There are not many large bowls of savory warmth that completely satisfy fried rice. In fact, if you have a littleRemaining riceAnd some remaining vegetables in the fridge, you are ready for a fast, freshly fried rice dinner – tasty, filling and No food waste!
The more leftovers And random ingredients that you have, the better your baked rice will be. Eggs, chicken, vegetables, nuts or seeds, you name it, you can let it happen. The result will be crispy, umami, satisfactory and frankly, a really good meal that is full of nutrients.
All you need is a wok or a 24-inch cast iron frying pan and follow these tips for great, fast, fresh fried rice:
Use remaining rice or quinoa
It may seem contraindative, but fried rice is best if it is made with day old rice-not fresh. If you have almost old rice, you are just one step away from an incredible meal. If you make fresh rice and use it, the rice will be lumpy – not crispy, and that crispiness is what you go for. That said, if you have some remaining quinoa or another grain, you feel free to use it instead of the rice and innovate.
Add a little maple (or sugar)
Just a little bit of maple syrup over your fried rice ingredients while cooking goes a long way. You can also use granulated sugar or brown sugar here. The point is to compensate the Umami and Zoute flavors of other ingredients.
Do not go on oil
Oil keeps the rice moist and crispy at the same time. Use a neutral oil or a combination of olive oil and sesame oil is beautiful. (Be careful not to be too excited and the sesame oil is used too much – it is a pretty powerful taste.) Then cover the pan with a nice smooth oil, and don’t be afraid to end with more if you need.
Do not ski on vegetables
Traditional baked driving recipes require frozen peas, carrots and onion. These are not what we are talking about here (but if you have them, throw them in). Instead, try cauliflower, broccoli, bok choy, radish and deep leafy vegetables … which all go beautifully in a stir -frank. Don’t be shy; Add them all.
Choose your flavors
Switches, garlic and ginger are traditional. But there are many ways to make fried rice really interesting. Try kimchi, bacon, cauliflower, shallots, kale, shrimp, broccoli and pork shoulder … The possibilities are only limited by what is in your fridge. A combination of traditional and fresh ingredients is presented in the recipe below.
Prepare before you bake
The cooking time for fried rice passes quickly, as with most dishes with a high heating. Before you ever switch on the heat, prepare all your ingredients. Chop your vegetables, collect your boiled meat, beat your eggs and mount your oils, vinegar and sauces.
Build according to the cooking time
First add your aromatics (onions and garlic) and any cordial vegetables to the pan, then meat, then rice. Add delicate vegetables (such as radish and greens) closer to the end of the cooking time. In this way, taste builds, everything is cooked and you have no too cooked or pappery pieces.
Respect your eggs
Baked rice contains eggs, but we do not clamber here in the usual way – your pan is super hot when you add the eggs, so that they cook very quickly. Move all rice and other ingredients aside and then sprinkle in oil and bragg’s liquid aminas. Add the beaten eggs to the center of the pan and stir in constant so that the eggs put and form threads that rise its way in your baked rice.
End with taste and crunch
Only because your baked rice is finished cooking does not mean that you have finished building taste. Add fresh herbs, sauces and crispy toppings such as sesame seeds to make a meal. Once you have finished your fried rice, eat immediately.
Fast, fresh chicken fried rice
Ingredients
- 2 tbsp roasted sesame oil
- 1 cups (110 g) fragmented carrots
- 2 clove garlic, minced meat
- 1 Bunch Kale, De-Stamp and torn in bite-sized pieces
- 2 cups (270 g) Rotisserie chicken fillet, roughly minced meat
- 2 tbsp olive oil
- 3 cups (585 g) remaining brown rice
- 4 large eggs, clamped
- 2 teaspoon Bragg’s Liquid Aminos, divided
- 3 radish, thinly cut
- 1 tbsp maple syrup
- 1 tablespoon of Srirocha
- Thin sliced spring -Jaria, to garnish
- Roasted sesame seeds, to garnish
Instructions
Heat the sesame oil in a large non-stick pan (a wok or a 24-inch cast iron frying pan) over medium heat. Add the carrots and cook until a little brown, about 6 minutes. Add the garlic and cook, stirring regularly, to fragrant, about 30 seconds. Add the kale and cook until wilted, about 2 minutes. Add the chopped chicken and cook until the start, about 3 minutes.
Push all ingredients on the side of the wok, sprinkle the open area of the pan with olive oil and add the rice and spread it in an even layer. Cook for 1-2 minutes undisturbed. Stir and repeat again, or until the rice starts to become slightly golden brown and crispy ..
Use a wooden spoon to create a well in the middle of the rice. Add the colored eggs to the well, along with 1 teaspoon of Bragg’s liquid aminos and cook, occasionally stir, until eggs are almost adjusted. Stir in the vegetables and chicken again at this point. Add half of the radish and stir to combine.
Season the fried rice with 1 teaspoon of bragg’s liquid aminos, maple syrup and Srirocha and stir to combine. Divide between 6 bowls, cover each bowl with remaining radish, spring onions and sesame seeds and serve hot.
Serves: 6 | Serving size: 1.5 cup
Nutrition (per portion): Calories: 358; Total fat: 17 g; Saturated fat: 3G; Glomal fat: 8g; Cholesterol: 176g; Sodium: 579 mg; Carbohydrate: 33g; Diet fibers: 4G; Sugar 4G; Protein: 22g
Originally published September 2018
Post Zero food waste, healthy fried rice first appeared on Myfitnesspal blog.