I tried a similar dish at Spork awhile back –
LOVED it – and since we eat a fair amount of rice, I decided to add this to my
list of favorites. You can use any sort of rice --- as noted below, it is best
when it is a couple of days old. Yesterday, I whipped up a pot of sticky rice,
and let it sit in the sun for a few hours. It worked well. I have also used Jasmine
rice (brown) and it works great.
Ingredients:
- 2 Tablespoons of cooking oil (I used an organic blend, Chosen Oil, avocado, sunflower, safflower)
- 2 cups of cooked rice (can adapt to your needs, do adjust the liquid seasonings if you up the rice amount).
- 1 Tablespoon Mae Ploy (sweet chili sauce, Thai)
- ½ Tablespoon of Chili Garlic sauce
- 2 tsp of fresh lime juice
- 2 tsp of Tamari (can use soy sauce)
- Eggs – one per serving
- Optional garnish -- green onions or cilantro
Preparation:
1.
Combine the rice with oil.
Stir oil into the rice, coating each grain, before it goes
into the pan. This ensures that each rice has a layer of oil around it to
protect it from the heat of the pan and allow it to crisp without burning.
2.
Spread the rice out in a thin layer. Spread
the rice out so that there is maximum surface area for getting crisp and golden
brown.
3.
Cook, without stirring. This
is key. Let the rice cook over medium heat, without stirring it, until the
entire bottom layer turns a nice golden brown, (5 minutes or longer) (You can
lift small portions up with a spoon to check it as it cooks.)
4.
Season. Stir
in the liquid mixture gently stirring the rice to break it up. Turn heat down.
5.
Fry up the egg(s), slide on top of the rice and
garnish.
Note:
use rice that is a day or two old. Leftover rice is
key. As the rice sits in the fridge for a couple days, it dries out. That makes
it perfect for fried rice because it will hold its shape rather than turning
soggy in the hot pan.
For the spicy level --- I adapted the above for my / our taste buds. If you like "heat" feel free to up the Chili Garlic and reduce the Mae Ploy.
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