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03.26.2007

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fry me a river how to make fab fried rice
by Yee-Fan Sun |
1 2 3
continued from page 1

basic fried rice
This will make enough fried rice for about 3 people if youíre doing this as an all-in-one-meal, 6 or so if you have other dishes to accompany it.

ingredients
Part of the beauty of making fried rice is that it lends itself to all sorts of variations. Here are some ideas for what you can use based on everyday ingredients you might have lying around at your disposal.

base necessities
Youíll need all of the following:

  • cooking oil
  • couple of fat cloves of garlic
  • 4 stalks of scallions, or 1/2 of a medium onion if you must
  • 4 cups cooked and cooled rice (made from about 1 ½ cups uncooked long-grain rice)

customize it
Add any of the following veggies, to yield about 2 cups worth:

  • Frozen peas, preferably the baby/petite variety
  • Minced carrot
  • Minced bell pepper
  • Whatever miscellaneous veggies you have lurking around in your fridge Ė green beans, asparagus, greens Ö just about anything goes; you can use pre-cooked leftover veggies as well as raw

Also add one or a combo of the following for protein:

  • couple of eggs, beaten well
  • 1 good-sized skinless boneless chicken breast, marinated for 20 minutes in ½ tsp cornstarch,1 tsp soy sauce and sprinkled with salt, then stir-fried until cooked through
  • ½ lb. or so uncooked ground pork, turkey, or whatever

final flavorings
Youíll need all of the following*:

  • toasted sesame oil
  • salt
  • fresh ground pepper

*Note: Some folks I know like to flavor with soy sauce as well, but I have to say, this always weirds me out. The only place Iíve ever seen brown fried rice is, quite frankly, in Americanized Chinese restaurants; most Chinese cooks make a white fried rice thatís soy-sauce-free. That being said, youíre certainly welcome to try it out in your version if you like; just add to taste near the end of the cooking time, and try not to drown your rice: fried rice should not be soggy.

keep moseying for the step-by-step how to.

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