Thursday, July 14, 2011

Fried Rice

For our 2nd anniversary dinner and to accompany the Ginger-Soy-Lime shrimp, Jarrod made fried rice. While this sounds slightly boring, I promise you it was not! When I make fried rice it is usually with left-over veggies (carrots and celery), one scrambled egg, and stale rice. Saute it up with soy sauce and BAM!

Jarrod's fried rice put mine to shame! The ingredient list alone was enough to scare me!

Fried Rice
Courtesy of the Food Network
8 dried shiitake mushrooms - we used fresh
3 tablespoons peanut oil
2 large eggs, lightly beaten with a pinch of kosher salt
4 scallions (white and green), thinly sliced
1/4 cup minced carrot
1 large clove garlic, minced
Pinch red chile flakes
1 teaspoon minced peeled fresh ginger
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
3 cups cooked long-grain rice
1 cup cooked meat cut in 1/2-inch cubes, such as pork, ham, beef, or chicken - we omitted
1/2 cup frozen peas, defrosted in a strainer at room temperature

Jarrod started by preparing all of the ingredients. While it drives me crazy to clean 18 small bowls, it does make it considerably easier for him to put meals together, and for that I'm thankful! He cooked the rice in our rice cooker and it turned out perfectly. 

Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.

Wipe out the pan with a paper towel and heat the remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the mushrooms, garlic, chile, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately.

Prior to this recipe, we'd never cooked with long grain rice (we use brown), scallions, shiitakes, or fresh ginger! I'm so thankful that Jarrod is adventurous in the kitchen. Otherwise we'd eat a lot of casseroles! :-) 
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