Fried Rice was one of the first dishes I ever cooked and I’ve made it the same way for over a decade using Minute Rice and a few ingredients. Needless to say, I was getting pretty bored with the same ol’ thing. I decided to revamp it and add some heat! It really hit the spot!
1 ½ cups Medium Grain Rice
1 ½ cups Chicken Broth
¼ teaspoon Red Pepper Flake
½ teaspoon Salt
Pinch of Garlic Powder
1 teaspoon Chinese Five Spice
1 teaspoon Lime Juice
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Seasoning:
3 Tablespoons Sesame Oil
½ teaspoon Red Pepper Flakes
1 Tablespoon Chili Paste
1 cup Carrot; peeled and chopped
1 cup Onion; diced
½ teaspoon Fresh Ginger; grated
2 cloves Garlic; finely minced
1 Small Thai Chili; cored and sliced
3 Tablespoons Soy Sauce
1 teaspoon Fish Sauce
¼ teaspoon Sugar
Salt to taste
½ cup Frozen Peas
1 large Egg; whisked
½ cup Green Onion; diced
- Using a mesh strainer, rinse the rice thoroughly until the water runs clear.
- Combine the rice, broth, seasonings and lime juice in a saucepan over medium-high heat. Bring to a boil, then reduce to the heat to low and simmer for 15 minutes or until all the liquid is absorbed and the rice is tender.
- Scoop the rice out onto a sheet pan and place in the fridge or freezer and cool completely. *NOTE* This step is necessary to keep the rice from getting mushy when you’re frying it.
- In a wok or large pan, heat the sesame oil over medium heat and sauté the carrots and onion until tender. Add the red pepper flakes, chili paste, ginger, garlic and Thai chili and continue to cook until fragrant.
- Add in the cold rice and toss to coat. Push everything off to one side of the wok, and tilt so the rice mixture is off the heat. Crack in the egg and scramble until just set.
- Place the pan fully back on the burner and add the soy sauce, fish sauce, sugar, peas and green onions. Toss everything together and cover until you’re ready to serve.
- Enjoy!
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