Got leftover rice? White Rice? Fried Rice from the Chinese take-out order? Or do you just have a hankering for Asian comfort food? Bring two and half cups of water to a rolling boil (no Salt!) and pour in a cup of dry White Rice. Or Jasmin. Or whatever kind you like… Give it a stir, cover the pot, turn off the heat, and let it sit, without interference, for half an hour… Perfect Rice every time!
Classic Fried Rice with Beef. This one, by food blogger Tim Lawrence,
is made with Light Soy, rather than my favourite,
Dark Mushroom Flavored Soy.
If you’re using freshly cooked Rice, fluff after cooking and spread out on a sheet pan lined with parchment paper and let cool to room temperature. It will cool faster this way, and the surface moisture will dry off making it easier to fry. Wet rice will stick to the Wok and turn to mush during cooking.
While the Rice is cooling, prep the following ingredients: Thinly sliced on-the-bias carrot, Celery and Onion; Mushroom Flavoured Aged Dark Soy Sauce; Pepper (Salt is already abundant in the Soy); some king of protein – Beef, Pork or Chicken shreds; Two teaspoons of Chinese Five Spice Powder; and two or three Green/Spring Onions sliced on-the-bias for topping. Sliced Mushrooms are optional, but highly recommended.
Then, pre-heat a sauté pan on a hot burner (medium high) with, and add 2-3 tablespoons of high-temp oil (Canola, Corn Oil or Peanut Oil) in the bottom.
Sauté the Carrots and Onions for a few minutes minutes at medium high, then add the Celery slices. Add more Oil if needed, to keep the veggies sizzling. Add one or two cloves of Minced Garlic, to taste. Add the Mushrooms and drizzle in two or three tablespoons of the Soy Sauce. Add the cooled or leftover Rice and toss vigorously until all the mixture and especially the Rice is evenly coated with Soy. Add the protein and toss three or four more times. Let the mixture sauté just until the Protein is warmed through.
Serve in soup bowls with Green/Spring Onion shreds for garnish.This is a full meal-in-a-pan and is easy to make; takes no more than ten minutes to prep and no more than ten minutes to cook. Makes a great quick lunch or leftover-consuming supper. I love to use up veggies that might otherwise be considered past their prime, as well as leftover rice (or noodles!) and especially leftover protein, such as the end of the Sunday Pot Roast, the extra Pork Chop, the extra Chicken Breast/Thigh, or… whatever…
Enjoy!
~ Maggie J.