fried rice is supposed to be eaten alone as a snack, but i do like paring it with simple steamed veggies or potstickers that are not too complex so that the flavor the fried rice doesn't get covered up.
peanut oil really makes this dish sing but veggie oil works too. to make this dish vegetarian just use veggie broth instead of chicken broth and boom its awesome. be sure to use day-old rice here; if you use fresh cooked rice it will be too sticky/gloopy/ not yummy. i suggest making some rice in the morning and leaving it out on the counter to cool then transferring it to the fridge to dry out. then when dinnertime comes you got rice for fried rice!
do you own a rice cooker? i know alton brown says its not necessary, but hey i grew up with 3 rice cookers in our house- why did we need that many? i don't know, but it always made rice perfect so it became a need for me. and im Asian- its just a staple in most Asian cooking households right?
there are zillions of variations to fried rice but this is my very favorite. fried rice by Rose Cheng.
Basic Fried Rice
from Chinese Cookery
After adding the rice, experiment and stir in your favorite diced cooked meat or vegetable.
2 eggs
1/2 tsp. salt
5 Tbsp. lard or peanut oil
1 cup chopped green onions
4 cups cold cooked rice
2 Tbsp. chicken broth
3 Tbsp. soy sauce
1/2 tsp. pepper
2 tsp. sesame oil
Beat eggs with 1/4 tsp. salt in a small bowl. Heat 2 Tbsp. lard or peanut oil in a wok over medium heat 1 minute. Pour in beaten eggs. Stir continuously until eggs are cooked dry and separated into small pieces.
Remove cooked eggs from wok and set aside. Heat 3 Tbsp. lard or peanut oil in wok over medium-high heat 1 minute. Add green onions and rice. Stir-fry for 5 minutes. Add chicken broth, remaining salt and soy sauce. Stir to mix well. Stir in cooked eggs, pepper and sesame oil. Serve hot. Makes 4-6 servings.
No comments:
Post a Comment