So good, so simple, so colorful and pretty. As I always do, I cooked the egg separately like a crepe, then rolled it up like a cigar and sliced it into ribbons, chiffonade style. I cooked the rice and carrots ahead of time as well, the carrots nuked in a bit of water. After cooking the rice I spread it out on a cookie sheet and refrigerated it until it was good and cold (the best way of doing fried rice). Once I was ready to put this together for supper, it was an absolute snap. For really authentic and delicious flavor, I added a wee drizzle of toasted sesame oil. Topped with sautéed shrimp and scallops, with some steamed asparagus on the side, this was a dinner I'll probably dream about - or at least think about the next time I get hungry!
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So good, so simple, so colorful and pretty. As I always do, I cooked the egg separately like...