Tag Archives: fried rice

Spicy Thai Fried Rice

21 Feb

IMG_2480

What’s the first thing that comes to your mind when you think leftover rice? I bet its “fried rice” –the widespread solution for leftover rice. Any disagreements on fried rice being the common answer for leftover rice can be resolved by the 36million plus results on Google for “fried rice”.IMG_2476

While rice and vegetables or meat are common to this classic one-pot dish the herbs and spices used vary by region and personal taste. This recipe uses Thai Basil, fish sauce and bird’s eye chilies to create a “Thai” version of a favorite one-pot meal. The “Thai” touch adds a little oomph to a comfort classic, creating a dish that will tantalize your taste-buds and satisfy your soul.

Spicy Thai Fried Rice
Recipe adapted from Food.com’s Thai Spicy Basil Fried Rice by Chef Bolistoli
Yield: 4 servings

Ingredients:
2 tablespoons Oyster sauce
2 tablespoons fish sauce
1 tablespoon low sodium soy
1-2 thinly sliced bird’s eye chilies
1.5 tablespoons of vegetable oil
½ cup sliced green onions
6 cloves of garlic, minced
½ medium red pepper, sliced
½ medium yellow pepper, sliced
1/3 cup bean sprouts
¼ frozen green peas, thawed
3 cups of a day old jasmine, basmati or brown rice
1/3 cup Thai basil, roughly chopped
1 cup boneless skinless chicken breasts, cubed (Optional)
1 egg
Salt and white pepper to taste

Method:
1) In a small bowl mix the oyster sauce, fish sauce and soy sauce and bird’s eye chilies and set aside.
2) In a wok or large frying pan, heat the oil on medium-high heat. Add the green onions and garlic and cook for a minute.
3) Add the red and yellow pepper and cook for 1-2 minutes until the peppers are slightly tender. If using chicken add it now and cook until the chicken is fully cooked through.
4) Add the peas and bean sprouts and cook for another minute.
5) Move all the ingredients to the side and break the egg into the center of the wok. Stir constantly to quickly scramble the egg.
6) Add the oyster, fish and soy sauce mixture and stir well with all the ingredients.
7) Turn the heat to high and add the rice and blend everything well together. Add salt and white pepper per your taste. You can also add more fish sauce or soy sauce at this time.
8) Once the rice is heated through remove from the heat and stir in the basil. Serve hot.

Ginger-Garlic Fried Quinoa

9 Oct

One of my favorite restaurants in New York City is Jean-Georges Vongerichten’s  Spice Market. It is a chic and sexy restaurant in the Meatpacking District that specializes in South East Asian street food. Over the years, my husband and I have worked our way through most of its food and cocktail menu and every taste is worth writing home about. Some of our all time favorites include the spicy Thai fried chicken wings, the Nonya seafood laksa, and the ginger fried rice. Spice Market’s ginger fried rice is possibly my favorite fried rice.

I recently came across an old New York Time’s post where Mark Bittman shared Jean-Georges Vongerichten’s Ginger Fried Rice recipe with a few modifications to it. Bittman uses Jasmine rice but I decided to recreate this dish with quinoa. I have come to realize that quinoa works as a great rice substitute for bold Asian flavors as it absorbs the flavors very well.

The quinoa soaks in the flavors and aromas of the nutty sesame oil and savory soy sauce. It comes together with the crisped ginger-garlic and softened leeks to create a party of flavors and textures in the mouth. So go ahead and try this recipe with quinoa or use up leftover brown or white rice to make this. Either way you will be creating a scrumptious crowd pleaser.

Ginger-Garlic Fried Quinoa
Adapted from Mark Bittman’s Ginger Fried Rice
Time: 30 minutes
Yields: 3 servings

Ingredients:
1 cup quinoa (See note)
2 cups of vegetable or chicken broth
3 tablespoons vegetable, canola or peanut oil, divided
2 tablespoons minced ginger
2 tablespoons minced garlic
1 cup thinly sliced leeks, white and green parts, rinsed and dried
1 tablespoon soy sauce
½ tablespoon sesame oil
3 large eggs (optional)
Salt and pepper to taste

Notes:

  • You can use leftover rice – brown or white rice work great in place of the quinoa. Just make sure the rice is a day old, otherwise you will have mushy fried rice.

Method:
1) Place the quinoa and broth in a saucepan and bring to a boil. When it has reached a rolling boil, reduce to a simmer and cover and cook till all the water is absorbed (10-15 minutes).  Quinoa appears soft and translucent when it is cooked and a ring is visible on the outer edges of the grain. Use a fork to fluff the cooked quinoa and set it aside.
2) In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the ginger and garlic and cook till it is crisp and brown. Keep stirring this so that it does not burn. Use a slotted spoon and transfer the fried garlic and ginger to a paper towel to absorb the excess oil.
3) In the same skillet add the remaining oil and add the leeks. Cook the leeks until they are tender but not brown. Make sure you stir the leeks occasionally to ensure that they do not burn.  Season them lightly with salt once they are cooked.
4) Now add the quinoa to this skillet and stir it with the leeks. Season this with 1 tablespoon of soy sauce and ½ tablespoon of sesame oil. Taste the quinoa and adjust the soy sauce and sesame oil as needed.
5) If using the eggs in a small skillet fry them to sunny-side up, till the edges are set but yolk is still runny. Season the eggs with some pepper and drizzle with a little soy sauce and sesame sauce.
6) Divide rice among 3 plates. Top each with the fried garlic and ginger, followed by an egg (if you are using eggs).

%d bloggers like this: