This was really yummy and easy to make. I was using leftover rice from a Thai lunch and didn't spread it out on a sheet pan as directed. Ooops. It was hard to stir-fry while unclumping the rice without it sticking. Spreading the rice out is crucial to the recipe. My peas were tough so if I make this again, I'll steam the peas for a few minutes before adding to the stir-fry.
Fried Rice
SERVES 4
Chinese, Japanese, and Portuguese ingredients, reflecting three of Hawaii's most influential cultures and cuisines, come together in Side Street Inn's version of this basic dish.
1 1⁄4 cups medium-grain rice
3 strips bacon, chopped
1⁄2 link (about 3 oz.) hot linguiça
(Portuguese sausage), chopped
3 tbsp. oyster sauce
1 tbsp. instant dashi (Japanese
soup base) granules
1⁄2 cup (2 1⁄2 oz.) chopped char siu
(Chinese barbecued pork)
1⁄2 cup mixed frozen peas and carrots,
thawed
3 scallions, trimmed and thinly sliced
1. Put rice into a medium bowl, cover with cold water, and swish around with your hand until water clouds. Drain. Repeat process until water remains clear, 4–5 more times. Put rice and 2 cups water into a medium pot and bring to a boil over medium-high heat. Cover pot, reduce heat to medium-low, and simmer until water is absorbed, about 15 minutes. Remove pot from heat and let sit, covered, for 10 minutes. Spread rice out in a single layer on a sheet pan and let cool, uncovered, in refrigerator for 6 hours or overnight.
2. Put bacon and sausage into a large skillet (preferably nonstick) and cook over medium heat until the bacon is crisp, about 5 minutes. Increase heat to medium-high, add rice, and stir-fry vigorously to prevent sticking, until hot, about 2 minutes. Add oyster sauce and instant dashi and mix well. Add char siu, peas and carrots, and two-thirds of the scallions. Continue to stir-fry until all ingredients are hot, about 2 minutes more.
3. Transfer rice to a serving dish and garnish with remaining scallions.
Ratings & Reviews (1)
Fried Rice
Reviewed by Cecile on
.
This was really yummy and easy to make. I was using leftover rice from a Thai lunch and didn't spread it out on a sheet pan as directed. Ooops. It was hard to stir-fry while unclumping the rice without it sticking. Spreading the rice out is crucial to the recipe. My peas were tough so if I make this again, I'll steam the peas for a few minutes before adding to the stir-fry.
Rating: 5
