Archive for July, 2012

Peppers and onions chicken fried rice

One of the first dishes I learned how to make after I moved out of my parents’ was fried rice. I was 18, living with my girlfriend on Ocean Beach, and had a whole kitchen to use but no real knowledge beyond boiling up some instant noodles, cooking a pot of rice or frying a steak. But I found old rice, canned tuna, hot sauce and a can of whole-kernel corn made a mighty fine meal. You may see that one some day.

This is a basic salty-hot fried rice using the leftover chicken my parents brought from Costco on a recent visit. I generally use onions as a base of any fried rice, with the red bell peppers and other greens further rounding out the dish with both sweetness, colors and textures. For hotter tastes, you might also try adding dry chile peppers or jalapenos instead of bell peppers, and obviously any meat can be substituted.


  • Old rice. Figure about the amount four people would eat as you are putting it in. It’s important to use old rice so that it’s dry enough to “fry” and not just end up sticky.
  • Chicken, the amount four people might eat, minus a bit.
  • Onions, two. I happened to have a yellow and white onion.
  • Bell peppers, two. I happened to have red and green.
  • Green onions.
  • Soy sauce, to taste.
  • Tapatio hot sauce, to taste. I generally like the thinner hot sauces.


  • Turn your wok or frying pan on high.
  • Chop the onions. Doing it near the fire reduces tearing. When hot enough to sear, put them in.
  • Cut the bell peppers and put them in.
  • Shred the chicken and put it in.
  • Put in the rice.
  • Put in soy sauce and Tapatio.
  • Mix around, breaking up clumps in the rice until it is evenly dark.
  • Chop green onions and put them in. Mix around a couple more times.
  • Serve.

Zinfandel, 2010, Martinez, CA

Posted: July 31, 2012 in Wines

A dark red with a smoky flavor, about 60 bottles were made of this high-alcohol, 16.8 percent alcohol red harvested literally as the rainy season was bearing down. The farmer, who I found on craigslist, was trying to get rid of his final crop after light rains, with the first big storm of the season coming the next weekend. I picked the grapes myself, and even got to drive a John Deere. Aged with American oak.

People’s Pink, 2008, Lodi

Posted: July 31, 2012 in Wines
People's Pink, 2008, Lodi by eric.louie
People’s Pink, 2008, Lodi, a photo by eric.louie on Flickr.

A light, 12.7 percent alcohol blend of 49 percent zinfandel, 33 percent carignan and 18 percent rubired primarily from Lodi, with a little Fresno mixed in. Made from juice through Delicato Vineyards, about 150 bottles were produced, aged with American oak.

People’s Pink, 2007, Lodi

Posted: July 31, 2012 in Wines
People's Pink, 2007, Lodi by eric.louie
People’s Pink, 2007, Lodi, a photo by eric.louie on Flickr.

Eight cases of this light, 13.3 percent alcohol pink were made in the first, somewhat large-scale production of Louie Wines. A light, everyday wine made with 86 percent syrah from Lodi and 14 percent rubired from elsewhere in California, the name People’s Pink was given to reflect this new line given the mission of drinkability for the people.

Malbec, 2006, Lodi

Posted: July 31, 2012 in Wines
Malbec, 2006, Lodi by eric.louie
Malbec, 2006, Lodi, a photo by eric.louie on Flickr.

Only about 40 bottles of this smooth-tasting batch from Lodi were made. Details are scant, including alcohol content.

Muscat, 2005, Lodi

Posted: July 31, 2012 in Wines
Muscat, 2005, Lodi by eric.louie
Muscat, 2005, Lodi, a photo by eric.louie on Flickr.

The first use of actual winemaking grapes, only a couple cases of these were made. Unfined, a reaction after bottling gave a little carbonation, and corks to be pushed out. Therefore they were drunk quickly to not be wasted, and the low number meant they disappeared quickly without many other notes. Alcohol was never estimated. Some thought it was high, but that was likely due to early drinking.

OK, so I’m a big slacker in getting this started. In the meantime, enjoy a video of the 2007 World Deep-Fried Asparagus Eating Championship in Stockton in which I literally eat side- by-side with World Champion Joey Chestnut (I’m to his left). Not to spoil it, but I’m not winning any big contests on ESPN. I’m just a guy that eats a lot. More cool stuff to come by the start of August.