Rice Dishes
Classic Shrimp Fried Rice
The idea of stir-frying rice with other ingredients originated in China and has made its way throughout Asia. Generally, a serving of fried rice with all the trimmings makes a filling meal; this version is very light and delicate. Note that using leftover cooked rice works best for stir-frying because the grains are slightly dry and they separate easily.
3 tablespoons oil
2 cloves garlic, minced
8 oz (250 g) shrimp, peeled and deveined
1 small onion, cut into wedges
1 ripe tomato, cut into wedges
2 eggs, beaten
4 cups (14 oz/400 g) cooked rice
1 green onion (scallions), sliced Sprigs of coriander leaves (cilantro), to garnish
Seasoning
1 tablespoon soy sauce
1 tablespoon fish sauce
1/2 teaspoon salt
1/3teaspoon freshly ground white pepper
1 Combine the Seasoning ingredients in a small bowl and mix well. Set aside.
2 Heat the oil in a wok over high heat, turning to grease the sides. Stir-fry the minced garlic for about 30 seconds until fragrant and golden brown. Add the shrimp and stir-fry until pink and are just cooked, about 30 seconds, then add the onion and tomato and mix well. Push the ingredients to the sides of the wok and make a well in the center. Add the egg and allow the white to firm, then scramble. Add the rice, reduce the heat to medium and stir-fry for 3 to 5 minutes, constantly mixing and tossing until the rice grains are separated and the rice is heated through. Add the Seasoning and stir-fry for a further 1 to 2 minutes until all the ingredients are well blended. Stir in the green onion, mix well and remove from the heat.
3 Transfer the fried rice to individual serving bowls. Garnish with sprigs of coriander leaves (cilantro) and serve hot.
Serves 2–3
Preparation time: 10 mins
Cooking time: 8 mins
Homestyle Chinese Fried Rice
Fried rice is probably the single most commonly prepared dish in kitchens of Asian homes, and it is rarely prepared from scratch. Instead, it utilizes leftover rice along with leftover vegetables, tofu, meat scraps, and other items to prepare a tasty hot meal that is quick and easy to cook, requiring no shopping. You may allow your culinary creativity to express itself freely when cooking fried rice at home, while also applying the “waste not, want not” philosophy of the Asian kitchen.
Assorted leftover ham, chicken, bacon, tofu and vegetables (except leafy greens), such as carrots, corn, mushrooms, peas, green beans, and onion
1/3 cup (60 ml) oil
3 to 4 cloves garlic, minced
1 bell pepper, deseeded and thinly sliced
1 large egg, lightly beaten
4 cups (14 oz/400 g) cooked rice, white or brown (see note)
2 to 3 green onions (scallions), minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 Dice all the meat and vegetable leftovers into small pieces, then set aside in a bowl.
2 Heat the oil in a wok over high heat. When hot, add the garlic, chili, and leftovers and stir-fry quickly for about 1 minute.
3 Add the egg, stirring quickly to scramble. Add the cooked rice and continue to stir-fry until the rice and vegetables are well mixed, when the rice begins to brown, about 3 to 5 minutes.
4 Sprinkle on the green onions, salt, and pepper, and continue to stir and turn for another 1 to 2 minutes. Transfer to a serving dish, or to individual rice bowls.
Brown rice is rice with its golden-brown bran intact. It has a nutty texture and more fiber than milled white rice, and requires more water as well as longer cooking time.
The cooked rice should be dry and firm when preparing this dish; soggy rice does not work well in this recipe. If you have leftover meat such as stir-fried fish, they may be added along with the vegetables and tofu. A sprinkling of minced fresh coriander leaves and a dusting of Sichuan Pepper-Salt Powder (page 27) on top of the finished dish provide some stimulating flavors that will add a lot of character.
Serves 4
Preparation time: 15 mins
Cooking time: 10 mins
Vegetarian Fried Brown Rice
This is a good way to use leftover rice, particularly brown rice, which does not get as soggy as white rice. You may use almost any combination of vegetables—such as turnip, bell peppers, cooked corn, fresh mushrooms, chopped cabbage, diced squash—to prepare this dish, and it may stand alone as a meal. This is a typical example of the pragmatic spirit of Asian homestyle cooking, which always regards leftovers as the foundation of another good meal.
10 dried black Chinese mushrooms
3 tablespoons oil
1 onion, sliced into crescents
3 to 4 cloves garlic, minced
3 to 4 slices fresh ginger, minced
2 carrots, diced
12 broccoli florets, stems peeled and diced
1 green bell pepper, diced
1 cup (5 oz/150 g) fresh or frozen peas
3 cups (10 oz/300 g) cooked rice, white or brown (see note)
Sauce
1 tablespoon soy sauce
1 teaspoon rice wine
1/2 teaspoon sugar
1 teaspoon salt
1 teaspoon sesame oil
1 Soak the dried black Chinese mushrooms for 15 minutes in hot water, drain and reserve 1/2 cup (125 ml) of the liquid. Remove the stems. Squeeze the excess moisture from the mushrooms and slice each cap into 4 to 6 strips.
2 Combine all the Sauce ingredients in a bowl and set aside.
3 Heat the oil in a wok over high heat and stir-fry the mushrooms, onions, garlic, and ginger for 1 minute. Add the Sauce mixture, then add the carrots, broccoli, bell pepper, and peas. Stir-fry for 3 minutes.
