This looks great, and confirms what my family have told me: my fried rice has tasted so much better since I stopped measuring the amount of soy etc. I add. Last night (on the table with your moo shu pork) I threw in leftover sliced spring onions - because that's what we call them in the UK - from making this crudo (https://ingredientbyrachelphipps.substack.com/p/citrus-salmon-crudo-with-capers-cucumber), leftover roast chicken and peas from the freezer, with egg (because the unique 'Chinese' cuisine of the Chinese takeaway means British fried rice is always eggy!) soy and a splash of toasted sesame oil. I'll be trying your sizzled scallion method next!
You have me re-thinking my approach to fried rice. I esp love your flavor bases; will definitely need to try them. BTW, my mom used to make a hoisin and ketchup sauce for her shrimp. I’m thinking this might work for fried rice too :)
I just made a big batch of it and will share the recipe soon! It's so tasty! The closest leafy green I can compare it to is arugula but I like it so much better than arugula and it is less peppery!
I love tong ho (especially in hot pot) and pesto. It never occurred to me that there could be a tong ho pesto! I would love to try your recipe if you decide to share it. Thanks!
Mostly here for the scallion oil. I feel like a lot of recipes I've had end up being super oily in an unpleasant way. Excited to try this!
I know what you mean! I think in fried rice you get less of that oiliness but all the scallion flavor!
Yes please to the tong ho pesto recipe. We’ve only used it in soup or hot pot. Would love other ideas as it grows so well in the garden!
Jealous! I really should grow it too! I just made a big batch and will be sharing the recipe soon!
This looks great, and confirms what my family have told me: my fried rice has tasted so much better since I stopped measuring the amount of soy etc. I add. Last night (on the table with your moo shu pork) I threw in leftover sliced spring onions - because that's what we call them in the UK - from making this crudo (https://ingredientbyrachelphipps.substack.com/p/citrus-salmon-crudo-with-capers-cucumber), leftover roast chicken and peas from the freezer, with egg (because the unique 'Chinese' cuisine of the Chinese takeaway means British fried rice is always eggy!) soy and a splash of toasted sesame oil. I'll be trying your sizzled scallion method next!
Fried Rice is all about freestyling! The recipe is more just like a guide/recommendation! The scallion oil method is so good!
You have me re-thinking my approach to fried rice. I esp love your flavor bases; will definitely need to try them. BTW, my mom used to make a hoisin and ketchup sauce for her shrimp. I’m thinking this might work for fried rice too :)
Hoisin and ketchup is sooooo good. My mom cooks with oyster sauce and ketchup all the time!
I just planted some tang ho seeds! Hopefully they’ll be big enough to use when if you post the pesto recipe!
Amazing! I want to go grow some eventually when we have a few more garden beds! I'll post the recipe soon!
Yes please share that pesto recipe！ 😍 don’t think I’m familiar with Tong Ho but I am always down for new ways of enjoying food :)
I just made a big batch of it and will share the recipe soon! It's so tasty! The closest leafy green I can compare it to is arugula but I like it so much better than arugula and it is less peppery!
awesome awesome awesome. can't wait :)
I love tong ho (especially in hot pot) and pesto. It never occurred to me that there could be a tong ho pesto! I would love to try your recipe if you decide to share it. Thanks!
It’s so good! Working on the recipe for you!