When my dear friend, DK, announced that China was the destination for this month’s AWED, I really didn’t know what I could contribute. I’ve tried very hard to replicate Chinese flavors at home, without much success – it always seems to require ingredients that I end up substituting, and then it just never tastes the same.
I love spicy food, but when it comes to Chinese, I’m not a huge Indian Chinese person. I much prefer stir fried Bok Choy and Greens to Cauliflower Manchurian. This is one of the staples we used to make – a very simple fried rice, which was always well appreciated.
1.5 cups cooked long grain Rice (chilled overnight in the refrigerator (leftovers are perfect) – the rice needs to be cold. I used Basmati)
3/4 cup or more Bean Sprouts
2-3 cloves Garlic, chopped
2 tsp Soy Sauce
2-3 Spring Onions (white and green parts chopped separately)
1/2 cup Mushrooms (I used button, but shiitake are preferable)
1 Egg, beaten with a tsp of water
Heat a tsp of sesame oil in a pan. When hot add the garlic, white parts of the spring onions, mushrooms and soy sauce. Stir fry until mushrooms are cooked. Remove from heat and keep aside.
Add the egg to the pan and swirl around to form a very thin layer. Let it set (about a minute), then gently slide off the pan and roll into a cigar shape. Cut cross-wise to form the restaurant-style strips.
Now add the cold rice to the pan, saute for a minute and then add the mushroom mixture. Toss with the rice for about 2 minutes until combined. Add the egg and toss through. I like to add some more bean sprouts at this point to add some crunchiness, but its completely optional. Now add the chopped green parts of the spring onion.
This rice can obviously be made very personal by adding or subtracting any of the veggies. It tastes great with peas, carrots as well. Feel free to leave out the mushrooms or eggs if you don’t enjoy them. This is a very basic recipe that can be easily customized for your taste.