5 secrets anyone can pick up and you’ll soon be on your way to making fabulous fried rice.
Use cold, leftover cooked rice. Left in the fridge overnight, the rice grains will firm up, making it easier to separate and decreasing the chances of your fried rice turning out mushy. If you can’t wait, air freshly-cooked rice to remove moisture and refrigerate the rice for a few hours before cooking.
Use medium to long grain rice, not short grain sweet/sushi rice or glutinous rice. Medium grain jasmine rice is my choice for fluffy, sturdy grains that don’t clump or fall apart when fried. Short grain rice tends to be softer and to stick together.
A blazing hot wok (a wok is ideal but a large pan, skillet, or Dutch oven will do) and an adequate amount of oil will ensure your ingredients don’t stick to the surface. That’s how restaurants achieve the smoky, “burnt” flavor in their stir-fried dishes. Your home stove probably doesn’t have the same BTU strength (unless you have a commercial Viking or Wolf range *JEALOUS*) but just remember to preheat your wok before adding ingredients.
Use the biggest pan available in your kitchen and don’t crowd it with ingredients. Don’t try to cook for your spouse, son, twin daughters, and grandma and grandpa too. You’ll have rice and peas flying everywhere! Ideally, you should cook 1 to 2 servings at a time. My recipe below makes enough for 3 moderate appetites. When you have too many ingredients, the wok doesn’t get hot enough and your ingredients will get soggy causing the rice to clump together. If you prefer, cook each ingredient individually (raw vegetables or meat, egg) and remove to separate plates. Return all the ingredients to the pan at the end for the final mixing and seasoning.
Don’t overdo the saucy seasonings like soy sauce or oyster sauce. I add just a few tablespoons of my chosen sauce for flavor and then add salt for saltiness and savor. Too much sauce will make your rice mushy.
One slice of Puff pastry…place on pie dish and fold over end…so you do not waste any pastry
Layer with finely sliced half onion, capsicum chopped finely, garlic and ginger (optional) and sliced and chopped tomato. season to taste
Season to taste and add fresh herbs, chopped bacon and cheese.
Add 2 tbsp yoghurt mixed with a little milk to make it pouring consistency. Pour over the mixture, add grated cheese and sprinkle with Paprika or chilli for a nip. Lightly spray with Spray oil if you wish…
Bake in hot oven..200C..for 20 minutes until cheese melted and golden
Serves 2 …
When I first cut the first slice, there was liquid, which I strained away…..and tart is delicious…
2 green chillies (optional but desirable, so add more or less depending on how hot you want the dish)
5-6 curry leaves
1 cup (tightly packed) fresh green coriander
1/2 cup (tightly packed) fresh mint
1/2 fresh coconut grated
5 cloves garlic
1″ piece of ginger
Juice of 1/2 a lemon
Salt to taste
The rest: 3 tbsp oil
1 large or 2 medium onions, sliced very thin
1/2 kg prawns/ shrimps, shelled and deveined
2 tbsp chopped fresh, green coriander to garnish with
In a small pan, heat the ghee and then hot add the mustard seeds, curry laves, green chillies and urad daal. all the ingredients will splutter so be very careful. I like to use a splatter cover to prevent accidental burns!
Fry till the ingredients stop spluttering and turn darker in color.
Remove from the fire and add to the coconut.
Add all the other masala ingredients and grind together in a food processor until a smooth paste is formed. Keep aside for later use.
Heat the cooking oil in a wok/ kadhai or a deep, heavy bottomed pan. When the oil is hot, add the sliced onions and fry until they turn pale golden in color.
Now add the masala made as above and fry. In a while, the oil will begin to separate from the masala and it will turn fragrant. This could take up to 10 minutes and is an indication that it is cooked. Stir almost constantly as the masala could easily burn. Keep heat on medium.
When the masala is ready, add the prawns/ shrimps and stir to coat them completely with the masala. Stir fry for 3-5 minutes. Remove from heat.
Plate up or put in serving dish and garnish with chopped fresh, green coriander. Serve immediately with hot Chapatis!
1 teaspoonadvieh seasoning (available from specialist Middle Eastern shops) or ras-el-hanout
2organic free-range eggs
Salt and freshly ground black pepper
1 cupmedium matzo meal
olive oil, for shallow-frying
Place the lentils in a glass bowl, cover with double the volume of water, and cook in the microwave on high for 30 minutes. (Alternatively, simmer them gently in a pan over low heat until tender, topping up with water as necessary to stop them from drying out.) Drain any excess liquid. Set aside to cool.
Meanwhile, gently cook the shallots in the olive oil until soft but not colored. Add the chile, cilantro and advieh and stir for a few minutes to coat the shallots in the herbs and spices. Break the eggs into a large bowl and beat well with a fork. Add the cooked shallots and the cooked lentils and mix thoroughly. Season with salt and pepper. Stir in the matzo meal to bind and set aside to swell for about 10 minutes.
With wet hands, form the lentil mixture into golfball-sized balls and flatten slightly. Cook the patties in the olive oil for 4–5 minutes on each side until golden. Serve with homemade flatbread (or pita) and salad.
If necessary, these patties can be cooked in advance and reheated, either in the microwave on high for 2 minutes or on a baking sheet in a warm oven for 5 minutes.