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Fried Rice and Latkes


Meal 1: Potato Latkes, Roasted Chick Peas w. Red Onion and Preserved Lemon, Last Blue Moon Greens of the Year


  • Follow the video for latke instructions. Really do get the seasoning right. The correct amount of salt really makes these. Taste the raw batter to check the seasoning. It should taste like starchy, raw potato and a definite salty finish. go a little at a time, but estimate a solid pinch per share. If the batter has begun to turn a grey/ brown color, pay it no mind. This is just normal oxidization of the potato. Also, do cook them in a generous quantity of oil - that's the whole point! About 1/4" of oil across the bottom of the pan. Final tip: once the oil is hot and latkes are bubbling away, maybe bring to temp down just a little to avoid burning the edges. They take 2-3 minutes per side.

  • Heat a little butter or oil in a sauté pan. Add the chick peas and their garnish. Toss and allow to become hot and fragrant.

  • Dress the salad.




Meal 2: Pork or TVP Fried Rice, Vegetable Stir Fry, Egg Drop Soup


  • Heat the soup gently on the stovetop or microwave. Serve hot.

  • Heat a little oil in a sauté pan. When hot add the pork or TVP. Stir and fry, breaking up the pork and allowing to heat through. When hot, tip in the rice and repeat the process to heat and lightly crisp the rice. Large shares may need to cook the rice in batches. Serve hot.

  • Reheat and oil the pan. Chop the large tatsoi leaves into 1" pieces. When the oil is just smoking add the vegetables. Stir and fry allowing the vegetables to brighten, wilt, and brown slightly. Season with a little salt and serve atop the rice.




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