Post by JJ Judkins on Jun 14, 2011 20:39:16 GMT -6
FRIED RICE SHOULD BE A SIMPLE DISH-AFTER all, it relies on leftover rice
and naturally quick cooking ingredients like eggs, frozen peas, and bean sprouts-but all too often it falls short. We've eaten our fair share of bad fried rice, from takeout containers of bland, greasy rice with rubbery meat and a meager amount of vegetables to recipes that rely on an overdose of soy sauce. We wanted to make simple, fresh, and flavorful fried rice.
To do so, we found it best to cook all the ingredients very quickly in stages over high heat, much like a stir-fry. To prevent the rice from getting mushy, we made sure that it was completely chilled before it went into the pan and then cooked it just until heated through . Garlic, soy sauce, and oyster and flavored sauce gave the rice complexity, while bean sprouts and scallions, stirred into the pan in the last minute, added freshness. This recipe comes together in under 10 minutes-faster than takeout and much fresher tasting.
Chicken Fried Rice
SERVES 4 TO 6
Don't try to make this dish with hot or even warm rice--it will turn out
incredibly mushy. Use only cold or at least slightly chilled rice.
3 tablespoons vegetable oil
2 large eggs, lightly beaten
1 cup (6 ounces) frozen peas, thawed
2 medium garlic cloves, minced or pressed through a garlic press (about 2
teaspoons)
4 cups cooked white rice, chilled (see note)
2 cups shredded or thinly sliced cooked chicken
3 tablespoons low-sodium soy sauce
3 tablespoons oyster-flavored sauce
cup bean sprouts
5 medium scallions, sliced thin
1. Heat 1 1/2 teaspoons of the oil in a 12-inch nonstick skillet over medium
heat until shimmer ing. Add the eggs and cook without stirring until just
beginning to set, about 20 seconds. Continue to cook, stirring constantly,
until the eggs are cooked through but not browned, about 1 minute; transfer
to a small bowl and set aside.
2. Add the remaining 2 1/2 tablespoons oil to the skillet and return to high
heat until just smoking. Add the peas and garlic and cook until fragrant,
about 30 seconds. Add the rice, chicken, soy sauce, and oyster flavored
sauce and cook, stirring constantly, until the mixture is heated through,
about 3 minutes.
3. Stir in the bean sprouts, scallions, and reserved cooked eggs and cook
until heated through, about 1 minute. Serve immediately.
and naturally quick cooking ingredients like eggs, frozen peas, and bean sprouts-but all too often it falls short. We've eaten our fair share of bad fried rice, from takeout containers of bland, greasy rice with rubbery meat and a meager amount of vegetables to recipes that rely on an overdose of soy sauce. We wanted to make simple, fresh, and flavorful fried rice.
To do so, we found it best to cook all the ingredients very quickly in stages over high heat, much like a stir-fry. To prevent the rice from getting mushy, we made sure that it was completely chilled before it went into the pan and then cooked it just until heated through . Garlic, soy sauce, and oyster and flavored sauce gave the rice complexity, while bean sprouts and scallions, stirred into the pan in the last minute, added freshness. This recipe comes together in under 10 minutes-faster than takeout and much fresher tasting.
Chicken Fried Rice
SERVES 4 TO 6
Don't try to make this dish with hot or even warm rice--it will turn out
incredibly mushy. Use only cold or at least slightly chilled rice.
3 tablespoons vegetable oil
2 large eggs, lightly beaten
1 cup (6 ounces) frozen peas, thawed
2 medium garlic cloves, minced or pressed through a garlic press (about 2
teaspoons)
4 cups cooked white rice, chilled (see note)
2 cups shredded or thinly sliced cooked chicken
3 tablespoons low-sodium soy sauce
3 tablespoons oyster-flavored sauce
cup bean sprouts
5 medium scallions, sliced thin
1. Heat 1 1/2 teaspoons of the oil in a 12-inch nonstick skillet over medium
heat until shimmer ing. Add the eggs and cook without stirring until just
beginning to set, about 20 seconds. Continue to cook, stirring constantly,
until the eggs are cooked through but not browned, about 1 minute; transfer
to a small bowl and set aside.
2. Add the remaining 2 1/2 tablespoons oil to the skillet and return to high
heat until just smoking. Add the peas and garlic and cook until fragrant,
about 30 seconds. Add the rice, chicken, soy sauce, and oyster flavored
sauce and cook, stirring constantly, until the mixture is heated through,
about 3 minutes.
3. Stir in the bean sprouts, scallions, and reserved cooked eggs and cook
until heated through, about 1 minute. Serve immediately.
