This fried rice is not stir fried in a wok. Stir-frying and I don't go together. It usually results either in under or overcooked food, and most of the times, sets our fire alarm ringing! So I don't stir-fry anymore unless its some veggies or a small batch of meat.
I use the thousand layer egg on the top for garnish, along with the chopped onion greens. In case you are wondering about the thousand layered egg, its a fast scramble of beaten, salt-and-peppered egg cooked gently on a wok that is still hot from all the cooking. To make it, you use a very hot wok, spray some cooking spray, pour the beaten egg on it and roll the wok so that the egg spreads everywhere in a thin layer, and before it sets into a crisp lace, use a wooden spoon, to gently push it into pleats from one side of the wok to the other end and move the pleated soft egg crepe into a plate. The remaining cooking will be done on its own, as it sits there for about 30 seconds. The original TLE has a lot of eggs in it and the wok is continuously rolled to get many layers of lace thin egg that resembles crepes but is just a scramble.Its an art of making melt-in-the mouth scrambled eggs, by focusing on the speed and agility of the chef.
Coming back to the topic, this recipe, can be made with small batches of stir-fried veggies and a small batch of optional seafood/meat. The rice can be any rice of your choice- brown, Indian Masoori, Jasmine or Basmati.
The rice product is in itself very flavorful and mild. Be sure to pair it up with a spicier entree on top, like the saucy version of Chilli Chicken.
Ingredients:-
1 cup rice
2 cups of veg/chicken stock (or more as per the rice needs)
2 carrots, cleaned and chopped into tiny cubes or matchsticks
1/2 cup of peas
4-5 cloves garlic, minced
1 green pepper, seeded and chopped into tiny cubes or matchsticks
1 bunch of green onions, chopped and heads and bottoms separated.
1 tbsp soy sauce
1 tsp sugar
1 tsp vinegar
salt and pepper, as needed
2 tsp oil---for stir fry
Method:-
Cook the rice as per the package instructions in the stock and one tsp of salt. When cooked Al-dente (cooked-but-a-little-chewy), remove from fire, fluff and let cool.
In a wok, heat about 2 tsp of peanut oil/ canola oil and saute the garlic in medium heat, for about 30 seconds.
Increase the heat and stir-fry the carrots, onion bottoms, green peppers and peas. Sprinkle a little salt and pepper. When the veggies are tender crisp, add the soy sauce and rice and stir well. Now lower the heat under the wok and keeping it in medium, stir well to mix. Add the vinegar and sugar, stir well. Now cover with a lid or foil and switch off the heat.
After about 5 mins, remove the lid and sprinkle the chopped onion tops and serve, while hot.
I use the thousand layer egg on the top for garnish, along with the chopped onion greens. In case you are wondering about the thousand layered egg, its a fast scramble of beaten, salt-and-peppered egg cooked gently on a wok that is still hot from all the cooking. To make it, you use a very hot wok, spray some cooking spray, pour the beaten egg on it and roll the wok so that the egg spreads everywhere in a thin layer, and before it sets into a crisp lace, use a wooden spoon, to gently push it into pleats from one side of the wok to the other end and move the pleated soft egg crepe into a plate. The remaining cooking will be done on its own, as it sits there for about 30 seconds. The original TLE has a lot of eggs in it and the wok is continuously rolled to get many layers of lace thin egg that resembles crepes but is just a scramble.Its an art of making melt-in-the mouth scrambled eggs, by focusing on the speed and agility of the chef.
Coming back to the topic, this recipe, can be made with small batches of stir-fried veggies and a small batch of optional seafood/meat. The rice can be any rice of your choice- brown, Indian Masoori, Jasmine or Basmati.
The rice product is in itself very flavorful and mild. Be sure to pair it up with a spicier entree on top, like the saucy version of Chilli Chicken.
Ingredients:-
1 cup rice
2 cups of veg/chicken stock (or more as per the rice needs)
2 carrots, cleaned and chopped into tiny cubes or matchsticks
1/2 cup of peas
4-5 cloves garlic, minced
1 green pepper, seeded and chopped into tiny cubes or matchsticks
1 bunch of green onions, chopped and heads and bottoms separated.
1 tbsp soy sauce
1 tsp sugar
1 tsp vinegar
salt and pepper, as needed
2 tsp oil---for stir fry
Method:-
Cook the rice as per the package instructions in the stock and one tsp of salt. When cooked Al-dente (cooked-but-a-little-chewy), remove from fire, fluff and let cool.
In a wok, heat about 2 tsp of peanut oil/ canola oil and saute the garlic in medium heat, for about 30 seconds.
Increase the heat and stir-fry the carrots, onion bottoms, green peppers and peas. Sprinkle a little salt and pepper. When the veggies are tender crisp, add the soy sauce and rice and stir well. Now lower the heat under the wok and keeping it in medium, stir well to mix. Add the vinegar and sugar, stir well. Now cover with a lid or foil and switch off the heat.
After about 5 mins, remove the lid and sprinkle the chopped onion tops and serve, while hot.
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