Very Simple Hebrew National Kosher Hot Dog Fried Rice

This is a very simple tasty fried rice to make with left overs.
2 Hebrew National Kosher Hot dog or any hot dog you have
3 stalks of green onions, chopped
2 Eggs beaten with 2 Tbsp of water and add 1/4 tsp of salt and pinch of black pepper

3 C cooked left over rice, set aside - room temperature or cold from refrigerator; unless you prepared it Risotto style over the stove to prepare the rice.  When I say Risotto style - I mean the technique - not the moistness or the soupiness of rice.  Also, if you are preparing the rice specifically for the fried rice, cook with soup prepared with Japanese Bonita soup base.

Anything else you want to add to it.
Spices:  Paprika, onion powder and garlic powder or fresh minced garlic
1/4 C Extra Virgin Olive Oil

Heat Wok, then add chopped hot dogs.
Depending on your preference, stir fry hot dog until aromatic with bit of singe.  Move it to a side of Wok or transfer to a dish and set aside.
Add 2 Tbsp of EVOO.  Add chopped green onions when oil shimmers.   Stir fry green onions until aromatic.
Depending on your preferences, I like to cook my green onions until wilted and some maybe a bit browned.   When I was a kid, green onions tasted like soap to me.  I picked out every green onions in the fried rice before I eat.  It was not until I was past 35 years old that I acquired the taste for the green onions.  So I emphasize with children who would not eat certain vegetables prepared.  And it has to do with their taste buds.   And this particular fried rice I am preparing is for my lovely grandchildren, so I am quite careful with what to add.

When green onions are quite aromatic - move it to the side of the Wok by leaving the oil in the center of the wok or transfer to the plate with cooked hot dog but reserving oil in the Wok.
If the wok looks dry, add 2 tsp of oil.  Coat the bottom of the Wok all around.
Once oil comes to shimmer, add beaten eggs and stir fry quickly - 30 to 45 seconds.  Move it to the side of the Wok or transfer to the plate with green onions, hot dog.
Before adding the rice to the Wok, make sure there is enough cooking oil; otherwise, add a tablespoonful of oil, then add rice to the Wok.
Break rice up.  Stir fry to make sure it is coated gently with cooking oil.
Add plate of goodies into the rice and stir fry to combine.
Add salt and black pepper to taste.
Add Paprika, Garlic powder.  If using minced garlic, create an opening in the center of Wok and stir fry garlic a bit, then, combine with the rest of the ingredients.
Add salt and pepper to taste.
Serve.

About Rice used for the fried rice.
There is no set rules which type of rice to use to make fried rice.   It is really a personal preference, but the fried rice prepared with short grain rice often 'gunks' up together as it cools, and it is not MY preference.  Normally, it is all eaten well before it gets cold, but there is occasion that you would be preparing the fried rice ahead for the late home coming family member or for the cook ahead.  So, it is a personal preference.  You can stick it right in the microwave to reheat, so what does it matter, right?  But again, I prefer long grain rice over short grain.  Also, every time I eat chewy yummy genetically modified short grain now-a-days, I gain so much weight in one meal that I really prefer the extra long grain.
So, here, in my blog - it is preferred to make fried rice with non-sticky rice such as long grain.  I especially like extra long kernel Basmati Rice from India and I cook it with Quinoa mixed in it.   You can use your favorite short grain rice, medium grain rice, Thailand Jasmine rice.  They are all tasty.  But it is preferred that the rice is not cooked too soft for the fried rice.  We normally cook extra two cups of rice with the dinner preparation.  The extra rice is used the next day to prepare the lunch with anything added to it. 

Fresh Chayote Salad with Pomegranate

After waiting for two years, the planted chayote fruit has finally sprouted, blossomed!! What's more surprising is that the fruits appeared in late November!!
The crazy warm mild November weather in Sacramento has prolonged the chayote plants this year and fruited.  The fruits that normally grow in warm climate area - like Mexico, are growing unexpectedly.  Just like my Lotus flower, it appeared when you least expected.   All I remembered was seeing the flower, but the temperature was dropping quite dramatically each evening in November.  I was sure that the plant would die.  The fruits grew quickly, escaping my notice, from flower to croppable hand size.   I didn't know what to do with it when I saw them.   I was amused with the way they were growing in my yard.  I have never tasted it before.   A week before, not seeing any chayote fruits growing and seeing the evening temperature has been coming down quite low, I purchased chayote from a grocery store -- still not knowing what or how to prepare it.  They were just sitting in refrigerator.  After seeing my chayote growing in the garden, I decided to prepare one of them.  I got enough information from the Internet to prepare it into salad.   And it turned out delicious with just some vinaigrette dressing.

 

This is my home grown pomegranate from my own yard.   It is a fast growing plant from seeds to fruiting in one summer or was it two years.  It doesn't matter.  It fruited three.

 Surprise!  No seeds in the young ones.  The texture is like an apple and crisp pear.

Fennel Salad with KAKI, Fuji Apple, and Pomegranates

Fennel Power!   

This has become one of my favorite salad.  Refreshing and it helps me with joint inflammation.   Fennel is considered anti-inflammatory, it says.  When I first tasted fennel, it was a few years ago at one of our co-workers' home party to celebrate autumn vegetables.   Fennel and FUYU KAKI (Japanese persimmon) salad.  I did not particularly took interest in its taste as it tasted very much like Licorice.  Licorice is one taste that I never become fond of.  However, it was one of the menu ingredients when I received my package of the week from the Blue Apron.   I didn't know quite what to do with it, except to follow the direction and prepare the dish.   Again, another surprise.  The dish turned out tasty.  Since then, I have purchased it a number of times from our Sacramento Food Co-Op.  I didn't know much about it.  I chopped away the stalks and reserved a few stems of fennel fern.   I didn't know I could use the whiter part of stalk as well... like leek.   Anyways, I added slices of KAKI, and pomegranates from my mother's home.   Made vinaigrette from Pure Olive Oil, Dijon mustard, Vinegar, organic cane sugar, salt and pepper, and lemon juice.  The taste is perfect match for this salad.   I ate every bit of it.   Variation is using shaved carrots and or sliced cucumbers.

 Fresh home grown Pomegranates and FUYU KAKI.   You only need two tablespoon of Pomegranate and one Kaki - sliced.

 

 I like pomegranates, so there are more than 2 Tbsp of it in my salad.