PDA

View Full Version : Review: Vegetable Fried Rice with Pecans and Ginger (May01)

Luiza
05-15-2001, 06:14 PM
This recipe had some of my favourite ingredients: asparagus, shiitake mushrooms, ginger, toasted pecans... Too bad the only thing I could taste was the soya sauce. The extra salt the recipe required didn't help -- the reduced-sodium soya sauce is plenty salty for me.

Still, I think the recipe has potential. I'll try it again with more ginger (which I couldn't taste at all), and just a sprinkle of soya sauce. Or maybe even skip the soya sauce, but I might have to replace it with something. Hmmm. I'm not that good at recipe adjusting. Any ideas?

BTW, the hot cooked rice sticks like crazy. First time I had to stop and switch to a non-stick pan mid-cooking. Live and learn...
laughsandlaughs
05-15-2001, 09:22 PM
I really liked the Shrimp Fried Rice recipe from 2000 (sorry, don't remember the exact month). I add alot more vegetables and substitute frozen/thawed extra firm tofu for the shrimp, but the sauce is quite good (soy sauce, veggie broth, rice wine (I use white wine)). Maybe try the sauce with that, or just cut the soy sauce with broth and wine.

http://www.cookinglight.com/bbs/smile.gif
e.
Luiza
05-16-2001, 12:23 PM
Laughsandlaughs, that's a good idea! http://www.cookinglight.com/bbs/smile.gif I also liked the Shrimp Fried Rice recipe -- sans shrimp, which ended up on my boyfriend's plate. I believe the recipe is in the Dec 99 issue.
RunnerKim
05-16-2001, 01:56 PM
My husband and I both really liked this recipe - although we probably did add extra ginger (if I'm going to the trouble of peeling/chopping ginger, 1 tsp doesn't seem like much!). I did also have trouble with the rice sticking but it worked out okay.

Kim
Peggy
05-16-2001, 09:01 PM
We made this recipe at our CL Supper Club gathering this weekend. Everyone liked it (even the kids!) although one member did comment that it was a bit salty. We used the reduced-sodium soy sauce and I'm not sure if we added any additional salt because I was assigned to prepare a different course. I will definately make it on my own but will now watch out for the extra salt!

Peggy