take-out at home: fried rice

From our friend Sage Brousseau, a great spring recipe.

a feast for the lens

I was never really a fan of the typical Chinese take-out fried rice. But this is now one of my go-to recipes when I want something fast and yummy.

Fried rice with eggBelieve me, I love the ease of take-out, now and then. But sometimes, making your take-out faves from scratch is as easy as picking up the phone (and even tastier). You only need a few simple ingredients, some of these things you might already have in your fridge…

fried_rice_ing… and there’s little to no skill involved. I’ve adapted this recipe from one of Martha Stewart’s, but I think mine is better (don’t tell her)!

Ingredients:

2 tablespoons vegetable oil

1 thick slice ham (8 ounces), cut into strips

1 bunch scallions, white and green parts separated and cut into 1-inch lengths

2 garlic cloves, minced (pro tip: I buy grated ginger in a tube found in the produce section)

2 teaspoons finely grated…

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About eSS&SC

The South Shore and South Coast has been home to hunting, gathering, fishing, farming––and great eating––for over 10,000 years. We are committed to identifying, devouring, and sharing all that Southeastern Massachusetts has to offer today and preserving local options for future generations.
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