This stuff might be even more international than that; you decide. Yum, tasty globalism!
Tam ordered Indian food last night, which meant there'd be a take-out box of nice basmati rice, gently seasoned with a little of this and that, waiting for me in the fridge.
I had a bag of American frozen vegetables, the good old corn, peas and carrots stuff, and I microwaved about half of it with dried onion and chives while frying a few slices of lightly-peppered, applewood-smoked bacon and then gently browned a couple of slices of sopressata. Set all that on a plate with paper toweling under it to dry.
Poured off about three-quarters of the fat, added the rice and once it had warmed, gave it a good sprinkle of shoyu, Japanese soy sauce, and got it nice and toasty. Added the cooked vegetables and got a lot of moisture off them before pushing it all to the sides and scrambling a couple of eggs over high heat (keep that spatula or chopstick moving!).
Eggs cooked, I turned the heat way down and snipped the meat into little bits while adding it. I gave it a good stir, and there you go. I added cilantro to this batch before plating, but only do that if you're sure you like the stuff!*
A darned good breakfast. I'm thinking about taking the leftovers to work for lunch.
* Liking or not liking cilantro isn't a learned taste like olives. It's genetic; either it tastes strongly soapy to you or pleasantly herbal. So this isn't a "try it, you might like it," but more of a "find out by taking a small taste of the plain herb before proceeding."
BUILDING A 1:1 BALUN
3 months ago