Banter

As I receive compliments and requests for my fried rice, I think to myself, “What makes this so special?” Perhaps, it’s because my husband talks it up. He likes to do that. Perhaps, there is something about the fresh ginger or the sesame oil, or cooking the rice in chicken broth instead of water. Whatever it is, it seems to stand out. We’ve been to our share of hibachi restaurants, and maybe a wee bit of your share too. I’m overly exposed to the fried rice scene and take for granted how awesome fresh fried rice tastes.

No one likes to be taken for granted; why should rice? I hope it doesn’t mind that I don’t understand what makes is so praiseworthy, but relishes in the fact that I take the time to use fresh ingredients in it’s creation (save the peas...we no longer have a garden). It’s like the old adage goes, “the whole is greater than the sum of its parts.” See...Aristotle must have liked fried rice too. So, chill Mr. Fried Rice, it’s all good. The good people of the world appreciate you...we’re just not all great at expressing it.

Restaurant Style Asian Fried Rice | Twisted Tastes

Recipe Highlights

When I make this rice, the first thing I do is toss those wee grains into my 10 year old rice cooker replacing the called upon water with chicken broth. I like to layer my flavors and start at the very beginning. If you don’t have a rice cooker use the old pot method to cook it. I find we make enough rice in our house to make the $20 cooker worth our while.

Once my rice is done, I put it in the refrigerator if I’ve planned ahead, otherwise, it goes in the freezer for a bit. I like to think this stops the cooking process and keeps it chilled while it’s frying. The outside fries, but the inside just warms back up....who likes mushy rice? Ick.

Once I’m ready to cook, I get started with all the veggie prep. Fresh ginger looks pretty awesome. It’s like a gnarly witch ingredient that should be tossed into a caldron and turned into a potion to cure belly aches. Wait...that is what I use pure ginger for; settling stomachs. It’s great dried and candied too. The rest of the veggies are pretty common: onions, peas, carrots, and garlic. When it’s time to prep the ginger, be sure to use a potato peeler and get that outer skin off. Chopping it can be a little different too. It gets stringy. Just roll with it. You won’t see your crazy knife work once it's in the rice...cut it small and minced (ginger has a bite).

Restaurant Style Asian Fried Rice | Twisted Tastes

Next, I take care of the eggs. Eggs burn easily so I just get them out of the way and add them back later. Scrambled eggs in sesame oil, coming right up. After the eggs are done I remove them from the pan and fry the veggies in the remaining sesame oil. I know, sesame oil can get pricey, but USE IT! It makes a fantastical difference. Go all in or go home.

Without taking the veggies out after they’re done, I add the rice and fry it on a higher heat until just slightly browned, then add in the soy sauce and eggs. Cook for another couple minutes. Wham bam thank you ma’am. That shyte is done. Eat it quickly, it’s so much better fresh. I top mine with sliced green onions for an “over the top color pop.” Geez, I’m like Dr. Seuss in here. I’m about to trademark that.

Enjoy your rice with chicken or shrimp, maybe even my sesame chicken recipe.

Restaurant Style Asian Fried Rice | Twisted Tastes
Cheers!

-Holly
p.s. Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.

Restaurant Style Asian Fried Rice

Prep Time: 5 minutes
Cook Time: 60 minutes
Total Time: 65 minutes

Ingredients

1 cup frozen peas
1 small onion, minced
1 tbsp fresh ginger, minced
1 tbsp green onions, finely sliced (OPTIONAL)
1.5 tsp garlic, minced
1/2 cup carrot sticks
1/2 cup soy sauce
1/4 cup sesame oil
3 eggs
3 cups Jasmine Rice cooked in chicken broth

Directions

  1. Cook the rice according to the package, using chicken broth instead of water.
  2. After the rice is done, put it in a freezer-safe bowl and freeze for 20 minutes or place in the refrigerator until chilled.
  3. In the meantime, peel and mince the ginger, onion, and garlic. Set aside.
  4. Using a wok, add 1 tbsp of the sesame oil and heat it on medium. Crack the eggs into the wok and scramble them until done. Remove the eggs and set aside.
  5. Add the remaining sesame oil to the wok along with the vegetables: peas, carrots, ginger, onion, and garlic. Stir-fry over medium to high heat until the vegetables are still crisp, and not yet mushy (4 or 5 minutes).
  6. Add into the wok, the chilled rice. Continue to fry the rice until the rice starts to brown slightly.
  7. Add in the soy sauce and the eggs. Continue to cook another 3-5 minutes or until you get the browning you desire.
  8. Serve warm with option green onions sprinkles on top. (Goes great with teriyaki or sesame chicken.)
Yields: 8 servings.

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