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Fried rice is a popular component of Chinese cuisine. It originated as a home dish from China around 4000 BC, made from cold leftover rice fried with other leftover ingredients. It is often served as the penultimate dish in Chinese banquets (just before dessert).
There are dozens of varieties of fried rice, each with their own specific list of ingredients. In Asia, the more famous varieties include Yangchow (Yangzhou) and Fukien (Fujian) fried rice. In the West, Chinese restaurants catering to non-Chinese clientele have invented their own varieties of fried rice including egg fried rice, Singaporean (spicy) fried rice (which is actually not generally available in Singapore) and the ubiquitous 'special fried rice'.
Ingredients used in fried rice are greatly varied. They include vegetables such as carrots, bean sprouts, celery, peas, and others, as well as chicken, pork, shrimp, spam, or tofu. Often cooked in a wok, it includes vegetable oil or animal fat to prevent sticking, as well as for flavor. Bits of egg provide color in many dishes. Chile pepper or hot sauces often add a piquant touch to this dish or are offered in a small dish separate to the rice. Many cooks season the fried rice with black pepper. Soy sauce gives fried rice its brown color and salty taste. Often, onions and garlic add complexity and extra flavor. It is popularly eaten either as an accompaniment to another dish or, alternatively on its own as a course by itself.
Popular garnishes include fried shallots, sprigs of parsley, carrots carved into intricate shapes or sliced chilli sprinkled on top of the heaped rice. Many foodstands found on the streets across Southeast Asia will serve fried rice on the spot expecting the customer to choose which garnishes to add.
Fried rice is a common staple in American Chinese cuisine, especially in the westernized form sold at fast-food stands. The most common form is a basic fried rice, often with some mixture of eggs, scallions, and vegetables, with chopped meat (usually pork or chicken, sometimes beef or shrimp) added at the customer's discretion. Fried rice is also seen in other American Asian restaurants, even in cuisines where there is no native tradition of the dish.
Fried Rice
Adding shrimp, pork or beef and vegetables to leftover rice makes Chinese fried rice a quick and easy recipe everyone will love.
Ingredients:
2 tablespoons peanut, sesame or other oil
2 cloves garlic, minced
1 teaspoon fresh ginger, minced (optional)
1/2 cup diced onion or 4 green onions, thinly sliced
1/3 cup diced carrot, cooked
1/4 cup frozen peas, thawed
4 cups cooked white or brown rice, cooled completely
1 cup chopped, cooked shrimp, pork or beef
2 eggs, lightly beaten
3 tablespoons soy sauce
Salt and freshly ground black pepper, to taste
Steps:
1. Heat the oil in a wok or large skillet over high heat.
2. Add the garlic, ginger and onion and cook, stirring constantly, for 1 minute.
3. Reduce the heat to medium, and add the carrot, peas, rice and meat and cook, stirring, for about 5 minutes.
4. Use your stirring spoon to make a well in the center of the rice and pour the eggs into it. Let the eggs cook for 1 minute, then slowly start to stir and incorporate the egg into the rice.
5. Add the soy sauce and cook for 2 minutes longer, stirring and tossing with the spoon.
6. Season to taste with salt and pepper.
7. Serve immediately.
Tips:
The amount of oil you use is up to you. You need only a tablespoon or so to keep the rice from sticking.
You can put anything you want in fried rice: leftover vegetables, stir-fry or anything that seems interesting. Try fried rice with ham and eggs for breakfast.
Traditionally, fried rice is seasoned with salt instead of soy sauce, because soy sauce turns the rice brown. Whichever you choose, be conservative when you first add it. You can always add more, but you can't take too much back.
Try a few drops of sesame oil in the egg before you cook it.
For a spicy fried rice, add crushed red pepper flakes to the wok with the garlic.
For an added touch of flavor, serve the fried rice with hoisin or oyster sauce on the side.
Warnings:
Don't use hot rice, or you'll have a gloppy mess. Cooling the rice makes the grains separate.
