I mentioned I had leftover ribs, right? I took all the nubs and chopped them up. It wasn't enough so I took some of the meat off the smaller bones and chopped that up too. I also chopped up all the scallions we had left, separated into whites and greens. And then sauteed two eggs and chopped that up too. It's a lot of chopping. Fried rice takes some dedication.
Then you saute them in a wok over high heat. Start with the pork, then egg, then scallion whites, then greens. Mix along the way until everything is hot.
Then add in the rice and salt. Normally, I also add more oil here, but I wanted to go with a less oily version and it turned out great. This is the only time that I use morton's salt for seasoning. It's just not the same with anything else.
Serve it up! We ate it for lunch.
Then we went over to Tim and Lisa's for dinner. I did my part by making pasta. Tim made a Bottega recipe for a butternut squash mixture. On its own, it was a bit strong, but I knew it would even out in the pasta.
Lisa buys jumbo eggs, so I went four jumbo eggs and about 4 1/2 cups of flour. The dough really decides how much flour it wants. I mixed that up on the counter and then left Josh to knead it. He kneaded for eight minutes (slacker) and then I rolled them out. It was nice to roll out pasta on such a long countertop. I made four long pasta sheets. Two and a half were stuffed and pressed with our little round ravioli stamp. A couple of them didn't close properly. Oops. The rest of the pasta I cut up as pappardelle and we left them for Tim and Lisa to enjoy later.
After the ravioli were all done, Tim made a brown butter sauce with sage. He lightly boiled the ravioli for two minutes and then sauteed them in the sauce.
Deliciousness! They were pretty awesome, and a good team effort. And we have some leftovers to freeze and enjoy later.
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