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Test Kitchen: Use those discarded Ramen packets in fried rice

By Jessica Rodrigo
Sept. 4, 2013 at 4:04 a.m.


• 3-4 cups warm rice

• 1/2 cup celery, diced

• 1/2 cup carrots, diced

• 1/4 cup Chinese sausage or scrambled eggs, diced

• 2-3 garlic cloves, diced

• 1 tsp. vegetable oil

• 1 Ramen noodle flavor packet

• 1/2 cup hot water

• Salt and pepper to taste

In a small cup, dissolve Ramen noodle flavor packet in hot water and set aside. Saute vegetables in a medium size pan with vegetable oil. Add Chinese sausage or egg to vegetables and heat throughout. Add rice to the mix and combine well. Add Ramen flavored broth to the rice and mix throughout. Garnish with thinly sliced green onions. Serve hot.

Can't make it? Go get it.

Beijing Garden

Address: 113 S. Main St., Victoria

Phone: 361-575-1501

Hours: 11 a.m-2 p.m. and 5:30-9 p.m. Monday-Friday

I've seen the bottom of many bowls in my time that were once filled with Ramen noodles. Some were cooked just as the directions intended, while others were jazzed up with a homemade broth or with a fried egg nestled on the bottom.

An over-easy egg is a treasure of flavor at the bottom of a bowl of Ramen noodles; it lends its creaminess to the salty broth and makes for a silky texture that would have me tilting my bowl to get all the soup ladled into my spoon to devour.

Cook the noodles plain, and then you find those rogue packets of soup mix that make their way into the spice cabinet or junk drawer to be forgotten about, eventually becoming a hard mass of salts and seasonings.

But alas, there is another use for those little guys - toss that mix into a little bit of water and cook some fried rice. The best thing about it is that you can flavor it with whatever favors you've left behind - oriental, pork, beef, etc. Get creative and cook up a spicy lime with some cilantro and garlic. There are countless combinations to cook.

Have a recipe or a dish you want my to try? Email me at or tweet me via @EatsEatsEats. I'm always hungry.



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