Archive | 11:30 pm

Fried Rice

19 Jan

When people find out that I know how to make fried rice they always want to know my “secret”. This always makes me laugh because fried rice was a “get rid of the left-overs” staple growing up. What most people don’t know is that you need to use old rice. You cannot make rice and then use it to make fried rice on the same day. It must sit in the fridge for a couple of days (3-5 days is best) and totally dry out. The rice is important. To me, “Japanese sticky rice” is rice. All other rice is then referred to specifically (i.e. long grain, wild, brown, jasmine, basamati, etc.) Once you get the rice down the rest is easy. Here’s a basic recipe:

leftover rice
(at least 3 days old. it is ready when it crumbles and is no longer sticky)
onions, chopped
celery, chopped
carrots, chopped
any other vegetable you may want to throw in (zucchini, bean sprouts, cabbage, green peppers, green beans, broccoli, peas, etc) everything should be cut to the same size.
leftover meat (chicken, beef, pork , shrimp)
scrambled eggs, optional (do not add salt)
black pepper, optional
red pepper, optional
cilantro, optional
soy sauce

In a wok heat a liberal amount of cooking oil (you will need enough oil to prevent the rice from sticking-probably more than you realize). Add vegetables and stir fry until tender. Add meat and heat through. Crumble rice and add to mixture. Add seasonings and scrambled egg. Mix thoroughly. Make a well in center of pan and pour in soy sauce. Allow soy sauce to bubble before mixing together. Rice should be a light brown and fragrant. Do not add too much soy.

It’s quick, it’s easy, and everybody loves it. We usually serve it with miso soup and edamame. If I’m feeling really generous I’ll even make egg rolls or gyoza.