![]() ![]() This makes a great one-pan meal or side dish! It’s especially good with a little (or big) dollop of homemade chili oil or chiu chow chili sauce.Necessary cookies are absolutely essential for the website to function properly. Use a clean spoon to taste the rice, and re-season with more soy sauce or salt if needed. Toss in the chopped scallions and stir fry for another 15 seconds. Next, stir in the frozen peas until heated through. Spread 1 tablespoon of Shaoxing wine around the perimeter of the wok, and give everything a quick stir. Stir-fry for another 1-2 minutes to evenly distribute the sauce.Īdd in the seared meat. Once the brown rice is warmed (after 1 to 2 minutes of stir-frying), pour the prepared sauce evenly over the rice. This is an essential technique for fried rice. Use your metal wok spatula to stir-fry the rice, scraping from the bottom of the wok to prevent sticking. Your heat should be really high at this point to prevent sticking. If using frozen carrots, add them after the onions turn translucent.Continue stir frying until the carrots are heated through.Īdd the cooked brown rice. If using fresh carrots, add them at the same time you add the onions. With the heat on high, add the chopped onions to the wok (there should be some oil remaining from searing the meat). Step 6: Stir-fry all the ingredients together Scoop it back into the bowl and set aside. Spread it out in one single layer, and sear for 30 seconds on each side. Transfer back to the same bowl, and set aside. Turn the heat down and stir the eggs until scrambled. Spread two tablespoons of vegetable oil evenly around the wok, and add the beaten eggs. Stir in ⅛ teaspoon ground white pepper, ½ teaspoon sesame oil, 1 teaspoon dark soy sauce, 1 tablespoon light soy sauce, and ½ teaspoon MSG if using. In a small bowl, mix 2 teaspoons hot water and ¼ teaspoon granulated sugar until dissolved. Mixing your sauce ahead of time is much easier than adding everything individually to a hot wok. We made a version with beef, but you can pick any meat of your choosing or go vegetarian with a vegetable fried brown rice. Next, mix in 1 teaspoon cornstarch and set aside. If you’re using shrimp, just omit the dark mushroom soy sauce. Mix until all the liquid is absorbed by the meat to tenderize and add moisture. If using beef, chicken, or pork, add 1 tablespoon water, 1¼ teaspoons dark mushroom soy sauce, and 1 teaspoon vegetable oil to the meat. Rinse your hands with a little more water if rice sticks to your hands. Simply take the brown rice out of the refrigerator, wet your hands with a little water, and break up any clumps so you have individual rice grains. It’s best to transfer the rice from the pot to a sheet pan and fluff it with a fork, so it can dry out and cool simultaneously.ĭay-old brown rice also works nicely, as cold rice clumps are drier and easily broken apart in the wok. If you are making brown rice fresh the same day, let the cooked rice cool completely before using it. We have detailed instructions in our post on How to Make Perfect Brown Rice, either on the stove, or in any rice cooker. īrown Fried Rice Recipe Instructions Step 1: Steam the brown riceīrown rice is easy to cook. Some of our favorites? Young Chow Fried Rice, Pork Fried Rice, and Egg Fried Rice. If you’re not sold, and you’re looking for a classic fried rice, we’ve got plenty of versions of that. ![]()
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