Getting the grain texture correct on leftover rice is the key to this dish. Asian restaurants will call this "fried rice", but don't let the "fried" fool you. This can be dry fried or placed in an oven to get the same taste without all the fat.
Equipment:
Either/or rice steamer or pot to boil and cook rice
wok or large sauté pan to heat rice
wooden spoons for tossing
plate or baking sheet to flatten rice out for storage
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| prepare the rice 24 hours in advance when planning on this |
Ingredients:
1 1/2 cups cooked short grain brown rice, cooled to room temperature, covered and refrigerated for at least 24 hours prior to preparation
1 TBL sesame oil
1 tsp light oil
1 TBL soy sauce or tamari
to taste...salt
1 1/2 cups minced, mixed veggies such as peas, small bite size broccoli, carrots, green onion, white onion
minced dehydrated tofu or mock item if you like, minced very small
dash of white pepper
dash of dry mustard
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| Spreading the rice "flat" |
Method...
Day 1, after cooking the rice thoroughly, flatten out on plate or baking sheet, let steam and moisture rise out of the rice and bring down to room temperature. Cover rice after it has reached room temperature and place in frig at least 24 hours before preparation. It is fine to wait 48 or even 72 hours before you prepare.
Wash and mince your veggies and store airtight in frig until you are ready to use.
Day of Serving,
pull your rice out of the frig and place in big mixing bowl, separate grain with your hands and mix in 1 TBL of sesame oil, separate with hands and distribute the oil around the rice, set aside.
Heat wok or sauté pan until extremely hot, place around 1 tsp of oil and throw in veggies, flip around the veggies with wooden spoons, then add the "oiled" rice and protein item. Flip around again then add the soy sauce, pepper, dry mustard and salt (note...if you are used to "take out" fried rice it may be pretty salty, so to get that taste you are going to have to use more salt (not soy sauce) than you think. Thats the thing about take out, they tend to load up on things like fat and salt. Keep tasting for salt level until you are happy)
Makes 2 huge servings or 4-5 sides
