Archive for the ‘Deutschland’ Category

Fried Rice for the Lazy Single

May 11, 2010

Yawn. My first two days off in a row after 3 weeks of work.  Much needed. One-day breaks dont cut it. My fridge looks scarily empty. And I dont have any desire to shed my pijamas and get out grocery shopping. Bread? none. Meats? Zip. All I see is a couple free range eggs, wilting green onions, a red onion starting to desiccate, garlic, fresh ginger and half a red bell pepper. On the counter the rice cooker sits next to a half full bottle of light soy sauce. Together they look like a postmodern  still life painting. Is it possible that there be some left over rice? Yes! some white, fluffly basmati I made yesterday morning survived to see this day. So, time for brunch.

Drink choices: there is a handful of coffee beans ready for grinding. And with sunlight flooding my second floor kitchen, I look again at the fridge. I know what’s in there. A bottle of J.P Chenet bubbly Rose (15.99 at Everything Wine) and a bottle of Joseph Drathen Mosel Riesling (12.99). No. It’s too early. So the coffee gets brewed, the onions, peppers, green onions chopped and sauteed in vegetable oil with chopped fresh ginger and garlic on medium high heat. When they look tender, a few dashes of soy sauce, a cup and a half of rice joins the fray, so do the eggs and I stir until the latter look ready.

That’s all. Brunch is ready. It took ten minutes. I have no pretense anymore of chefing my meals when Im on my own. Vegetables get cut in chunks, potatoes remain unpeeled, parsley or cilantro keep part of the stems along with the leaves.  There is no precise recipe here. Any vegetable will do. Amounts? trust your instinct. Screw up once, twice, you will be satisfied on your third try.  Damn. I wish I had some oyster mushrooms.

The fried rice tastes really good. Too bad that by the time I serve  it the coffee cup is empty and I have no more roasted beans left. I really need a drink with my rice. And its only 1130 am.

I look at the fridge again. That rose is surely tempting.

ps. both wines would go well with this recipe, cutting through the oily coating of the veggies and eggs. The bubbly is light and fruity; the riesling is a la Mosel, with hightened mineral acidity. Both have a touch of sweetness to meet the sweetness of sauteed onions and red pepper.