Foolproof Fried Rice

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This quick fried rice recipe from Chef Jonathan Collins is not only foolproof, it's also a delicious way to use up leftovers! (Day old rice actually does make the best fried rice). Feel free to experiment; this recipe adapts well to additions of a variety of chopped, cooked vegetables and leftover chicken, beef, pork or tofu. Make sure your pan is nice and hot to get that crispy texture.

Foolproof Fried Rice by Chef Jonathan Collins

Ingredients

4 cups day old rice, see Foolproof Simple Rice recipe below
2 eggs
2 green onions, finely sliced
1 Chinese sausage (lap chong), or substitute 1/4 cup diced bacon or ham
1/2 cup frozen peas and carrot, thawed
as needed peanut oil
to taste sesame oil
to taste soy sauce
to taste white pepper

Garnish
as needed sliced green onion
Foolproof Simple Rice
2 cups Jasmine or Basmati Rice
2 shallots, minced
4 1/2 cups chicken or vegetable stock
3 tbsp unsalted butter
2 bay leaves
to taste kosher salt and pepper

Preparation

  1. Heat small amount of peanut oil in hot pan. Crack and whisk eggs in small bowl; add to hot pan and scramble until mostly cooked. Return eggs immediately to bowl and set aside.
  2. Add diced sausage to hot pan and fry for a minute or two. Add green onion and day old rice. Stir to coat and let fry in pan, without touching, for another minute or two.
  3. Add peas and carrots. (At this point, you can add additional chopped vegetables or protein if desired.) Stir, season with soy sauce, sesame oil and white pepper. Fry for another minute or so until grains are all coated and light golden brown. Add back eggs, toss one final time to incorporate and plate. Garnish with chopped green onions if desired.
For Foolproof Simple Rice
  1. Rinse rice in cold water. Melt butter in stock pot and sauté shallots until tender.
  2. Combine rice and coat with butter. Add stock and bay leaves. Season with salt and pepper, bring to boil, cover and finish in 350°F oven for 15-20 minutes. When finished, turn out onto baking tray to cool and stop cooking. Fluff with fork and serve.

 

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