Fried Rice
Do you remember those “Choose your own adventure books” as a kid? If you were a true child of the 80s like me, you definitely came across those books. Essentially, you got to choose the outcome of the book. To travel into the cave, turn to page 80, if you want to turn back, turn to page 96…they were awesome!
Well consider this the “Choose your own adventure…fried rice”. You decide the vegetables, protein, and seasoning based on how you feel tonight (or more likely the contents in your fridge). No matter how you choose it will be delicious!
The main things you need to know about fried rice: the rice must be cold (make it the day before and stick it in the fridge overnight) and prep everything in advance before you cook- this is stir fry, it goes quickly. The chopping and prepping takes a bit of time but once you are ready to start, you are only 15 minutes away from eating.
Found an interesting combination? Make sure to share!
Fried Rice
Fine Cooking Magazine
2 Tbsp neutral oil or fat
1/4 cup thinly sliced scallions (3 medium)
2 Tbsp fresh ginger
extra aromatics
6 to 8 oz raw protein of your choice ground or cut into small dice or thin slivers (1-1 1/2 cups) [choose from pork loin, chicken or turkey breasts or thighs, small to medium shrimp, peeled an deveined, halved lengthwise if larger, tofu, or 1 large egg lightly beaten]
1 cup long-cooking vegetables of your choice
Condiment of your choice
4 cups cold cooked white or brown medium or long-grain rice (from about 2 cups raw rice)
Seasoning of your choice
1 1/2 cups quick cooking vegetables of your choice
Finishes of your choice
Extra Aromatics (Choose 1 or 2):
minced fresh lemongrass (1-2 tbsp)
minced fresh hot red or green chiles (1-2 tbsp)
Minced fresh cilantro stems (1-2 tbsp)
diced yellow, red, or white onion (1/4 to 1/2 cup)
Long-cooking Vegetables (choose up to 3):
carrots, small dice or thin strips
green cabbage, shredded
fresh mushrooms, stemmed and thinly sliced or cut into bite-size pieces
green or chinese long beans, trimmed and cut crosswise into 1/2 inch pices
winter squash, peeled, seeded, and cut into small dice
celery, cut into small dice
Condiments (choose 1):
Chinese XO sauce, up to 1 tbsp
Sambal Oeleik (chili-garlic paste), 1-2 tbsp
Sriracha chili sauce, up to 1 tbsp
Nahm prik pao (Thai chili jam), 1-2 tbsp
Gochujang (Korean red chili paste), up to 1 tbsp
Chinese black bean garlic sauce, up to 2 tbsp
Seasonings (choose up to 3):
kosher salt
freshly ground white or black pepper (pinch)
light or dark soy sauce (1-2 tsp)
fish sauce (1-3 tsp)
Oyster sauce (1-4 tsp)
Asian sesame oil (1 tsp)
finely grated citrus zest (1 to 2 tsp)
Quick Cooking Vegetables (choose up to 2, 1 1/2 cups total):
corn kernals, raw or thawed frozen
peas, raw shelled, or thawed frozen
edamame, thawed frozen
Bok choy or choy sum, cut into 3/4-inch pieces
sweet bell peppers (any colour), cut into 1/4 inch dice
fresh mung bean or soybean spouts
Finishes (choose 1-3):
Cooked meat (pork, chicken, turkey or duck), diced, cut into small, thin strips, shredded, or thinly sliced
fresh fruit (pineapple, mango or persimmon), diced (1/4 to 1/2 cup)
fresh herbs (cilantro, basil or mint), whole or hopped (1/4 cup to 1/2 cup)
Tofu (extra-firm, pressed, baked or smoked) diced (1/4 to 1/2 cup)
tender vegetables (diced cucumber, halved cherry tomatoes (1/4 to 1/2 cup)
Heat a 14 inch wok or 12 inch skilled over medium-high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add the oil, swirl the wok to coat and then add the scallions, ginger, garlic and extra aromatics of your choice. Stir fry with a metal or wooden wok spatula until fragrant and light golden, about 30 to 60 seconds.
Add the raw protein (except for egg if using) to the wok and stir-fry breaking up ground meats with the spatula, until almost cooked through. If using egg, push the rest of the ingredients to one side of the wok, and pour the beaten egg into the empty side, stirring until you have large curds of scrambled eggs, about 45 seconds.
Add the long-cooking vegetables and stir fry until slightly softened, 2-3 minutes. Stir in the condiments and stir fry until all the ingredients are coated, about 30 seconds.
Using your hands or a fork, gently break up any clumps in the rice until the grains are separate. Add the rice to the wok and gently stir-fry, stopping occasionally so the rice has a chance to brown a bit, until it has some crispy edges and is heated through, about 3 minutes. You should hear sizzling during the last minute or so.
Sprinkle or drizzle the seasonings over the fried rice. Add the quick-cooking vegetables and stir-fry until softened and brightly coloured, 30 to 60 seconds. Taste and adjust the flavour as necessary with more condiments or seasonings.
add your choice of finishes and gently stir-fry until heated through, 30 to 60 seconds. Transfer the fried rice to plates or bowls and serve right away.