Simple & Savory Fried Rice Recipe
Entry #2079, March 6, 2013
Have you ever wanted to replicate the delicious fried rice recipe you eat at your favorite Asian-inspired restaurant? If you want to boost your energy, a carbo-rich food can do it for you. These nutritious grains taste good especially when combined with your favorite viand. If you want to make a delicious rice dish, try this easy fried rice recipe that you can serve any time of the day.
Simple & Savory Fried Rice Recipe
Image via: Martha Stewart
- 2 tablespoons minced ginger
- 1/4 teaspoon red pepper flakes
- 1 cup diced carrots
- 1 cup fresh or frozen corn kernels, defrosted
- 1/2 cup fresh or frozen peas, defrosted
- 1/2 cup chopped scallions
For the rice
- 2 tablespoons grapeseed, canola, or peanut or vegetable oil
- 4 cups cold cooked rice
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 2 tablespoons soy sauce
- 1 large egg, beaten
- 1/4 cup toasted pine nuts, almonds, peanuts, or cashews
- 2 tablespoons minced cilantro (optional)
- A 14-inch flat-bottom carbon steel wok
- A fish spatula or other thin, flexible spatula for stir frying
Image via: An Edible Mosaic
- Cut Up the Ingredients: The most important key to making a good stir-fry is cutting each ingredient to a uniform size as specified above. Cut the aromatics as directed and set them aside in a bowl. Finely slice, then mince, the ginger. Don’t grate it on a grater. Cut the vegetables and set them aside as well.
- Prepare Your Wok Space: Set the bowls of vegetables, aromatics, rice, and soy sauce near your stove. Also, have a very small bowl of water next to the stove.
- Heat the Wok: Turn on a stove burner, as high as it will go. Set a 14-inch wok over this high heat burner. To determine when the wok is hot enough, start flicking droplets of water from the small bowl into the pan after 30 seconds. As soon as a bead of water evaporates within 1 to 2 seconds of contact, the wok is heated and ready for stir-frying. Do not overheat the wok.
- Pull Wok off the Heat and Add Oil, Then Stir-Fry Aromatics: Pull the wok off the heat and add 1 tablespoon of oil. Pick up the pan and carefully swirl it to coat the bottom and sides. (If the wok smokes wildly the moment you add the oil you’ve overheated the wok. Remove the wok from the heat and let it cool for a few minutes. When it’s cool enough to handle carefully remove the oil with paper towels, wash the wok, and start again.) With the wok back over the heat, add the ginger and red pepper flakes and stir fry for 10 seconds or until fragrant.
- Add the Carrots and Stir-Fry: Add the carrots and stir fry for 30 seconds, or until the carrots are bright orange.
- Add the Corn and Peas and Stir-Fry: Add the corn and peas and stir fry for 1 minute.
- Add 1 More Tablespoon Oil: Swirl the remaining tablespoon of oil into the wok.
- Add the Rice and Scallions and Stir-Fry for 2 Minutes: Add the rice and scallions stir-fry for 2 minutes, breaking up the rice with the spatula until it is heated through.
- Season the Rice: Season the rice with the salt and white pepper.
- Add the Sauce: Pour the soy sauce around the edges of the wok and stir-fry.
- Finish the Rice: Add the chopped egg pancake and pine nuts. Toss to combine. Alternatively, you can stir in 1 beaten egg. Stir-fry until the egg is no longer wet. Stir in the cilantro.
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