Saturday, December 6, 2014

Reb Eat World Fried Rice

This is the scheme I designed for a pretty classic fried rice tonight... it turned out quite well. I researched and compiled some well-reviewed schemes and recipes. Sometimes that doesn't work, but I am pleased this time.

peanut oil
sesame oil
1-2 garlic cloves, grated
1/2 shallot, minced
1 T grated ginger
4 eggs, beaten with a dash of soy sauce, fish sauce, white pepper
4 scallions, white and green parts, minced
8 oz cooked ham, diced
1 c frozen peas and carrots, thawed (I actually used frozen peas and quickly steamed 1/2 c diced carrots)
~4 c cold cooked white rice leftover at least a day (did not measure, was about 4 cups)
1 T soy sauce
mix of: 2 T soy sauce, 1 t fish sauce, 1 t oyster sauce, 1 t hoisin or to taste, total of 3 T

Prepare mise en place. Marinate ham in 1 T soy sauce. Heat pan over high heat for ~5 min. Add peanut oil, 1-2 T or thereabouts; stir fry ginger, garlic, shallot, and half of the minced scallions until the shallots wilt. Add ham, peas and carrots, cook to brown ham a little. Push everything to one side of the pan and nudge it off the heat. Pour the egg into the empty side of the pan; you can let it cook pretty still and then chop it later. When egg is softly cooked, transfer the contents of the pan to a bowl and wipe the pan.

Add 1-2 T peanut oil and ~1 T sesame oil to skillet, heat until shimmering. Add rice; stir fry, breaking up clumps, until you are satisfied with the fry. Return the egg, ham, and vegetable mixture to rice. Stir in the 3 T of mixed sauce. Stir to coat; adjust seasoning if necessary with soy sauce, salt, pepper, or sesame oil (I did not think mine needed adjustment at this point). Serve with leftover minced scallions.

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