Work with what you've got, and you'll create a tasty new recipe
I tried to make Singapore noodles one night, only to realize, I had no rice noodles in the house. And, yes, I could have ventured out to get some; but I at times can be lazy. So out went the noodles, and in came rice! The substitution worked perfectly.
Stir-frying is easy, if you head to the stove with everything prepped. It's what chefs call "mise en place." Since the cooking happens really fast, there isn't enough time to prep as you stir-fry. It's all about timing and layering ingredients into the pan to get the right colors, textures and flavors.
When making fried rice, it's always better to use leftover rice. But if you don't have it in your fridge, don't let that stop you from making this recipe. Just make a pot of rice while you prep the rest of the ingredients.
Cooked White Rice
Makes 3 cups
1 cup long grain white rice
1 1/2 cups water
Pinch salt
1. In a small pot over high heat, bring rice, water and pinch of salt to a boil, about 1 minute. Reduce heat to low; cover and simmer until rice is tender and no liquid remains, about 12-15 minutes.
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