Tonight my younger brother and I had a conversation that went like this
SoulTofood: What do you want with the leftover rice?
Illusionist: Fried Rice!
*SoulToFood looks in cupboard unamused*
SoulTofood: We don't have any fried rice makings
*Illusionist looks a little disappointed*
SoulTofood: I have an idea, Pigeon Peas can be our normal subsitute Sweet Peas, we don't really need Soy Sauce, how about we make a Mexican fried rice. And that's how this recipe came to be.
Because we couldn't make an Asian fried rice, we made a subsitute using Mexican seasonings
Can of Pigeon peas
Can of Green Chiles
Leftover Cooked Rice
Spices [I went with Ms. Dash Sweet Chipotle, Chili Powder, Red Pepper, Black Pepper, Onion Powder, and I really recommend Garlic Powder or Granulated Garlic. Today I made the mistake of using Garlic Salt WAY to ****ing Salty trust me just don't. Despite the saltiness its still really good though]
-Heat up skillet, remember hot pan cold oil, when skillet is ready put some very little oil, just enough to coat the pan, when the oil turns shimmery, put your leftover cold rice in
-Let your rice burn a little, omg just that right amount of crisp, trust me it's worth it
-After your rice is at your prefered crispiness, put the green chiles juice and all in to moisten it up so it doesn't dry out
-After mixing your green chiles, put your pigeon peas in, stir, and then your seasoning
-It should be done when your pigeons peas are soft
-Serve and Enjoy
Cooking from the cupboard is a good way to go! I often cook just like this.
"Now listen, I know you've got to think about your image, 'cause image is important to you, because of course your friends are gonna dictate your actions through the rest of your lives, and I wouldn't want you to step away from them and become an individual, that would almost be too much!"...