Wednesday Fried Rice
We have always loved fried rice and could eat an entire bowl of this rice along with a bottle of Joy Sauvignon Blanc.
Ingredients
- Enriched White rice, dry · 2 cups
- Water or Chicken Stock · 4 cups
- frozen peas, defrosted · 2 cups
- Yellow Onion, ¼” dice · 1
- leeks, julienne or ¼” dice (inner white part only) · 2
- cloves garlic, minced · 4
- Vegetable oil · 1 tablespoon
- bunch Green onion, sliced thin · 1
- Eggs · 2
- Fish Sauce (optional) · 1 tablespoon
- Sesame oil · 1 tablespoon
- Soy sauce · 1 cup
Instructions
The great thing about this recipe is that you can add whatever you would like, bacon, chicken, or ham. It is the perfect fried rice base and contains sesame oil, the secret ingredient for that authentic Chinese taste.
In a medium sauce pot add the 2 cups of white rice with 4 cups of liquid (water or chicken stock). Bring the liquid to a boil then cover and let simmer for about 20 minutes until all liquid has been absorbed and the rice is no longer crunchy.
Spread the cooked rice out on a sheet tray to cool down, fluffing it a little as you go. It is best if the rice is used within the hour or stored in the refrigerator and used the next day. In fact many say that the key to good fried rice is using cold day-old rice from the fridge.
While the rice is cooling, prepare your carrots, leeks, garlic and onions and set aside.
Using a wok or a large pan heat 1 tablespoon of vegetable oil.
Once the oil is hot, but not smoking, add the 2 eggs and scramble them.
Once they are almost cooked through add the garlic and yellow onion and cook for 1 minute.
Then add the carrots and the leeks cook for another 2 minutes.
Finally add the cooked rice, peas and all three sauces and cook until all ingredients are combined. Keep tasting the dish as you cook. You're not looking for a crust or a particular color on the rice. It's done as soon as it tastes good to you.
Serve immediately with sliced green onions on top and a glass of Joy Sauvignon Blanc.
Tommy’s Tips
- When you julienne or dice your vegetables they do not need to be perfect as long as they are all the same size.
- When everything is prepped and ready to go I find it easy to have all the ingredients already measured out and in one spot next to your wok or pan so once you begin to cook it is all within an arms reach.
- Fluff the rice as soon as it's cooked, before storing it, or else the rice tends to solidify into a block.