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[morgynleri]

*does a victory dance* I have successfully made fried rice in my instantpot! And it is noms.

Today's mix:

garlic-from-a-jar
green onions (because I can use scissors to cut them!)
a small yellow onion (not doing that again)
green cabbage
broccoli
ginger (it took a bit to thaw enough to cut up instead of grating; may just grate it next time)
shitake mushrooms (they snap when frozen!)

chicken

half-and-half medium-grain white rice and millet

extra light olive oil and seseme oil for frying
soy sauce because of course soy sauce

Comments

[montuos]

I don't know if lime is a good or bad thing for you, but I once had a bunch of ginger that I cut up into matchsticks and kept in lime juice in the fridge. (It was intended for a gin thoke that I kept putting off because I didn't want to fry lentils again without a mesh strainer.) It stayed good for half of forever, and the only reason I pitched the last of it was that the jar had been tipped over in the fridge for I don't know how long, and being a repurposed jar, the lid was lined in cardboard rather than anything liquid resistant.

tl;dr it's good to keep some ginger julienne handy when you have the spoons to put some by.

[morgynleri]

I may do that the next time I get a ginger root (which now that I know I can do fried rice in my instapot, will be sooner than it might be otherwise), though I'm likely to freeze it in flat layers so I can easily snap off some bits, mostly because if I want ginger, I don't want extra citrus flavor to come with it. :)