Tuesday, August 2, 2011

Leftover Chinese Takeout Rice Pancakes

Ok, so you're not always going to want to cook when you get home from work. Sometimes, that takeout Chinese place around the corner is just what you want. As Montgomery Burns said, "Ah, General Tso, you were a bloodthirsty foe, but your chicken is delectable!" 

Inevitably, there will be that carton of rice that no one wants. Instead of throwing it out, here's a way to turn it into a quick dish. And all you'll need are eggs and scallions.

 This dish only needs three things: Rice, scallions, and two large eggs. You'll also need a little salt and papper and about two tablespoons of vegetable oil or butter. An optional ingredient is sesame oil, which really adds a ton of flavor.
Get a handful of scallions (I used the whole bunch, which was about seven) and slice them up into pieces about an eighth of an inch thick. If you've never chopped scallions before, be sure to cut off the roots, and peel back the first layer, which can be a bit tough. 
In a bowl, beat the eggs, then add in the box of rice and the scallions. Grind in some black pepper (about five turns on the pepper mill should do it) as well as a few pinches of salt. Mix it all together with a fork until it's mixed evenly and there's no clumps of rice. 
Take the two tablespoons of oil (or butter) and heat it over medium-high heat in a pan until you can easily swirl it around. Then, pour in the rice mixture and let it sit for five minutes. If you have a lid, cover the pan. If you're not sure when it's ready, take a spatula or a fork and lift up one side of the mixture. It should be nicely browned and come off the pan easily.
Here comes the tricky part, flipping the pancake. Holding a plate in one hand, you're going to take the pan and flip the pancake into the plate, so the uncooked side ends up touching the plate.
 While the pancake is on the plate, add a tablespoon of sesame oil to the pan, and spread it all over the pan. 
 Then, slide the pancake back into the pan and let it cook for another five minutes, until the bottom gets browned like the top. Slide the pancake onto a plate, and serve. 

And don't forget your cookies!

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