.
Oh my GOSH! He did it to me again!
(Or maybe I did it to myself...whatever.)
So there I was in the market, in the middle of the day, cooing at the most angelic looking baby propped up in a cart smiling and looking adorable...a blond curls and pink cheeks...and as I turned away, the father turned back from the lettuce selection, smiled and said hi.
Him. Again.
My teenaged crush. (Meaning, the boy I had a crush on way back when.) Who throws me every time I see him. (This is a huge city, is it not? What the heck? I don't run into my family! I don't run into my friends. I don't run in to anyone! Except him. Freaky weirdness I tell ya.) He is just so...dreamy. (Which he probably isn't, by the way. I just can't shake that picture in my mind of him as a oh-so-cool 17 year old boy, just before he became some sort of It-Boy. Nowadays he is just an overly pretentious, aging hipster, but hey...that has its appeal to. I mean he was wearing sunglasses in the market for heavens sake. Worried one of the middle-aged moms might recognize him? Doubtful...)
And what did I do?
I stared. And my normally blank mind went that much blanker. And then I walked away. And I wandered around the market fondly recalling how cute his smile is and noting how his child really looks like its supermodel mother and I forgot the coconut milk, and because of that I had to have pineapple fried rice instead of coconut fried rice with the teriyaki chicken I made for dinner. Which was fine, but really not what I had planned. It's tasty though, and you should try it!
2 cups cooked white rice
1/4 cup vegetable oil
1 clove garlic, minced
1/4 cup minced red bell pepper
1/4 cup peas
3/4 cup diced pineapple
1 egg, beaten
1 1/2 teaspoons soy sauce
1 teaspoon Asian sesame oil
Heat the oil in a wok or a large saute pan over medium heat. When oil just begins to smoke, stir-fry the garlic, about 1 minute. Crumble rice into wok along with the bell pepper and peas and stir-fry until lightly browned, 8 minutes.
Make a well in the center of the rice and add the egg. Scramle and stir into the rest of the rice.
Remove the pan from heat and the pineapple, soy sauce and sesame oil, tossing to combine. Taste and adjust seasonings as needed.
Makes six servings
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According to Chinese food experts, fried rice is a specialty of Yangzhou. They do not attempt to put an exact date on the origin of this recipe. - Food Time Line.org
Sesame oil should be stored in the refrigerator
And now...a food haiku
Go to the Kitchen
Create a great tasting meal
Someone else clean up
