Kitchen Geek: Fried Rice
Thursday, February 12, 2009 by Lindsey
A few weeks ago, I attempted an entire Chinese meal and was very pleased that everything turned out. It was a hit and everyone said it was the best chinese food they'd ever eaten, and have requested that I make it again since.
I made everything from scratch: fried rice, and egg drop soup. Then I paired it with these beautiful red grapes (a Costco find!) and green tea.
Some tips for Fried Rice:
Always make the rice ahead of time, at least a day, let it sit out (spread decently thin) for a while before storing it in a Tupperware container in the refrigerator. This is *essential*, if you use fresh rice, it will become a mush when you try to fry it.
Also, fry all of the ingredients separately before tossing it together, and use olive oil instead of peanut oil. I've had no problem with the smoking point of olive oil, and it gives it a richer flavor!
Shrimp fried rice is pretty basic, and intuitive. Fry the thawed shrimp until they're about 80% done, then set in a bowl to the side of the stove (easily accessible for later) then toss in some eggs and scramble them where they come together but still have a slight "runny" consistency, and then set them aside with the eggs. Wipe out the hot wok with a paper towel. (Carefully, don't catch anything on fire!! ) Then spread the rice on the bottom and flavor it with sesame oil and soy sauce drizzled over, leave it for about four minutes spread out, until the rice begins to sizzle and pop, then turn and leave again. Don't stir it constantly or the rice will start to separate!
Once you have fried and turned the rice a few times (should start to brown a little) toss in the shrimp and egg, and let it fry for a few minutes, turn once more and it should be ready! Fairly simple and quick once you get the hang of it!
Egg drop soup is equally simple, the key is to keep some chicken broth aside to blend with the corn starch, and don't overdo the corn starch. It's basically four cups chicken broth, + 1.5 Tablespoons cornstarch + 2 full eggs whisked together with one egg yolk. Heat the 3.5 c. of the chicken broth until it's boiling, then pour in the extra half cup that should be blended with the cornstarch and make sure it's still very hot. Then, with a fork or whisk, drizzle ("Drop") the egg into the mixture, it should cook instantly.
Feel free to boil in some chives for flavor, and add in corn for texture.
I made everything from scratch: fried rice, and egg drop soup. Then I paired it with these beautiful red grapes (a Costco find!) and green tea.
Some tips for Fried Rice:
Always make the rice ahead of time, at least a day, let it sit out (spread decently thin) for a while before storing it in a Tupperware container in the refrigerator. This is *essential*, if you use fresh rice, it will become a mush when you try to fry it.
Also, fry all of the ingredients separately before tossing it together, and use olive oil instead of peanut oil. I've had no problem with the smoking point of olive oil, and it gives it a richer flavor!
Shrimp fried rice is pretty basic, and intuitive. Fry the thawed shrimp until they're about 80% done, then set in a bowl to the side of the stove (easily accessible for later) then toss in some eggs and scramble them where they come together but still have a slight "runny" consistency, and then set them aside with the eggs. Wipe out the hot wok with a paper towel. (Carefully, don't catch anything on fire!! ) Then spread the rice on the bottom and flavor it with sesame oil and soy sauce drizzled over, leave it for about four minutes spread out, until the rice begins to sizzle and pop, then turn and leave again. Don't stir it constantly or the rice will start to separate!
Once you have fried and turned the rice a few times (should start to brown a little) toss in the shrimp and egg, and let it fry for a few minutes, turn once more and it should be ready! Fairly simple and quick once you get the hang of it!
Egg drop soup is equally simple, the key is to keep some chicken broth aside to blend with the corn starch, and don't overdo the corn starch. It's basically four cups chicken broth, + 1.5 Tablespoons cornstarch + 2 full eggs whisked together with one egg yolk. Heat the 3.5 c. of the chicken broth until it's boiling, then pour in the extra half cup that should be blended with the cornstarch and make sure it's still very hot. Then, with a fork or whisk, drizzle ("Drop") the egg into the mixture, it should cook instantly.
Feel free to boil in some chives for flavor, and add in corn for texture.
I didn't even KNOW you could make egg drop soup at home.... :D
Yep, and it's much better, and cheaper than buying and having it delivered. Although, I DO require a tip. :P
Mmm, I'm looking forward to trying these! I'll have to wait until I'm either home or have my own kitchen in an apartment though -- I'm sure I'd set off the smoke alarm in our dorm kitchen. They're way too sensitive.