Fried Rice

Raise your hand if you like fried rice.

Swuuut I thought. Raise your hand if you own a wok.

Freak. Nobody likes a show off.


Wok or no wok, fried rice can still be had. It's not going to taste like your local take-out either. It's going to taste 10x better. Unless, of course, you're ordering fried rice from Peking in Tyler, Tx.

I <3 you.

While you can make fried rice without a wok, you can't make fried rice without refrigerated rice. That's right. The rice must be cooked, cold, and dry. Let me repeat myself to make sure I'm crystal clear. The rice must be c.o.o.k.e.d. c-o-l-d & dry.


Get it?
Got it?
Good.

This isn't a one man show though. Fried rice is a team effort, and as we all know: There's no "I" in "Team."

With Team Fried Rice assembled, it's time to crack skulls. By cracking skulls, I mean cook some fried rice.


Before one can fry, one must first scramble.

After one scrambles. One must then finely dice half of an onion, along w/two green onion's white parts, all the while reserving the green parts of the green onions for later use. Sounds complicated? It's really not.

The time has come. Time to fry. Don't get too excited.



Preheat a pan over medium-high heat for 2min.

Add oil, then add your onions

Cook for 4min.

Add sugar (I buy my sugar in cubes. For this recipe, I use one cube which is equivalent to 1teas)

Add a dash or two of red pepper flakes

Add crushed garlic (I'd suggest 2-3 cloves)



This picture looks weird. Apologies.

Cook 1-2min. all the while stirring.

Add the rice

Punch down the clumps and lumps with the utensil you've chosen

Once in an even layer, scoop and flip the rice.

Prime time for seasons.

Shower the rice with garlic powder, onion powder, ground ginger, seasoning salt, & pepper across the rice.

Scoop and flip again

 

Once set, you'll hear crickling & crackling. This is normal. Sounds like that of Rice Krispies in milk are reminiscent.

Word of advice: Leave the rice alone & quit messing with it so much. Let it crisp on its own.

Let it crisp for @ least 4min. For @ most, 8min. Occasionally flipping.

Raise the heat a little.

Then douse with soy sauce...

Douse generously. Douse so no grain of rice is left unsoyed.

Let the fried rice sit for a minute on its bottom.

After a minute, scoop its tushie over and stir.

Repeat this process over the course of 3-4min.

Chop the remaining green parts of the green onions

Chop the reserved scrambled egg

Then add both to its home skillet aka pan of fried rice, along with some frozen peas.

Drizzle a smidge of sesame oil.

Tun off the heat

Stir through

Say goodbye to all of the Chinese take-out or eat-in hot spots, once and for all.