Quick ‘n Easy Spam Fried Rice
Do you ever order Chinese or Asian takeout, and have a ton of white rice left over? If you’re like me, and you are constantly throwing away two- or three-day-old white rice, don’t. With a little bit of help, that white rice can turn into a satisfying meal in a matter of minutes.
Inspired by a Hawaiian-themed meal I had recently, I was home one day and came up with this quick and dirty recipe for Spam Fried Rice, which takes just a little more than 15 minutes. It’s a great lunch or midnight snack, super-easy and keeps for days in the fridge.
Spam Fried Rice
Prep time ~ 10 minutesCook time ~ 5-7 minutes
Ingredients
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2-3 cups day-old white rice1/2 a tin of Spam or Spam Lite, diced1/4 yellow onion, diced1/4 medium sized carrot, diced (optional)1-2 large eggs, scrambledBlack pepper (optional)
optional: 1 Chinese sausage, diced
Sauce
2 tbsp mushroom soy sauce, or Kikkoman lite soy sauce1/2 tsp sugar1 tsp oyster sauce
Makes 3-4 servings
Directions
Dice onions, carrots, Spam, and optional Chinese sausage, set aside. Heat up a deep frying pan or wok to medium-high heat, saute Spam and Chinese sausage until slightly golden or charred (if not using Chinese sausage, add about 1-2 tsp of canola oil), about 1 minute. Add onions and carrots, and saute until onions are translucent.
Add day-old rice, breaking up the rice so that it isn’t clumping together.
Mix ingredients for sauce together in a separate bowl, drizzle in sauce evenly across the top of the rice, and toss until evenly coated. In a small bowl on the side, whisk two eggs together. Push the rice aside to make a small hole in the middle of pan, exposing the bottom of the pan, and pour the egg mixture in the middle. Scramble the egg in the middle of the pan before folding egg into the rice. Toss to evenly distribute, pepper to taste, and voila, you are done!
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Gruner Veltliner – A Wine For Passover and Easter
We don’t want to commit sacrilege but we have the perfect wine for both Passover and Easter or maybe a joint celebration if you reside in a household that celebrates both. But, we will warn you that these may not be the wines for your Passover if you want Kosher wines. But, trust us. Whether you have never heard of Gruner, may have heard it in passing or consider yourself a Grunerphile, this wine will make the perfect perfect accompaniment to matzo ball soup, roast chicken, ham or turkey. We know, we have tried them out.
Gruner Veltliner is a grape, a wine that is made from the grape and essentially the national wine of Austria. The Austrians are so crazy for this grape that it takes up nearly a third of all vine plantings in the entire country and it grows in almost every part of the country where vines can grow. Not bad for a grape that wasn’t hugely popular until the 1950′s. But, to be fair, Austria is pretty cold and not all grapes can grow there. While I don’t know if the Gruner craze will hit the rest of the world like it Austria, we predict that it will continue on its path to becoming an extremely popular white wine. Also, if Gruner’s march to being the popular girl in school is going to continue, Austria needs to share more or other countries need to start producing wine that is on par with the Austrian Gruner. Seriously, Austria doesn’t like to share and a vast amount of wine is consumed there. Other countries that produce Gruner are Slovakia and the Czech Republic with the United States, Australia and New Zealand starting to plant more acreage.
If you have reached this far, you might wonder, does Gruner deserve such heaps of praise. The answer, truthfully, is yes. And, this isn’t the first time that I have recommended it. Gruner has the refreshing acidity of Sauvignon Blanc balanced by the weight of the wines, which provide a luscious mouth. Steely minerality is complimented by notes of arugula, white pepper, citrus and green apple. Additional notes of stone fruit, especially peach, and tropical notes are imbued from the wine’s growing area. This ensures that Gruner will have those arugula, citrus and white pepper notes that people love but express little surprises from each region. Try them to find out which ones you like the best. One of my favorite regions is the relatively unknown, upstart Kamptal region. You may also find higher end Gruners that have spent time in oak, imparting those flavors as well. Like the high school beauty who looks great at the 20th reunion, Gruner drinks both well in its youth and with age.
Here are four delicious Gruners to try for Easter or Passover:
2009 Laurenz V. “Charming” Gruner Veltliner – this little gem is from the Kamptal region. It has a zippy acidity with a medium body and notes of peach, melon, lychee, arugula and white pepper. I would drink this wine often with or without food. Price around $28.
2010 Huber Gruner Veltliner – this wine hails from the Traisental, one of the smallest growing regions in Austria. The wines cling to narrow terraces in what can only be described as a picturesque scene. This region is known for its vibrant fruit and the long aging potential of its Gruner Veltliner and Rieslings. Gruner is dominant in this small area with over 60% of the plantings. The Huber expresses typicity of the growing region with refreshing acidity and its almost perfect combination of spice and fruit.
2010 Pfaff “Haidviertal” Gruner Veltliner – this wine is from Weinviertel, the largest wine growing region in Austria. The Weinviertel is slightly north of Vienna and was Austria’s first DAC, which stands for Districtus Austriae Controllatus, what I would describe as a quality control system. This grapes for this wine are grown in the “Haidviertal” vineyard and are known to be textbook Gruner Veltliner from Weinviertal. The Pfaff is spicy and juicy with tones of mandarine, lime, arugula and white pepper. Perfect for ham.
