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Wednesday, April 19, 2006

Turkey Fried Rice

Yup, I'm still eating turkey.

Fried rice is one of the first things a Chinese kid is taught how to cook. Not knowing how to fry up some rice is like being American and not knowing how to make a peanut butter and jelly sandwich.

Okay, it's not that easy, but you get the idea. Fried rice is the default dish we make when we have cold rice, eggs, onions, and some other things to get rid of. Don't try it without those three ingredients, though, because they are key. Below is what I made with roughly three cups of cooked rice, one cup of vegetables, and four eggs. You can decide what ratio you like, or just use whatever you have on hand. Remember to salt at each step, not all at the end.

Step 1: scramble the eggs until they are fluffy but still quite runny. Remember to salt the eggs. Set aside and get your wok to hot hot hot!

Step 2: stir fry diced onions, carrots, peas, and whatever other vegetables you're using. Remember to add a pinch of salt.

Step 3: when the vegetables are soft, throw in any meat you want. I usually have some Chinese sausage in the freezer, but Chinese BBQ, ham, Spam, cooked fish, ground meat, and shredded meat all work. You shouldn't need more salt at this point.

Step 4: add in cold rice. You'll want to use wet fingers to break up all the rice before you do this, so that you can just pour the cold loose rice into the wok. Toss the rice with the vegetables so that all the rice is evenly coated in oil. Sprinkle in about a teaspoon of soy sauce and toss immediately so that the soy sauce evenly coats the rice. If a little rice sticks to the bottom, don't stress it. After you turn off your stove and leave it awhile, the rice will loosen up. It might or might not be a be a bit crunchy, which I actually like.

Taste, and adjust for seasoning. At this point I usually add salt and not soy sauce, because I don't like my rice to get very dark (it's ugly!). A dash of hondashi is nice if you have fish in your fried rice, and a drizzle of sesame oil is always nice.

I sprinkle liberally with white pepper and chopped green onions before serving.

9 comments:

Claire said...

I like crunchy fried rice too.

Pei said...

KETCHUP! I like fried rice with ketchup, but I totally forgot it yesterday. I knew there was a reason I had to salt it extra towards the end. I usually make my fried rice less salty to compensate for the ketchup.

No, my mother does not approve.

claire said...

Everything is better with ketchup. Our intern brought fries for the office last week without ketchup and I was stunned.

HungryinDC said...

ketchup is great with fried rice!

I don't think my mom approves either but my dad does! He would suggest wrapping the rice in a pouch made from eggs.

Pei said...

Egg pouch filled with rice, with a squiggle of ketchup. Classic. Actually, not classic. I think it counts as new age Japanese.

HungryinDC said...

Btw, Claire, that intern should have been sent home in shame.

Pei said...

I was going to say fired, but I guess no one fires interns.

The productive solution would have been to send him/her back out for ketchup, but then the fries would get cold. Besides, where was your secret stash of office ketchup?

I forgot the last step: gently stir eggs back in after rice is done and you have turned off the stove. Mix evenly

Anonymous said...

that dish is called omarice! fried rice topped with a thin egg omelet and a squiggle of ketchup. also good with a side of pork or chicken katsu and curry (minus ketchup). now i'm hungry.

chandavkl said...

My mom used to make a fantastic turkey fried rice after Thanksgiving. What made it different from the typical leftover rice fried rice was that she used turkey drippings from the carcass and poultry seasoning. Unfortunately she's been gone for a number of years, so that's a dish I'll never have again.