There are not many large shells with hearty warmth that satisfy very like fried rice. Indeed, if you have a littleRemained riceAnd a certain vegetable in the refrigerator, you will be prepared for a quick, freshly fried rice dinner – delicious, filled and No food waste!
Indeed all the more Remnants And random ingredients you have, the better your fried rice. Eggs, chicken, vegetables, nuts or seeds, they call it, they can do it. The result becomes crispy, Umami, satisfactory and frankly a really good food that is full of nutrients.
All you need is a wok or a 24-inch cast iron pan and follow these tips for great, fast, fresh fried rice:
Use leftover rice or quinoa
It may seem contrary, but fried rice is best when it is made from the day old rice-not fresh. If you have almost stale rice, you are only a step away from an incredible meal. If you make fresh rice and use it, the rice is clumpy – not crispy, and this crispness is what you want. However, if you have some remaining quinoa or another grain, you can use it instead of rice and innovation.
Add a little maple (or sugar)
Only a small piece of maple syrup over their fried rice ingredients as they cook, a long way. Here you can also use granulated sugar or brown sugar. It is about compensating for the umami and salty aromas of other ingredients.
Do not save on oil
Oil keeps the rice moist and crispy. Use a neutral oil or a combination of olive oil and sesame oil is beautiful. (Make sure that you do not exercise the sesame oil too excited and excessively – it is a rather powerful taste.) Then coat the pan with a nice oil and fear of ending with more if you need.
Do not save on vegetables
Traditional recipes for fried rice require frozen peas, carrots and onions. These are not what we are talking about here (but if you have you, throw it in). Instead, try cauliflower, broccoli, bok choy, radishes and deep leafy vegetables … everyone who goes beautifully to roast falls. Don’t be shy; Add them all.
Select your flavors
Spring onions, 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. The following recipe suggests a combination of traditional and fresh ingredients.
Prepare before you fry
The cooking time for fried rice passes quickly, as with most high stories. Before you ever turn on the heat, prepare all the ingredients. Chop your vegetables, collect your cooked meat, whisk your eggs and assemble your oils, vinegar and sauces.
Build after cooking time
First add your aromatics (onions and garlic) and all hearty vegetables into the pan, then meat, then rice. Add sensitive vegetables (such as radishes and greens) closer to the end of the cooking time. In this way, taste builds up, everything is taken through and they will not have overcooked or mushy parts.
Respect your eggs
Fried rice contains eggs, but we don’t crawl the usual way – your pan is super hot when you add the eggs so that you can cook very quickly. Move all rice and other ingredients to the side and then drizzle liquid aminos in oil and Braggs. Add the exhausted eggs into the middle of the pan and constantly stir around so that the eggs define and form threads that immerse themselves in their fried rice.
End with taste and crunch
Just because your fried rice is finished with cooking does not mean that you are finished to build taste. Add fresh herbs, sauces and crispy coverings such as Sesame seeds to make it a meal. As soon as you have finished your fried rice correctly, eat immediately.
Faster, freshly fried chicken rice
Ingredients
- 2 tablespoons of roasted sesame oil
- 1 cups (110 g) shredded carrots
- 2 garlic goals, chopped
- 1 bundle of Kale, de-stap
- 2 cups (270 g) Rotisserie -chicken breast, roughly hacked
- 2 tablespoons of olive oil
- 3 cups (585 g) remaining rice
- 4 large eggs, whisk
- 2 TL Braggs liquid aminos, divided
- 3 radishes, thinly cut
- 1 tablespoon of maple syrup
- 1 tbsp Sriracha
- Thin cut spring onions to garnish
- Roasted sesame seeds to garnish
Directions
Heat the sesame oil in a large guesthouse with a non-stable (wok or a 24-inch cast iron pan) over medium heat. Add the carrots and cook for about 6 minutes until they are slightly browned. Add the garlic and cook it with frequent stirring until it smells about 30 seconds. Add the kale and cook it until about 2 minutes are withered. Add the chicken chicken and cook it until warm, about 3 minutes.
Slide all the ingredients on the side of the wok, drizzle the open area of the pan with olive oil and add the rice to spread it in a even layer. Cook undisturbed for 1-2 minutes. Stir and repeat again or until the rice becomes slightly golden brown and crisp.
Use a wooden spoon to create a fountain in the middle of the rice. Add the contaminated eggs to the fountain together with 1 TL Bragg’s liquid aminos and cook with occasional stirring until the eggs are almost adjusted. At this point, stir the vegetables and chicken again. Add half of the radishes and stir it to combine.
Be the fried rice with 1 TL BRAGGS liquid aminos, maple syrup and Sriracha and stir them together. Separate each bowl with the remaining radishes, spring onions and sesame seeds under 6 shells, separate and serve hot.
Serves: 6 | Serving size: 1.5 cup
Nutrition (per serving): Calories: 358; Total fat: 17G; Saturated fat: 3G; Monus unsaturated fat: 8g; Cholesterol: 176g; Sodium: 579 mg; Carbohydrate: 33g; Food fiber: 4G; Sugar 4G; Protein: 22g
Originally published September 2018
The contribution Zero food waste, healthy fried rice appeared first Myfitnespal Blog.
