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Fried Rice

Growing up Chinese fried rice has always been a comfort food for me. Fried rice is considered a snack food by the Chinese and it is never served as a main course, but Americans feel differently. Making it yourself at home is not difficult if you follow a few basic techniques. First of all you do need a wok and always use your largest stove burner for high heat. Second, you must use cold cooked rice, so plan ahead. Third, a 50/50 blend of white and brown rice works the best. Rinse the rice first and allow it to sit in a colander for 30 minutes prior to cooking. Fourth, cook whatever fish, meat or poultry you want to add to the dish first and then thinly slice it. And finally it is best to first parboil all the vegetables you plan on adding in a big pot of salted boiling water. As soon as they are just flash boiled, turn off the heat and hold until ready to drain and add to the stir fry. Variations are endless and actual preparation time is quick – so enjoy.

Whisk briskly:

4      eggs

½     teaspoon of salt

            Heat your wok over medium heat until it evaporates a drop of water on contact. Pour in and tilt the wok to coat:                       

1      tablespoon of vegetable oil (canola)

            Heat until very hot. Add the eggs all at once and as they bubble around the edges, push them to the center, tilting the wok to cook the eggs evenly. Break the cooked eggs into clumps. When the eggs are set remove them to a bowl. Pour into the hot wok and heat until hot:

                        2      tablespoons vegetable oil

            Add to the wok:

                        1     cup thin sliced spring onions or scallions, equal parts green and white

Toss for one minute and then add all together:

            4     cups cold cooked rice

1         teaspoon minced peeled fresh ginger

Cook the rice for three minutes, tossing all the time to coat all rice grains with the hot oil. Then add and toss:

                Cooked sliced fish, meat or poultry as you wish

                Par-boiled thinly sliced vegetables (carrots, celery, broccoli, cauliflower,      zucchini, French beans, as you wish)

                Button mushrooms or sliced shitake mushrooms

                1    small can drained bamboo shoots

                1    small can drained water chestnuts

Add soy sauce and drizzle with sesame oil and a splash of rice wine or rice vinegar to your taste. Toss the fried rice to mix thoroughly and serve immediately.