Dinner

I made Chinese for dinner last night: Chinese Egg and Tomato and Ginger Fried Rice.

 

Chinese Egg and Tomato

 

4 eggs

1 tsp Shaoxing rice wine

¼ tsp Sesame oil

3 T canola/vegetable oil

3 shakes white pepper

½ tsp salt

1 scallion, chopped

8 oz tomatoes, cut into thin wedges

1 tsp sugar

2 T water

 

Mix the eggs, wine, sesame oil and salt in a bowl. Heat 1 T canola oil in a wok/pan and add the eggs. Cook the eggs, stirring often, to create large clumps. Remove the eggs and keep warm. Heat the other 2 T oil in the wok and add the tomato wedges, sugar and water. Give it a couple stirs and cover. Cook 30 seconds and let the mixture boil. Return the eggs to the pan for reheat and add the scallions. Stir and then serve with steamed white rice or by itself.

 

Ginger Fried Rice

 

2 T peanut oil

½ T minced ginger

½ T minced garlic

3 scallions, sliced

½ tsp Cumin seeds

Pinch crushed red pepper

Salt

1 c day old cooked rice (I used brown rice)

1 tsp Soy sauce

½ tsp Sesame oil

 

Heat half the oil in a wok and let it get hot. Add the ginger, garlic, crushed red pepper, cumin seeds and cook until the ginger and garlic are browned, but not burned! Remove from the pan.

 

Add a bit more oil and then the scallions and cook for a few minutes so they soften. Then add the rice, and the soy sauce and sesame oil and cook until the rice is heated through. We like the rice a little crispy so I cook a bit longer. Mix in the ginger/garlic mixture and stir. Enjoy!

 

*I would reduce the amount of cumin seeds by a smidge. It was a little too robust for me.