I think Matt Damon can/could be the next Marlon Brando. I said it. There. I said it first?
P.S. Maybe there will also be updates to this blog called, "HELLO HOLLYWOOD". I just don't see why not.
Saturday, February 12, 2011
You say 'left overs', I say 'yum'!
So!
I decided to add some cooking stuff to the mix. Isn't that great?! Say it with me, "That's great!".
Moving forward, I'd like to share a new recipe I found for transforming 'left over' rice into a 'right under' (opposite of 'left over') treat. I found this recipe on so many different blogs and websites, that I don't know where it's true origin lies...anyway, it works. It's great.
I highly suggest the trying of different sauces depending on the original rice used. We had a garlic rice with a hint of soy, to start. I added an additional egg white to the recipe (included below), since my original rice had dried out a bit....Upon ingesting, I dipped my Rice Fritter into Soy Sauce and was very pleased. The Man dipped his in Sweet Chili Sauce and was also very happy. We ended up having to splinter the remaining fritters off into fractions towards the end, since they were a) so delicious and b) we were hungry.
Recipe!:
1 cup cooked rice, packed
1 onion, grated
1 egg
1 egg white
2 tablespoons cornstarch
Vegetable oil for frying
(All below was found on various other sites/blogs, but is still useful information)
Combine all the ingredients except for oil and mix well. In a pan, heat oil for shallow frying. When the oil is hot, add a tablespoon of batter, pressing down slightly to form a flat fritter. Fry one side until golden and flip. If there are many holes in the fritter, add more cornstarch to the batter. Drain fritters on paper towels to absorb excess oil.
Serve with your favorite sauce and/or saucy experiment.
Enjoy!
I decided to add some cooking stuff to the mix. Isn't that great?! Say it with me, "That's great!".
Moving forward, I'd like to share a new recipe I found for transforming 'left over' rice into a 'right under' (opposite of 'left over') treat. I found this recipe on so many different blogs and websites, that I don't know where it's true origin lies...anyway, it works. It's great.
I highly suggest the trying of different sauces depending on the original rice used. We had a garlic rice with a hint of soy, to start. I added an additional egg white to the recipe (included below), since my original rice had dried out a bit....Upon ingesting, I dipped my Rice Fritter into Soy Sauce and was very pleased. The Man dipped his in Sweet Chili Sauce and was also very happy. We ended up having to splinter the remaining fritters off into fractions towards the end, since they were a) so delicious and b) we were hungry.
Recipe!:
1 cup cooked rice, packed
1 onion, grated
1 egg
1 egg white
2 tablespoons cornstarch
Vegetable oil for frying
(All below was found on various other sites/blogs, but is still useful information)
Combine all the ingredients except for oil and mix well. In a pan, heat oil for shallow frying. When the oil is hot, add a tablespoon of batter, pressing down slightly to form a flat fritter. Fry one side until golden and flip. If there are many holes in the fritter, add more cornstarch to the batter. Drain fritters on paper towels to absorb excess oil.
Serve with your favorite sauce and/or saucy experiment.
Enjoy!
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