Left over boiled rice can be refreshed easily with an easy recipe like Fried Rice. Add your own choice of vegetables, an egg or two and a bit of liquid flavours to get it together.
Use a large skillet or a wok to toss and mix well and preparing it on a high flame helps.
Keep it vegetarian, vegan or add the meats of choice. It is tasty enough to eat on its own for some of us rice lovers, but goes well with sweet and sour chicken and chilli stiry fry beef.
|Fried rice with eggs and vegetables|
Serves 6 persons
2 cups boiled rice, cooled completely
1 tsp oil - sesame or vegetable
1 tsp salted butter
1 tsp freshly grated ginger
1 tsp freshly grated garlic
1 diced carrot
1/2 cup peas
4 chopped green onions
a handful of green beans
1 thinly sliced chicken breast
1/2 cup chopped prawns
optionally 1/2 cup of crab meat or lobster meat
1 tsp sesame oil
2 tbsp lite soy sauce
1 fresh lemon or lime
In a pan heat the butter and add the 2 beaten eggs to make a very thin crepe like omelette. You may make it in two batches if you prefer.
Remove to a cutting board roll it up and make chiffonades/ thin long slices.
Add the oil to pan fry the chicken until just done. Season with salt and a hint of red chili powder or paprika. Do not over cook. If you are using prawns/shrimp stir fry them, also seasoning them. Sprinkle the chicken/shrimp/prawn/crab/lobster with fresh lemon juice.
Keep it aside. Now pan fry all the vegetables and keep those aside.
Ensuring the same pan is hot continue with adding the cooled off rice. large-spoon by spoon keeping on tossing it as it catches a bit of the caramelised juices. Add the soy, choice of mirin sake or shaoxing wine vinegar, sesame oil. Continue to toss. Once you find everything is hot and ready mix in the pan-fried chicken/shrimp/prawn/seafood of choice, the vegetables and the egg omelettes.
Once it all comes together serve immediately.
Boil together in salted water 2 cups rice. Drain and cool over night in the fridge.
Use your favourite vegetables, bok choy, green beans and corn also are good substitutes.
Keeping it vegetarian is an option to consider if you are serving it with another protein.
This recipe is most versatile, use rice wine vinegar, vegetable, chicken or other stock/broth. Add some chillie sauce, chillie flakes or Togarashi.
Make it your own, flavourful and fun!
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.