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 and to the equation. I wanted to branch away from the typical take-out Chinese restaurant rice and this really hit the spot!
Spicy Fried Rice
• 1 C Medium Grain Rice
• 1 1/2 C Chicken Broth
• 1/4 tsp Red Pepper Flake
• 1/2 tsp Salt
• Pinch of Garlic Powder
• 1 tsp Chinese Five Spice
• 1 tsp Lime Juice
• 3 Tbsp Sesame Oil
• 1 Tbsp Chili Paste
• 1 Carrot; peeled and finely chopped
• 1/2 C Onion; diced
• 1/4 tsp Fresh Ginger; grated
• 1 Garlic Clove; finely minced
• 1 Small Thai Chili; de-seeded and sliced
• 3 Tbsp Soy Sauce
• 1 tsp Fish Sauce
• Pinch of Sugar
• Salt to taste
• 1/2 C Peas
• 1 Egg; whisked
• 1/4 C Green Onion; diced
1. Using a mesh strainer, wash rice thoroughly until water runs clear.
2. Combine rice, broth, seasonings and lime juice in saucepan over medium-high heat. Bring to a boil and reduce to simmer for 15-20 minutes or until cooked through and all the liquid is absorbed.
3. Spoon out onto sheet pan and place in fridge; allowing to cool completely. This step is necessary to keep the rice from getting mushy when you’re frying it.
4. In wok or large pan, heat sesame oil over Medium heat and add in carrot and onion. Once carrot is mostly tender, add chili paste, ginger, garlic and Thai Chili and saute until fragrant.
5. Add in cold rice and toss to coat, allowing time to heat through. Push off to one side, exposing some of the pan. Tilt the pan so the rice is off the heat and add the egg, scrambling until just set.
6. Place pan fully back on the burner and add soy sauce, fish sauce, sugar, peas and green onions. Toss everything together and cover until ready to serve.