Well it's back to blogging! I have been away on vacation and it feels like forever since I have posted a recipe. We all went to Chincoteague Island which is located on the far eastern shore of Virginia. It is the kind of place to go to get away from it all. Not a vacation area that teens would enjoy. More for younger families and people who enjoy a natural beach setting versus a commercialized one. They do have several great restaurants and mini golf for the kids, but the main attraction is the beach. I don't know how many of you are familiar with this area but this is the island where ponies run free and they "make the swim" across the far end of the island to the main island and are auctioned off every July. Evidently they have to auction some of them off to keep the area from overpopulating. No, I don't like the fact of auctioning off these beautiful animals and could not EVER watch that, but I was assured that they are given the very best homes and anyone interested in one is thoroughly screened.
While we were on the island we also visited several of their gift shops. I came across a very neat cookbook that certainly caught my interest. It is called "1 Batter, 50 Cakes." I don't know if any of you are familiar with this book but it is very interesting. The same basic batter is used for a variety of cakes and only the flavorings, spices, etc are altered. And of course the type of pan used. I can't wait to try some of these cakes. It should be fun and I will definitely post the ones I make.
In the meantime, here is a very good fried rice recipe that I found on http://www.startcooking.com/. This one caught my interest since it uses a quarter cup of oyster sauce which really perks up the flavors of the rice. Hope you enjoy!!! (It's also super simple to make!).
You'll need 2 cups of cooked, cold rice (make sure rice is cold)
1/2 chopped onion
2 green onion ends
2 eggs, beaten
1 cup peas and carrots (defrosted)
1/4 cup oyster sauce
2 tablespoons low sodium soy sauce
Heat 1 tbs canola oil in large frying pan. Add beaten eggs and let cook until tops are dry. Remove to plate and cut up using two knives. Set aside. In same pan on medium high setting add another tablespoon of canola oil and chopped onion. Cook for 1 minute and then add cold rice. Cook rice for one minute and add oyster sauce and soy sauce which have been combined together in small bowl. Make sure rice is thoroughly coated with these sauces. Cook for approximately another minute. Now add peas and carrots, green onions and egg and cook for another minute or until all is heated through. This will make about 6 servings.