Love and Olive Oil - Eat to Live. Cook to Love.

Fried Rice and Baked Wonton Chips

Fried Rice and Baked Wonton Chips

Surprisingly we’d never made fried rice before, so we thought we’d give it a try. We made a vegetarian version of this recipe, omitting the meat. It was decent fried rice, but if we made it again we might try to seek out a different recipe.

Taylor thought the egg was supposed to be scrambled in the rice, rather than before, then removed, cut into pieces, and stirred back in.

Definitely don’t skip the mushrooms, this dish would have been lost without them (though strangely, while I can eat them fine, I can’t stand the smell of them rehydrating.)

We also doubled the sauce (but we tend to do that more often than not).

For the wonton chips – we had some leftover wrappers, and didn’t feel like wasting a quart of oil to fry them. So I cut them into strips, laid them on an oiled baking sheet, and baked them until they got crispy and golden (careful – they go from golden to burnt far too quickly, if anything, err on the side of less-than-golden when you take them out.) Pretty good, not as good as they’d be fried though! But they made for a nice ‘scoop’ for the fried rice.

Anyone have a kick-butt recipe for fried rice? This one is more like a nice pat rather than a kick good but could be so much better.

Fried Rice

Makes 4-6 servings. Recipe from Food Network.

Ingredients:

8 dried shiitake mushrooms
3 tablespoons peanut oil
2 large eggs, lightly beaten with a pinch of kosher salt
4 scallions (white and green), thinly sliced
1/4 cup minced carrot
1 large clove garlic, minced
Pinch red chile flakes
1 teaspoon minced peeled fresh ginger
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
3 cups cooked long-grain rice
1 cup cooked meat cut in 1/2-inch cubes, such as pork, ham, beef, or chicken (optional)
1/2 cup frozen peas, defrosted in a strainer at room temperature

Directions:

Put the mushrooms in a small bowl and cover with boiling water and soak until re-hydrated, about 20 minutes. Drain, squeeze dry, and cut mushrooms in quarters. Set aside.

Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.

Wipe out the pan with a paper towel and heat the remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the mushrooms, garlic, chile, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately.

Share this Post:

You may also like...

4 CommentsLeave a Comment →

  1. 1
    Posted On June 12, 2008 at 7:23 pm

    The fried rice looks really good! Regarding the eggs, you can do it either way. It looks prettier if you cut and throw the eggs back in, but I think it tastes better if you scramble the eggs until they are partially set and then add the rice in and allow the wet eggs to coat the rice.

    There seems to be a lot of competing flavors between the garlic, ginger, soy sauce and sesame. I like to keep my fried rice simple and just just garlic, soy sauce and a pinch of salt.

    Anyway, your picture looks lovely and I would be happy to eat a bowl!

    Reply

  2. 2
    Mias
    Posted On June 12, 2008 at 9:46 pm

    This a recipe for basic fried rice in my country. Not sure about kick-but worthiness but this one is hot!

    malay-style fried rice

    3 cups cold rice
    2 medium egg
    4 dried chilies- cut into small pieces and soaked in hot water (or simply get the chili paste)
    a handful of dried anchovies (get from asian foodstore) soaked in hot water
    onion/garlic
    oil

    1-Using a mortar and pestle, pound away the drained chilies (careful, its hot)
    when its quite fine, add in anchovies
    Pound until it is quite fine.
    2-Slice and dice the onion. Put your knife blade flat on garlic and smash it.
    3-Heat the oil and add in onion and garlic. Stir until it fragrant
    4-Add in chilies and anchovies combo
    Stir for afew minutes, making sure it is not burn (burn chilies taste yucky)
    5-Stir in the egg and when it was set a bit, add in rice and salt (and soy sauce if you like). Stir like crazy until everything mingle and then stir a few mins more. The resulting rice should be fuffy not sticky.

    Caution: go easy on chilies if you ca’t stand the heat. And you can add in chicken pieces, meat or anything to this basic fried rice.

    Reply

  3. 3
    Posted On June 15, 2008 at 9:17 am

    i love the photo…

    i recently made a version of fried rice. it had great flavor but came out more like stuffing. i had no recipe – i just winged it. silly me.

    Reply

  4. 4
    Posted On December 9, 2008 at 12:20 am

    My best advice for fried rice is using rice bran oil to cook with-get the oil very HOT and fry the rice.

    Reply

Leave a Comment