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Wednesday, 13 February 2013 15:22

A midwestern fried rice

Who among us doesn't enjoy fried rice? Be it pork, chicken, shrimp or vegetarian fried rice, I have enjoyed it as a meal at lunchtime all by itself. As odd as it sounds, fried rice here on the East coast differs from that in the Midwest. For some reason, Asian restaurants along the Atlantic serve rice much darker than that in the Dakota, Nebraska and Minnesota region. They are more apt to add "lite" soy sauce, which gives it a lighter appearance. Good idea. Who could use a little less salt in their diet but keep the flavor? I could!

Published in The Cooking Edge

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