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Fried Rice

Fried Rice


Fried rice is an awesome way to use up leftover rice.  If you also happen to have some left over meat, dice it finely, and throw that in the wok too.   It doesn't matter if it's beef, chicken, or pork - it all works.  I made this particular batch of fried rice to go as a side dish for my Orange-Sesame Chicken but I have been known to serve this as an entree when I add meat to it.   To read more about this click below.


Cooked rice
  This is a dish that will move quickly, but you have to do all of your prep in advance.    For my family, there's never enough leftover rice to make a batch of fried rice big enough for a family meal, so I started with a giant batch of cooked rice.   As soon as it's done, I transfer it into a giant bowl so it can cool off and won't continue to cook (no one wants mushy rice)  I diced a couple of onions, julienned a few carrots, and sliced a bunch of scallions finely, setting each aside in separate bowls.   If you've never julienned carrots before, it's easy.  Just slice the carrots into fine coins, then slice the coins into fine strips.   This will help them to cook fast.
 
Julienned carrots

This is also a good time to get some eggs and crack them into a bowl, beating them finely and set aside.

Next up is to prepare your wok.  Now, if you don't have a wok, it doesn't mean that you can't make this dish!  A large skillet will work just fine, don't worry.   The wok's sloped sides make it easier to toss things around and keep them moving and most importantly allows you to control the heat.  The bottom is much thicker and hotter than the sides.   Mine is a Cantonese style, hand-hammered carbon steel wok.   If you do get one (and I hope you do because you can use it for all types of things), you'll need to season it first.  I used wok master Grace Young's method and have been very satisfied with the results.  The only trick to this wok is it's size.  It's a giant one, measuring 17" across for my giant family.  At 5', I'm not quite tall enough to get the leverage I need to move things around efficiently, so I have to resort to standing on a stool.  My
tallest Amanda couldn't resist taking this shot.

But back to the rice.  Add oil to the wok, drizzling it around the sides so it falls to the bottom.    This ensures your sides are coated and ready to go.  Turn the heat to medium high.

You want to use an oil that can withstand the high temperatures that you are going to be using. I typically use peanut oil.

Add the onions and let them begin to sizzle, stirring them after a minute or two.  As soon as they start to develop a little browning on them, add the carrots and get them started too.  After they start to brown, add a little more oil around the sides of the wok, and allow it to cook for about four minutes longer.
At this point, you're ready to add the rice to the wok.  I like to dump the rice in and wait about a minute or two before starting to move it.  You need to turn it over and keep it moving a bit so that you can fully incorporate the carrots and onions into the rice, but you also need to let it do it's thing and fry the rice.  If you over handle it it will become a sticky mess.  You may even need to add more oil, but play it by ear because it depends on how full and possibly how hot your wok is.


When you're satisfied that the rice is fried (you're just looking for it to start to get light golden, not any darker) make a well in the center of the wok for your egg mixture.   Allow the egg to cook for few minutes, then begin stirring it as it scrambles.  When it is clearly cooked, begin incorporating the egg into the rice, onions, and carrots.  Allow it to fry for a few more moments until you can't wait a minute longer, then fold in some good Tamari or Soy sauce, immediately remove from the heat, and serve.  Don't forget to garnish with some scallions.

Fried Rice



Ingredients
4 cups cooked rice
1 large onion, diced
3 small carrots, julienned
4 scallions, sliced
3 large eggs, beaten
Tamari or Soy sauce, to taste

Directions
1.  Add oil to the wok and heat over medium high
2.  Add onions and sauté for around 4 minutes
3.  Add julienned carrots and continue sautéing for additional 3 minutes
4.  Add rice and incorporate into the carrots and onions, allowing to brown for up to five minutes.
5.  Make a well in rice mixture and pour beaten eggs into well.
6.  Cook eggs in well, stirring often, and then incorporate into the rice, carrots, and onions
7.  Add Tamari or soy sauce to taste.  Immediately remove from heat
8.  Garnish with scallions and serve.







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Comments

DMortenson said…
In Chinese cookbooks (I have a few), and in watching Chinese friends cooking, here's what I've seen: The egg(s) are stir fried briefly (approx. 20 seconds), and then removed; each vegetable is stir fried briefly, then removed to the same container the cooked egg is in; any meat is then stir fried and set aside; lastly, the cold rice is added to the wok, stirring to break up the clumps, then adding some salt and a combination of dark (I like mushroom flavored soy sauce) and light soy sauce, then add all cooked ingredients back to the wok, stir until heated through, garnish with scallions, and serve.

Also, it is traditional to cut all ingredients into the same size and shape (just for looks--it doesn't affect the flavor). But of course, that's a matter of aesthetics and personal preference.

February 14, 2021 at 5:42 PM
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