I have an obsession. I love buying cookbooks. And not just the easy-to-make weeknight recipe books but super hard and complicated cookbooks produced by amazing chefs that have some of the best restaurants in the nation (some of them ~ the world). When I buy these cookbooks I read through them with post-it notes flagging countless recipes I want to cook. But I rarely cook them. I’m not even a very good cook. I also have run out of space for them on my bookshelf. So before the cookbooks take over my house I think I should use them… cook with them.
So here’s my project: to cook every recipe in my fancy-smancy cookbooks. And to document them here, as I hope my blog obsession will force me to actually cook these recipes so that I can blog about them.
April 11, 2009
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Now clean out your fridge! Basically anything goes into fried rice (the Hawaii version anyway). So add your vegetables (I added carrots and green onions) and spices / sauces: garlic, ginger, soy sauce (shoyu), brown sugar, salt, pepper, and sesame oil.
Next, add an egg.
Lastly, get rid of that old rice in your fridge. I had about 2 cups of white rice (japanese style) left over from dinner the night before. It all went into the pot.
And voila: yummy spam fried rice.
