Too many people and publications celebrate the joy of cooking. This is bullshit. Cooking is about futility and anger. Your stupid decaying body shuts down if you don’t feed it a granola bar or pretzels every 2 hours. Then for the next 2 hours, your body communicates via incessant biological feedback whether you’ve eaten too many or too few pretzels. Repeat to infinity.
Are you baking your own pretzels? Sautéing your own granola bars? Doesn’t matter. Still futile.
That said, it’s better to eat and be angry than die and be eaten by some angry other thing. So try to cook this. Original recipe is from About.com with my modifications and suggestions in RED and strikethrough.
ANGRY Thai Fried Rice with Shrimp & Pork (Khao Phad Goong Moo)
Total Time: 25 minutes
Yield: SERVES 2-3 main course/4-5 side
Ingredients:
4-5 cups cooked rice, preferably several days old (DO NOT see tip on rice below)
1 cup sausage cut into very small pieces – Chinese sausage, OR regular sausage or salami works too
1+1/2 cups baby shrimp (frozen is okay – rinse or soak in cool water to thaw)
3/4 (?!) cup frozen peas (or fresh if you have them!)
3 spring (green) onions, sliced
3 cloves garlic, finely chopped or minced
optional: 1 egg
optional: 1 fresh red chili, thinly sliced and de-seeded for garnish
small onion
STIR-FRY SAUCE:
1 Tbsp. oyster sauce (I used Kikkoman brand) <- hell no
2 1 Tbsp. soy sauce
2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
1 Tbsp. lime juice
2 tsp. sugar
1/4 to 1/2 tsp. cayenne pepper (adjust according to how spicy or mild you want it)
good pinch of white pepper (omit if you don’t have any in your pantry)
OTHER: oil for stir-frying
Comments:
- Ok, first of all, nobody’s making a special trip to the grocery store to cook fried rice. We’re cooking fried rice because there’s a giant bag of basmati rice in the cabinet, and combining the contents of this bag with water and salt is the cheapest way to keep a person alive.
- So right out of the gate we’re eliminating Chinese sausage and fresh red chilies. These are not in my fridge. We’re also eliminating oyster sauce for the same reason and also for the additional reason of what the hell am I King Midas?! Oyster sauce is out. Always. You’re lucky we’re not eliminating shrimp after pulling a stunt like that, but there’s a bag of shrimp in the freezer, so add it to the wok. Or don’t. Whatever.
- ¾ cup peas is ridiculous. This isn’t Grandma’s Secret Special Chocolate Chip Cookies recipe requiring 1 ½ tsp baking powder plus additional 3/8 tsp baking powder after sundown. Add a damn cup of peas.
- Maximum cayenne pepper. Angry Fried Rice is spicy. Period.
- Black pepper is fine. White pepper? Seriously, on Martin Luther King Jr.’s weekend? I don’t think so.
Preparation:
Rice Tip: For good-quality fried rice, leftover rice is best – anywhere from several days up to 1 week old. The key is to make the rice as dry as possible. If using freshly cooked rice, spread it out in a large bowl and place uncovered in the refrigerator for several hours (or overnight) before frying.
This is bullshit. The key to this meal is to use whatever the hell kind of rice.
1) Drizzle 1 Tbsp. oil over the rice and gently work it through with your fingers, eliminating any lumps or clumps and separating into individual grains as much as possible. Set aside.
It’s 2013. Use a spoon for chrissakes.
2) Mix all stir-fry sauce ingredients together in a cup. Set aside. Place 2 Tbsp. oil in a wok or large frying pan over medium-high heat. Add the garlic and stir-fry to release the fragrance (1 minute).
Before adding the garlic, add chopped white or yellow onion and cook until translucent. I don’t even like onions, but anybody who claims fried rice doesn’t have onions better not sign up for Family Feud, because Steve Harvey is going to laugh that person offstage.
3) Add the shrimp and sausage, and stir-fry another 1-3 minutes, or until shrimp and sausage are cooked (you may be using pre-cooked shrimp and sausage, in which case this will only take 1 minute).
4) If adding egg: push the ingredients to the side of the pan and crack in the egg. Quickly stir-fry to scramble.
See note 2) on onions. You are adding an egg. Survey says fried rice contains egg.
5) Add the rice, peas, and stir-fry sauce, drizzling it over. Now quickly stir-fry everything together using 2 utensils and a tossing kind of motion (like tossing a salad). The heat should be fairly high, high enough so you hear the rice crackling or popping, but not so high that the bottom of your wok will burn (I keep my dial midway between medium and high). Gently stir-fry until everything is well mixed (1-2 minutes).
Stir with a spoon. You have nothing to prove. Keeping the stove dial between medium and high seemed to work pretty well for stir-frying. I wish there were shorthand to quickly communicate the temperature between medium and high, but alas, cooking is frustration and pain.
6) Add the spring onion and continue stir-frying another minute.
7) Remove from heat and do a taste-test. If you prefer it saltier, add 1/2 to 1 Tbsp. more fish sauce and quickly toss. If too salty, add another squeeze of fresh lime juice.
8) Top with the fresh chili (if using) and serve your fried rice immediately with Thai chili sauce on the side. For my own homemade version, see: Nam Prik Pao Chili Sauce Recipe.
Nothing against chili sauce, but 8 is too many steps for a recipe. Just drop the pageantry and add chili sauce if you want to.
Serving Suggestions: None.
Recommended Wine: Bourbon.
Conclusion:
I don’t have a picture of the meal to upload because I forgot to take a picture of the meal. Mine looked like the photo from About.com but way better. And with so many more peas it was – god, it was almost overwhelming, but everybody kept it together. It was ok. It’s going to be ok.