Fried Rice
Fried rice is the perfect vehicle for leftovers. In Issue no. 8, we defined the term ingredient delivery system: a versatile, established structure, like a sandwich or pasta salad, for conveying a variety of ingredients. Fried rice is a great one. Let’s walk through the steps to build it.
One, fry the rice. Once it gets a bit crispy, push it to the side to make space. Two, add aromatics (onion, garlic, and ginger). Let them soften for a minute or so. Three, add any leftover proteins and veggies (chopped radish, lettuce, pickled carrots…anything really). Toss it all and cook for another minute. Four, add any sauces last. That’s it! But here are some things to consider:
High heat. Fried rice is a fast dish. We want crispy edges. That requires plenty of oil and a big pan, enough surface area for all the ingredients to touch hot metal. Don’t crowd the pan! You may have to do it in batches. Otherwise you’ll get soft, steamed slop. Gamekiller.
Small dice. Cut everything finely. Thin slices, small dice. Big veggies take too long and muck up that speedy fried rice timing (and conflict with the texture of the rice).
The rice takes longer than you think. That’s why we start with it. Day old rice is best, as dry and crumbly as possible. It needs to soak up oil and actually fry. Press it into a thin layer and let it sit for a few minutes. Don’t fiddle with it! Then flip and press again. I’m not saying you should burn it, but you should burn it. Just a tiny bit.
Sauces last. Add a little punch and umami, but only a little. More than a few spoonfuls and everything will get soggy. If you’re feeling classic, go with soy sauce. Fish sauce, shio koji, or even nuoc cham are also delicious. This is a great place to mix and experiment.
Toppings. Fried rice loves garnishes. Fried or poached eggs. Pickled veggies. Toasted nuts. A forest of herbs. Fresh lime. Go nuts.
Another name for this style is Sunday food. It’s found in all cuisines. Techniques differ, but there’s little functional difference between paella, jambalaya, wild rice hotdish, and fried rice. They’re one-pot meals designed to feed friends and family with the week’s leftovers.
We’re glad you’re cooking with us.
Cheers,
Sten and Mac
Chef Snacks
Cooking Tip
Peel ginger with a spoon. I know it sounds insane, but give it a try. A peeler can’t handle the knobby terrain. A knife wastes too much of the good stuff. This is the way.
Purveyor Spotlight
Small Acres Farm. Tucked away in Everson, WA, the folks at Small Acres really walk the walk. Fully committed to regenerative practices, they generate most of their electricity on site through solar and wind power. Also they grow fantastic produce. Consider joining their CSA!
PS I am their Fermentation Manager! I ferment lots of their napa and cucumbers into kimchi and dill pickles. So, just one more reason to support them.
