There are lots of permutations on fried rice—the period of the grains of rice and the greens or meat or seafood you upload are starters.
My recipe for fried rice isn’t fried however steamed. This is I steam the rice sooner than including it to the wok or skillet I’m cooking my “fried” rice in. Prepare dinner the rice upfront then again you favor—boil, simmer, or steam. Ahead of cooking, I rinse the rice neatly to take away starch. I then steam it great and fluffy—for the fluffiest rice use long-grain rice (however you’ll be able to use medium- or short-grain as neatly).
I take advantage of white rice as a result of that’s the popular rice in China the place brown or unmilled rice is regarded down upon, however once more, you employ the rice you favor best possible—brown and unmilled could have a nuttier taste and less assailable texture.
You’ll make a number of permutations of fried rice the use of this recipe; as an alternative of ham you’ll be able to use red meat roast bits or rooster or shrimp. As a substitute of peas, you’ll be able to upload carrots or Chinese language cabbage. And also you don’t have so as to add the eggs.
Steamed Fried Rice with Ham and Eggs
Yield 4-6 servings
Elements
- 1 to two tablespoons sesame or olive oil (or peanut or canola oil)
- 1 yellow onion diced, or 1 massive leek (white and faded inexperienced section)
- 2 stalks of celery, diced or ¼ cup chopped mushrooms (non-compulsory)
- 1 carrot, diced (non-compulsory)
- 1 to 4 cloves garlic, minced
- 1 to two tablespoons recent ginger, grated
- About 3 cups cooked white or brown rice or different grain (goats, millet, or cracked wheat); prepare dinner rice by means of any way you select, even use leftover rice
- ¾ cup diced baked ham or Black Woodland ham (or 8 oz small shrimp, shelled, deveined, and cooked)
- 1 cup cooked peas, recent or frozen (however you’ll be able to use Chinese language cabbage, coarsely chopped as an alternative—when you pass over the ham use ½ medium head of Chinese language cabbage)
- ¼ cup soy sauce
- Salt
- Black or purple pepper (use cayenne pepper or Tabasco sauce when you like)
- 1 or 2 eggs, flippantly crushed sooner than including
- 3 to five scallions or inexperienced onions, thinly sliced (non-compulsory garnish added sooner than serving)
Directions
- Position the oil in a wok or massive skillet and warmth over medium-low warmth. Slice the onion or leeks and sauté within the scorching for a minute or two, stir continuously.
- Upload celery and carrot slices (or different leftover greens) when you like, elevate the warmth to medium and proceed to sauté, stirring, for some other 1 to a few mins. When the celery and carrots start to melt upload garlic and ginger and prepare dinner for some other minute. If the greens begin to persist with the pot, upload a bit of of water to loosen them.
- Upload the pre-cooked rice crumbling it together with your hands to do away with lumps, and stir to mix. Upload 2 to 4 tablespoons of water, duvet, and warmth over low warmth for approximately 3 extra mins. Ensure that the rice heats thru.
- Subsequent stir in diced ham (or red meat bits or shelled and deveined shrimp or cabbage if you wish to pass vegetarian) and peas (recent or frozen); season the combo to style including the soy sauce, salt, and pepper (use cayenne pepper, or Tabasco, or chili powder, when you like).
- Make a hollow within the middle of the rice aggregate; pour the eggs within the hollow; stir off the warmth with a fork till the eggs set, folding or scrambling the eggs into the rice. Prepare dinner in brief sooner than serving, about 1 minute.
Notes
Serve straight away on a heated dish. Garnish with inexperienced onions when you like.
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