Cycle 4 – Item 241
3 (Tue) September 2013
Shrimp Fried Rice
-Oksu, Seongdong, Seoul, Republic of Korea-
At the end of dinner the other night, when I’d requested a small box to take home the remaining fai daeng sauce, my father said, “You’re probably the first person in history ever to take home leftover sauce from a restaurant.” I highly doubt that.
Why throw out a nice leftover sauce when it can enjoy a second life as a base for something like fried rice? Of course, due to spoilage concerns, it’s best used right away or reheated or frozen. And, on principle, I would never serve such a recycled dish to someone who hadn’t eaten the original dish. But just me, cooking for myself late at night after work, the convenience can’t be argued with.
This time, it also helped that I happened to have leftover basmati rice, the texture of which approximated the fluffiness of jasmine rice.
(See also GLOBAL FOOD GLOSSARY)