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The Art of Fried Rice
A friend mentioned loving fried rice but not knowing how to cook it, and I don't think I've yet posted the recipe.
That mya be because there's no set recipe-- this is intrinsically something you do with leftover rice. If you don't cook with rice normally, you won't be making much fried rice!
That said, here's a typical recipe.
Bear in mind that this is dependent on however much leftover rice you have left. When I say '4 cups of rice, already cooked', I mean 2 cups of rice (before it was cooked), since it will expand to about double its normal volume in water. All measures are approximate!
4 cups of rice, already cooked
1-2 cups of eggbeaters or beaten eggs (about one egg per cup of rice)
1 lb of ground turkey, or chopped sausage, or leftover meat from your last meal
2 Tbsp oyster sauce, or soy sauce (light sodium)
1-2 tsp ground ginger
1-2 tsp minced garlic
1-2 tsp chopped onions
1-2 times as much frozen mixed veggies as the volume of meat
Step one, sautee the meat in a splash of olive oil if it's not already cooked, then toss the veggies in and sautee those with the meat. Add the minced garlic and stirfry that as well.
Step two, put the rice on top, then the egg, then the remaining spices, and finally the oyster sauce. Mix thoroughly!
Step three. Over the next 15 minutes or so, come back and stir the rice-- use the spatula and scrape the egg off the bottom of the pan so it doesn't burn. You can cook this in a wok too, but I just use a frying pan.
You're done when you're sure the egg is thoroughly cooked! Serves one person per cup of rice.
None of the spices are really mandatory, use whatever you like. I also used a bit of crushed red peppers for a spicy version. You could dice some bell peppers, or you could add some peanuts near the end of sauteeing. It's just a way to re-purpose your leftovers in a new, tastier form, so suit your tastes!
That mya be because there's no set recipe-- this is intrinsically something you do with leftover rice. If you don't cook with rice normally, you won't be making much fried rice!
That said, here's a typical recipe.
Bear in mind that this is dependent on however much leftover rice you have left. When I say '4 cups of rice, already cooked', I mean 2 cups of rice (before it was cooked), since it will expand to about double its normal volume in water. All measures are approximate!
4 cups of rice, already cooked
1-2 cups of eggbeaters or beaten eggs (about one egg per cup of rice)
1 lb of ground turkey, or chopped sausage, or leftover meat from your last meal
2 Tbsp oyster sauce, or soy sauce (light sodium)
1-2 tsp ground ginger
1-2 tsp minced garlic
1-2 tsp chopped onions
1-2 times as much frozen mixed veggies as the volume of meat
Step one, sautee the meat in a splash of olive oil if it's not already cooked, then toss the veggies in and sautee those with the meat. Add the minced garlic and stirfry that as well.
Step two, put the rice on top, then the egg, then the remaining spices, and finally the oyster sauce. Mix thoroughly!
Step three. Over the next 15 minutes or so, come back and stir the rice-- use the spatula and scrape the egg off the bottom of the pan so it doesn't burn. You can cook this in a wok too, but I just use a frying pan.
You're done when you're sure the egg is thoroughly cooked! Serves one person per cup of rice.
None of the spices are really mandatory, use whatever you like. I also used a bit of crushed red peppers for a spicy version. You could dice some bell peppers, or you could add some peanuts near the end of sauteeing. It's just a way to re-purpose your leftovers in a new, tastier form, so suit your tastes!
Yep, that's fried rice!
It was yummy, though. No one complained about me turning all of the leftovers into fried rice.
Re: Yep, that's fried rice!
Re: Yep, that's fried rice!
Turns out hot sauce isn't a wholly unsatisfactory substitute(though I do usually add a dash or five for spicy fried rice). I hadn't thought about adding oyster sauce. I'll have to try that.
Yum yum, fried rice!
Re: Yep, that's fried rice!
Re: Yep, that's fried rice!
Re: Yep, that's fried rice!
Re: Yep, that's fried rice!
(I don't worry so much about the color as the ingredients these days.)
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I've had a small wok for years now, and since we got a really nice gas stove last December, it works even better! The trick, or so I've been told by chefs in the Chinese restaurants, is to make sure the wok is HOT, and keep everything moving!
I usually start off by putting a couple tablespoons of peanut oil in the wok. While it's getting hot (it doesn't take long!) I dice up some onions and then toss them and bunch of mushroom peices into the wok. I often add a cup or two of mixed vegetables (or just peas and carrots) to the mix as well, and keep it moving around. At this point, I'm usually only using medium heat under the wok. Once the veggies are coming along, I push them to the sides of the wok and crack an egg or two into the centre. I scramble the egg, and keep moving it around until it's cooked; Then I push the vegetable mix into it, and toss everything around so that it's all well-blended.
That's when I crank the heat up to high, and add the cold, cooked rice (I prefer to use Jasmine rice.) Same rule: Keep it moving! A good dash of soy-sauce for colour and flavour, and perhaps a bit of salt & pepper to round things out. Once the rice has been heated through, shut down the heat and serve. :)
So yeah, it's really a mish-mash of leftovers: Leftover rice, leftover veggies, maybe some meat or mild fish (Shrimp = awesome!) Anything goes, really. I've heard that chop-suey is pretty much the same idea, only you're using noodles instead of rice. Mmmmmmm.... chop-suey... :9
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...
Though I'm so lazy that it's hard to imagine making it, when it's so cheap to buy premade from the Chinese place near my home. c.c
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