4 Add the cooked rice and continue to stir until all the ingredients are well mixed, then add the mushroom water and mix through until well combined.
5 Reduce the heat, cover with the lid, and cook for 3 to 4 minutes, then transfer to serving platter.
Brown rice is rice with its golden-brown bran intact. It has a nutty texture and more fiber than milled white rice, and requires more water as well as longer cooking time.
Serves 4
Preparation time: 20 mins
Cooking time: 15 mins
Pineapple Fried Rice
8 oz (250 g) fresh squid (6 to 7 small squid)
4 cups (14 oz/400 g) cooked rice
1 large fresh pineapple
4 tablespoons oil
2 cloves garlic, minced
2 medium onions, chopped
1 tablespoon curry powder
8 fresh shrimp (about 5 oz/150 g), peeled and deveined
5 oz (150 g) fresh or canned crab meat (about 1 cup)
1 green or red bell pepper, diced
1 tomato, diced
4 tablespoons yellow raisins
1 teaspoon sugar
2 tablespoons soy sauce
3/3 teaspoon ground white pepper
1 Rinse each squid thoroughly, detaching and discarding the head. Remove the cartilage in the center of the tentacles. Remove the reddish-brown skin from the body sac and scrape the inside of the body sac with the dull edge of a knife. Rinse well and slice into thin strips.
2 Place the rice in a large bowl and toss it gently to separate the grains. Set aside.
3 With the sharp point of a knife, mark a rectangular outline on the pineapple and cut along these lines. Remove the rectangular section and hollow out the fruit in the center, creating a bowl but not cutting through. Dice the pineapple to yield about 3/3 cup (4 1/2 oz/125 g) of the fruit. Set aside.
4 Heat the oil in a wok over medium heat, turning to grease the sides. Add the garlic and stir-fry until fragrant, about 1 minute, then add the onions and curry powder. When fragrant, add the seafood and stir-fry until the shrimp turn pink and are just cooked.
5 Add the rice, diced pineapple, bell pepper, tomato and raisins. Mix well and stir-fry for about 3 minutes. Season with the sugar, soy sauce and pepper. Stir-fry for another minute until well mixed before removing from heat.
6 Serve the fried rice in the pineapple as shown.
Serves 4
Preparation time: 30 mins
Cooking time: 15 mins
Indian Fried Rice
3 tablespoons oil
1 tablespoon fresh ginger, minced
1 cup (5 oz/150 g) onion, diced
1 tablespoon curry powder
8 oz (250 g) chicken or lamb, sliced into thin strips
2 cups (14 oz/400 g) fresh tomatoes, diced
1 cup (5 oz/150 g) fresh or frozen peas Salt and freshly ground white pepper to taste
4 cups (14 oz/400 g) freshly cooked rice, cooled
2 tablespoons mint leaves or parsley, chopped
1 Heat the oil in a wok over medium heat and stir-fry the ginger and onion until fragrant. Add the curry powder and stir-fry for about 2 minutes until aromatic.
2 Add the chicken or lamb strips and stir-fry over high heat for 2 minutes.
3 Add the tomatoes, peas, salt, pepper, and rice and stir-fry for about 5 minutes. Garnish with mint leaves or parsley and serve.
Leftover roast meat can be used as a substitute for fresh meat. If fresh diced tomatoes are unavailable, you can use 2 tablespoons tomato purée or ketchup. Cooked rice should be fluffy; overnight or leftover rice is ideal.
Serves 4
Preparation time: 15 mins
Cooking time: 10 mins
Thai Fried Rice
Tightly covered and refrigerated, the Chili Dipping Sauce will keep for up to 2 weeks. It can be spooned over just about any dish: soups, salads, grilled meats, fish, noodles, and curries. Use a dry spoon.
4 cups (14 oz/400 g) cooked rice
4 tablespoons oil
5 cloves garlic, minced
8 oz (250 g) chicken, pork or beef, thinly sliced
2 eggs
4 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon ground white pepper
2 green onions (scallions), thinly sliced
1 cucumber, peeled and sliced, to serve
2 tomatoes, cut into wedges, to serve
1 lime, halved, to serve
Chili Dipping Sauce
4 tablespoons freshly squeezed lime juice
3 tablespoons fish sauce
2 bird’s-eye chilies, thinly sliced
2 cloves garlic, minced
1 Make the Chili Dipping Sauce first by combining all the ingredients in a bowl, stirring to mix well. This makes about 3/3 cup (175 ml) of sauce. Transfer to a serving bowl and set aside.
2 Place the rice in a large bowl and toss it gently to separate the grains. Set aside.
3 Heat the oil in a wok over high heat, turning to grease the sides. Add the garlic and stir-fry for about 1 minute until fragrant. Add the meat and stir-fry for 1 to 2 minutes until the meat changes color, then add the eggs and mix well. Add the rice and stir-fry for several minutes, mixing and tossing constantly until the rice is heated through. Finally add the soy sauce, sugar and pepper. Stir-fry for a further 1 to 2 minutes and remove from heat.
4 Arrange the rice on a serving platter and scatter the thinly sliced green onions on top. Serve immediately with the cucumber, tomatoes, lime and Chili Dipping Sauce.
This dish always works better with cooked rice prepared a day or two in advance. So consider making extra rice whenever you cook for another meal.
Serves 4
Preparation time: 20 mins
Cooking time: 12 mins