By Cheryl Orr
There are days when I look through my refrigerator to see what I can make with leftover items for a quick dinner. And a dish I often make is fried rice.
Fried rice can be made with a variety of vegetables, and it’s also a great vehicle for leftover proteins such as chicken or shrimp, or both! My favorite fried rice is at Toyama in downtown Elizabeth City. Their Special Fried Rice has both chicken and shrimp and is a meal in itself, but fried rice can also be an accompaniment to a meal.
The earliest documented history of fried rice is found in Yangzhou, in eastern China’s Jiangsu province during the late 1700s Qing Dynasty. This simple dish made from humble leftovers of rice, egg, vegetables, and often shrimp or barbecued pork has become a staple at Asian restaurants throughout the world.
When making fried rice, leftover rice should be used within three days to be eaten safely, and should be heated to at least 165 degrees when cooking. The best fried rice is known for a crispy and browned rice, similar to when making paella. And all fried rice dishes include scrambled eggs, but from there ingredients can vary to your taste.
This week, I have included my recipe for Basic Fried Rice. You can easily sauté seasoned shrimp or pieces of chicken thigh as the first step to making this recipe, and reserve them to add to the finished fried rice.
Enjoy!
Basic Fried Rice
Serves 4
INGREDIENTS
- 4 teaspoons vegetable oil such as Avocado
- 4 tablespoons butter, divided
- 4 large eggs, beaten
- Salt and pepper to taste
- ½ cup onion, diced
- ½ cup carrot, diced
- 1 cup napa cabbage, shredded
- 3 garlic cloves, minced
- 1 tablespoon finely chopped fresh ginger
- 4 cups leftover jasmine rice
- 5 tablespoons soy sauce
- Pinch red pepper flakes
- Pinch sugar
- ½ cup green onion, sliced, including greens
- ½ cup frozen peas
- Dash rice vinegar
- 1 teaspoon toasted sesame oil
- 1-2 teaspoons Asian oyster sauce, optional
- 1teaspoons sesame seeds, optional
PREPARATION
- In a wok pan or large skillet on medium high heat add 2 teaspoons oil and 1 tablespoon butter. When pan is hot, add the beaten eggs and season lightly with salt and pepper, Stir constantly until lightly cooked, remove and set aside.
- Add remaining oil to the pan, along with onion, carrot, and cabbage. Season lightly with salt and pepper, and add garlic and ginger. Do not burn garlic. When vegetables are softened, remove and set aside.
- Add 1 tablespoon butter to pan, along with rice. Cook rice until crispy and browned. Stir in the soy sauce, red pepper flakes, sugar, and salt and pepper to taste. Cook, stirring often, a few minutes. Stir in most of the green onions and the peas, along with the cooked vegetables, until all are warmed through, for a few minutes. Stir in the rice vinegar, sesame oil, oyster sauce, and cooked eggs. Stir in remaining butter. Taste and adjust seasoning. Garnish with more green onion and sesame seeds. Serve hot.
If you have a cooking question, contact me at cher.orr@gmail.com and I’d be happy to assist!
Cheryl Orr is offering weekly Pop-up events at Edenton Bay Trading Co that all can attend. She is currently completing her cookbook, and offering private cooking classes, small catering, and private chef dinners. See all on www.edentonepicurean.com