What’s Stirring in My Pot? Fried Rice Hurricane Sandy Style

Fried Rice

Fried Rice Hurricane Sandy Style
photo by madame b

 Preparing for a hurricane is unique. Food Stores are ransacked as if we will never get food supplies again, and on the other hand there is the question if we lose power we lose all our food, sooooo  how much food do you really need to buy?
I decided to be resourceful this hurricane and use all the ingredients in the house after all isn’t this the time to break out all those non used enough ingredients in the pantry?  You can pretend you are on the Master Chef  Hurricane Sandy challenge. Have fun!

I‘ve made fabulous dinners and treats these past few days, but the one which anchored two meals was Fried Rice. This recipe has always been a lifesaver and lo and behold, it came in handy these last couple of days.  Enjoy!

Inspired by a recipe from Foodnetwork.com courtesy of Rachel Ray.


  • 3 cups water
  • 1 1/2 cups white (I prefer jasmine)
  • 3 tbspveg. oil
  • 2 eggs, beaten
  • 2 cloves garlic, chopped
  • 2 inches (this is about 1 1/2 tbsp ) ginger, minced or grated
  • 1/2 cup shredded carrots
  • 1 red pepper, diced
  • 4 scallions, thinly sliced on an angle
  • 1/2 cup frozen peas
  • 1/3 cup Tamari (aged soy sauce. makes a difference)


  1. Cook rice, I like to cook my rice in the micro it comes out perfect all the time.  Spread rice out on a cookie sheet to quick cool.  This is an important step as when cooking most fried rice, day old rice is advised, but the above tip is a true time saver.
  2. Heat a wok or large non stick skillet over high heat. Add the oil to the pan.
  3. Add egg to hot oil and break into small bits as it scrambles.
  4. When eggs are scrambled, add garlic and ginger to pan.
  5. Add carrots, pepper, scallions to the pan and quick stir-fry veggies for 3 min.
  6. Add rice to the pan and combine with the veggies.
  7. Fry rice with veggies 2 or 3 min.
  8. Add peas and tamari to the rice and stir fry 1 minute. Serve.

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