And once it's in that big pot of fried-rice-ness, I just hate it. I push off eating it. I whine about it. Un-fun.
But it is easy to make...
I reheated a bunch of it yesterday. Added extra salt, extra soy sauce (making it a deep mahogany brown), and drizzled gobs of sweet chili sauce over it.
It became eat-able and I was (mostly) happy. So that worked.
Otherwise, my allergies have been misbehaving again, so I'm benadryling it, which means extra sleep, and less than sharp braining. Also, oversized (or full-sized) keyboard of +1 disfuntion is causing me ongoing fits.
Added to Fail-ful keyboard, I have the matching Fail mouse. Fail mouse is full of fail. Srsly. It's no good for playing games. So I don't want to type (bad keyboard) and I can't play games (bad mouse). I think I need to hook up the "old" computer of spidered-screen-ness. At least I can type with it.
Hmm...
Maybe I'll branch out and make some pizza today... I need to finish the eggplant. It's good on pizza.
I seem to have lost my "voice" again... I suspect the benadryl is holding it hostage.
I thought I posted this on the last entry, but it's not there...for future ricely reference, the secret to really good fried rice is hoisin sauce. A bottle of hoisin costs just a little bit more than a bottle of soy.
ReplyDeleteHoisin, huh? I'll add it to my shopping list
ReplyDeleteI never know what to do with hoisin sauce, it's sitting in the refrigerator for the longest time now. I figured hoisin had to be coupled up with mirin and others to taste good. Maybe I just haven't found the right recipe that doesn't need a wealth of ingredients.
ReplyDeleteI haven't had it by itself (that I know of), so I dunno.
ReplyDeleteMostly what you do with hoisin is put it on pork. It has the same flavor profile as barbecue sauce--sweet-sour-umami-garlic. Maybe not the most versatile ingredient for a vegetarian.
ReplyDelete