Szigeti Sparkling Gruner Veltliner this Gruner is sparkling. It’s made with 100% Gruner grapes in the traditional method with yeast imported from France. Yet, the true nature of the Gruner shines through with notes of citrus, arugula and white pepper. Seriously, what could be better than Gruner than sparkling Gruner.
http://margaritavilleblenderinfo.com/
Etz Kamptal Gruner Veltliner – check out our earlier review of this amazing priced wine. Plus, I love the fact that it comes in a 1 liter bottle and is enclosed with a beer cap. Talk about fun for a party!
Photo courtesy of WineMonger
Please note that some of the wines were provided as samples.
Ninja Kitchen System 1100 blender is a effective blender that may be versatile within the joining ability connected with a variety of food sorts. It’s owing to the powerful pace motor that is certainly changing. It usually is used for fast preparation of countless types of recipes starting from sauces so that you can smoothies, glaciers creams in addition to soups.
It is really best for nearly all extended family simply because its box jar is big. Offering you the opportunity intended for making sufficient quantities at one time. It is actually of several colors in which you can decide on. Colour can be light, red and also black determined by your current selection.
Ninja Kitchen System 1100 do the job extremely well often fitness center in the workplace. It possibly incorporates a DVD which often clearly points out the can be used to accomplish effectiveness. In addition, it carries a manual, your well- organized formula in addition to a tamper with regard to pushing additional ingredients within its cutting tool as you continue using this. The diverse speed for the product may be checked utilizing a switch which is situated inside the part of the device. Moreover, it has a move which might be controlled to accomplish faster.
Its pot is usually greater as compared to virtually all other appliances you’ll find. Anyone with a big household will see this blender beneficial in serving their relatives. The reason is , the device enables you to help to make more portions in your cooking food. You are able to certainly cope with or clear. Its knives which can be connected to it has the base lead it to easy to possibly be cleaned using water or perhaps if you prefer to correct it with soapy the liquid so if. It has the durability exceeds any acknowledged blender. It might possibly last higher than 20 years of the firm’s usage. This is certainly a good reason why it’s the greatest coming from all other models that.Really it may be costlier when compared with virtually any machines, but it certainly saves you the price tag on buying an additional within almost a year as well as years.
The blender just isn’t 100% perfect of their actions. You need to provide much more room correctly on your counter. That is thus for your largeness which may halt compared with mostly other kinds of blenders. Which means you will be difficult to perform properly when large ingredients are used. In that case you may be necessary to ensure that the substances are shoved for that blades. The following takes occasion for it to master though it may be powered. Additionally you need to provide further containers, which may be directed from the original company on the product, when you find yourself utilizing it for more challenging ingredients that could be almond or almonds.
Ninja Blender Reviews
Usually about two weeks after the last frost farmers are out on the field putting seeds into the moist soil. The mild temperature already has some farmers planting seeds for Spring lettuces. It’s a bit of a gamble to seed that early since April might bring too much rain and the occasional frost, which might destroy the first harvest. It makes these early greens all the more precious.
How baby greens come about
The seeds germinate after a week and depending on the kind of greens they grow into harvestable salad plants within the next three weeks. You might see some small leafed local lettuce at the market right now, most likely these come from the hot house and the ones on the supermarket shelf have traveled from afar.
(different organic lettuces)
What’s the big deal
I love Spring lettuce because the leaves are tender, expressive in flavor and have a nice mouthful size. I’m sure you can relate to the situation when you’ve had to wrestle a large salad leaf into your mouth - not too photogenic of a situation. I can hardly wait for the first tender leafed sucrene lettuce to hit the farmer’s market – it’s a butter lettuce variety or wild watercress that has a natural mustardy flavor. Baby kale, sharp tasting arugula, velvety baby spinach are all terrific and manageable in a Spring salad bowl – later in the season once these lettuces are grown to their adult size and stronger flavor might clash with tender lettuces. A few add-ons such as radishes and pea shoots can offer a textural contrast and sometimes –if you are lucky – the farmers bring purple flowering chive buds to the market. These colorful buds have an oniony taste that adds a pop to your gentle salad. Nasturtium flowers, from the watercress family, add a visual beauty in their red and orange tones with a delightful peppery flavor profile. They are a great addition to a Spring salad bouquet pleasing to both the visual and taste palate.
(greens, avocado, olives, flower)
Dressing your Spring lettuce
Depending on the mixture of lettuce a Spring salad can be a hodgepodge of flavors so the vinaigrette or dressing becomes a key element to be the liaison. I can’t decide which one of the following dressings is better – I guess it depends on your mood.
Chili Lime Vinaigrette
(recipe for four salads)
1 small can adobe (smoked jalapeno peppers) or 1 tablespoon
1 lime, juiced
1 teaspoon honey
2 tablespoons extra virgin olive oil
2 tablespoons hot water
2 tablespoons rice vinegar
5 grindings black pepper
¼ teaspoon sea salt
- Combine all ingredients in a kitchen blender and process for two minutes.
(slicing radishes with a mandolin)
Lemon-tahini Dressing
(recipe for four salads)
1 tablespoon tahini
2 tablespoons hot water
2 limes, juiced
5 grindings black pepper
¼ teaspoon sea salt
- Combine all ingredients in a kitchen blender and process for two minutes.
Chef’s Note: Serve hearty rye bread with greens -- it compliments the natural bitterness of salads and is terrific for moping up extra sauce in the salad bowl.
