Basic and Spicy Fried Rice2013-02-12
- Servings : 4
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
This information is per serving.
Calories from Fat72
Rice is the primary source of starchy carbohydrates for billions of people in Asia and Africa. Ironically, most Asians and Africans preferred white (polished) rice to brown rice, and far fewer Asian and Africans are overweight or obese compared to Americans.
Whether you use white or brown is up to you. You can use either to make Basic and Spicy Fried Rice.
Fried rice is best make with leftover, refrigerated rice, but you can use fresh cooked rice.
Like the type of rice, making mild or spicy fried rice is up to you. I like a little heat, but you can omit the chili sauce for mild fried rice.
Basic and Spicy Fried Rice is not limited to Chinese food. Serve it as a side dish with beef, chicken, or fish.
- 1 cup (200 g) long grain white or brown rice
- 2 tablespoons (30 ml) vegetable oil
- 1/2 teaspoon (2.5 ml) fresh ginger root (peeled and grated)
- 1/2 teaspoon (2.5 ml) sesame oil
- 1 tablespoon (15 ml) low sodium soy sauce
- 2-4 tablespoon (30-60 ml) green onion, finely sliced
- For Spicy Rice
- 1/2 teaspoon (2.5ml) Chinese Chili Sauce (like Sambel Oelek)
Method of Preparation
Cook rice per manufactured recommendation or in a medium sauce pan with 2 quarts of rapidly boiling water (pasta-style) until tender but firm (cooking time will vary depending on the type of rice used). Drain rice completely if cooked pasta-style or if there is any water left after cooking per manufacturers directions. Refrigerate overnight.
Heat oil in a large skillet or wok over medium high heat until it shimmers. Add rice. Cook stirring constantly 1 to 2 minutes.
Stir in ginger and sesame oil. Cook stirring 1 minute.
Add soy sauce, onion, and chili sauce if desired. Stir fry 1 to 2 minutes. Serve immediately.