Johnsenclan

• After winning four more primaries last night, Obama has now won every state since Super Tuesday. And he’s now getting the majority of voters over 65, who have been voting for Clinton in the past. Obama now takes the lead in total delegates (including Superdelegates). McCain wins all three primaries.
• Where do mob nicknames come from?
• Tabletop photography
• 3 Utah cooks appear in Food Network series
• Food Porn of the day, Roast Chicken
• For the second election night in a row, Clinton refuses to congratulate Obama. Also, she had another campaign leader quit yesterday.
• There may be hope for our society, Paris Hilton’s latest movie bombed.
• First born children get about 3,000 more hours quality time with parents between ages 4-13 a new BYU study says

Sara asked for the recipe to the fried rice I made for our game night. You’d have to ask Allie or Neil for an honest opinion, but we like it.

(Ham, Chicken, Shrimp, Tofu) Fried Rice

Here’s the great thing about it, all you need is some kind of protein, some rice and vegetables of pretty much any combination. So it’s easy to make if you just have stuff in your freezer that you don’t know how to use. I’ll write down the version I made last week, and in parentheses I’ll add some substitutions that are easy to use.

First you need to cook your rice. We prefer Jasmine rice because it makes your house smell nice, but anything will work. Make three cups uncooked rice using your favorite method, preferable 4-10 hours in advance. Let it cool and just leave it out or put it in the fridge, it’s better if it dries out slightly.

Precook your protein, or buy it precooked at the deli.

Heat up your wok (works best) or any large pan on low heat with 3 Tablespoons sunflower or olive oil. Add 4 diced green onions, two diced cloves of garlic and 2 teaspoons diced ginger if you’re a ginger fan.

Cook this for a couple of minutes, until the garlic starts to go translucent. Dice the precooked ham (tofu, chicken, shrimp) and cook for a couple of minutes until it’s warmed through.

Add the rice. Keep the heat on low or medium low, it can start to stick quickly. You want to keep stirring it so it cooks evenly. Add 1/4 cup soy sauce. Not the gross lite stuff either, you want good dark soy sauce. Just go to an Asian market and buy something that has ingredient written in another language, and it will probably taste the best. You want to do this to taste, so scoop some up and eat it, then decide if you want another 1/4 cup. If you’re used to disgusting Chinese food from the mall food court, you’re probably want another 1/2 cup.

When the rice is warmed through add 1 cup chopped baby corn (frozen peas, frozen corn, sliced carrots, broccoli, water chestnuts, beans, and bonus points if you grabbed a vegetable you’ve never heard of from the Asian market) and 1 cup bean sprouts (pea pods, sliced green peppers, onions), keep turning the rice until everything is cooked through.

Combine two eggs and 1 tablespoon Hoisin sauce (or a teaspoon soy sauce if you don’t care for Hoisin). Slowly drizzly this over the rice as you keep turning (you can also just scramble it up and add chunks of egg to the finished rice, but you asked how I did it, right?). Cook for three more minutes and then serve.

We served it with lime coconut soup, but you can also make a nice hot and sour or eggdrop soup.

Tags: feed, interesting links