RE: Ferrous Cook
10-28-2012, 05:01 AM
Cook Bread Like Rice
INGREDAMENTS:
![[Image: 4CB47B48-A13E-45AD-B1EA-D5BA4E1A3903-113...D1F06B.jpg]](https://eagle-time.org/misc.php?action=rt_camo&digest=3551d180171c416fcb91b7b1ac55c0bd215a751a3533184214384222e2800e2e&image=68747470733a2f2f693730342e70686f746f6275636b65742e636f6d2f616c62756d732f777734352f626f6274686570656e2f34434234374234382d413133452d343541442d423145412d4435424134453141333930332d313133392d303030303032444432314431463036422e6a7067)
So recently I've taken a liking to a thing I call "spice-rice". Which is basically just rice+egg+seasoning+tabasco. It forms a nice consistency and has a breakfasty taste to it.
So for this challenge I figured, "why not make the same thing, but use the bread as my base?" I mean, they're both starch right?
Since this was a little more fried-rice style, I decided to toss in whole water chestnuts in lieu of chicken or other meats I typically use. Something that will retain it's own flavor, while still picking up the flavor of the spices.
OAKY LETS GO:
Gonna start with that ciabatta bread...hmmm...
MEANWHILE. WITH VEGGIES:
INTERMISSION:
CRACKIN EGGS
And the finished product is...
INGREDAMENTS:
So recently I've taken a liking to a thing I call "spice-rice". Which is basically just rice+egg+seasoning+tabasco. It forms a nice consistency and has a breakfasty taste to it.
So for this challenge I figured, "why not make the same thing, but use the bread as my base?" I mean, they're both starch right?
Since this was a little more fried-rice style, I decided to toss in whole water chestnuts in lieu of chicken or other meats I typically use. Something that will retain it's own flavor, while still picking up the flavor of the spices.
OAKY LETS GO:
Gonna start with that ciabatta bread...hmmm...
MEANWHILE. WITH VEGGIES:
INTERMISSION:
CRACKIN EGGS
And the finished product is...