Sunday, March 6, 2011

Fried Rice

So I found this recipe online and after reading many reviews, I can finally make fried rice that actually tastes like fried rice.  Unfortunately, the trick is truly frying the rice, in oil!

2 cups enriched white rice
4 cups beef broth
2/3 cup chopped carrots (can use frozen)
1/2 cup green peas (also can use frozen)
1/2 cup chopped green onions (bulb & stalk)
4 tablespoons vegetable oil
2 eggs
Soy sauce (to taste)
Sesame oil (to taste)

The number one most important way to make the rice taste good, and actually fry, is to cook the rice the day before and let it sit until it isn't mushy.  If you make this with wet or mushy rice, it won't be good. 

Another trick I've used with this recipe is to use a container of white rice that I got from Chinese takeout (yes, once I had Chinese delivery and then made Chinese food for dinner the very next day, what can I say, I'm crazy like that!).  This eliminated the problem of the mushy rice altogether. A rice steamer is another way around that.

Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. 

Move vegetable mixture to the side and add a dash more oil in the middle.  Wait a few seconds for it to heat, then stir in cooked rice.  Fry for a few minutes in the oil, shaking in the vegetables and getting the whole pan nice and hot.

Shake in a bit of soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again. Taste and add more if necessary.

You can add baby shrimp or any kind of meat to this rice, I'd suggest cooking it separately and adding it at the last stage.  You can also add in other vegetables for a vegetarian version (change the stock to vegetable stock).  I've used bell peppers and white onions as well in this recipe.

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