in a spiral motion so that, as the circle gets wider, you incorporate more and more rice into the eggs as they set.
- Stir in the sesame seeds.
- Sprinkle with toasted garlic bits before serving.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 2