October 8, 2006: Recipe: Randy's Famous Sunday Night Fried Rice

Not only does Dr. H. know how to do talented things with plant DNA, but he is also a fabulous cook. Here is something that he makes way better than I do. In fact, I don't even attempt this.

Randy’s Famous Sunday Night Fried Rice
1.5 cups uncooked rice
2 cups water
2 eggs
meat (optional—we used leftover grilled chicken or tiny shrimp
various veggies, diced: green onion, white onion, bell pepper, broccoli, frozen peas, frozen corn
1 ounce dark sesame oil
2 ounces canola oil
salt

The day before: Cook rice - put it in the refrigerator overnight. The rice needs to be prepared ahead of time or this just doesn’t work right.

The rest of this can be done 30 minutes before you are ready to eat. Mix the eggs and an ounce of the canola oil and the ounce of dark sesame oil. (The key ingredient in this whole thing is the dark sesame oil, so don't forget that.)

Pour the other ounce of canola oil in the bottom of a wok or large nonstick skillet. Get it hot (high – not med high, but high)! Randy suggests cooking this while you have clothes on; otherwise, you run the risk of serious injury as the hot oil in the wok will spit at you when you do the next step. When the oil is hot, add the egg mixture to the wok. Get this looking like oily scrambled eggs. Add the meat (make sure it's already cooked). The meat should be diced as well, in small bite-sized chunks. Scramble altogether.

As the eggs are starting to brown), add the rice a little at a time, making sure to break up the clumps as you go. When you've added all the rice, add the vegetables (add them last so they will remain crisp). Mix and evenly heat all that stuff in the wok. Keep the heat on high or medium high, and constantly stir. Add a little more of the dark sesame oil, and keep stirring. Add some salt—taste it as you go. Add some more salt. Taste it again. Repeat.
Spoon out into bowls and enjoy!