Fried rice is my favorite way to use up leftover rice. It’s so easy to make at home and a tasty way to use up leftovers.
You can put a variety of ingredients, though most versions will include scrambled eggs and frozen peas, corn and carrots. Usually a protein is added like chicken, beef, ham or shrimp. And of course you can add other items in as well. My mom has a secret ingredient she likes to add in hers.
Mr. K and I recently went to check out Best Taste of China, a somewhat hidden Chinese restaurant in Mira Mesa.
There are two sets of menus: one with more Americanized dishes and one with more authentic Chinese dishes. They also offer various weekday specials, lunch specials, and late night specials, along with all you can eat hot pot. I plan on coming back some other time to try the late night specials ($4.99 a dish).
There are cold appetizer dishes at the front and you can get a selection of three for $6.95.
We chose seaweed salad, cucumbers, and tripe. The seaweed salad was a touch on the sweet side, the cucumbers a little salty. Our favorite was the tripe and it’s one appetizer we don’t see as often.
Fish Fillet with Tofu in Spicy Sauce
I’ve enjoyed this dish at other Schezwan places in San Diego, but this is not what I was expecting. The fish fillet was soaked in a thick spicy broth. It wasn’t as spicy as it looked but it was terribly oily and thick. There was also a lot more tofu than fish.
I’ve been on a red velvet baking marathon.
I hate working with red food coloring. No matter what I do, I get it all over my hands and fingers and it takes forever to get it out. I’ve even tried gripping the bottle with paper towels but it still somehow gets on my hands. But since I’ve been in red velvet baking mode, I decided to do as much as possible at once. I know I’ll have red dye on my hands for a few days, but soon it will be over. Until the next time.
I’ve been experimenting with making red velvet desserts from scratch. I already made a red velvet mug cake. Next, I decided to tackle brownies.