Name: Memorable Chinese Fried Rice at Spicytown
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 cups cooked leftover rice or fresh rice, cooled down to room temperature. I’m using Basmati rice but any medium or long grain rice such as Jamine rice can be used.; 1/2 cup scallions; 1/4 cup carrots, cut into small rounds, then quartered; 1/4 cup broccoli, cut into smal florets; 1/4 cup peppers (green or yellow), diced small; 1/4 cup baby corn, cut into small rounds, or canned corn; 1/4 cup frozen peas; 1 tbsp. soy sauce; 1 tbsp. orange juice; 1/2 tbsp. chili oil (if you like a bit of heat) or regular oil (if no heat, for kids, or eating rice with spicy food); 1/2 tbsp. sesame oil; 1 1/2 tsp. garlic, minced finely; 1 tsp. salt; 1/4 tsp. mild chili powder; 

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Chinese Fried Rice or Chinese Fried Rice? Which one?

I love my Chinese take-out. But it wasn’t until I stepped away from it that I started appreciating the depth and complexity of Chinese cuisine. There was Chinese Fried Rice at Spicytown and there was Chinese Fried Rice at Szchewan Gourmet. It was there at Little Hunan as well. But they were all markedly different. Each carried unmistakable nuances–the signature touch of chefs who were clearly masters of their craft.

My education did not stop there. Spicytown had dishes that went far beyond the standard roster of dishes I had seen on take-out or even restaurant menus. The Spicy Sichuan Cabbage was one of them. https://veggiemashups.com/spicy-sichuan-cabbage/ . This Memorable Chinese Fried Rice is another. I tasted soy sauce, sesame oil, garlic, but also a dash of chili oil balanced by a pinch of something sweetly citrussy. I’ve toiled and tried and tested and find orange juice does the trick, coming very close to recreating that wonderful taste.

Just remember, if you are pairing this Fried Rice with a spicy dish like Sichuan Cabbage or serving it to toddlers, swap the chili oil out for regular oil.

The Best Woks for Stir-Frying

I currently use a cast-iron wok, which isn’t bad but there seems to be a universal consensus among the expert stir-fryers that carbon steel woks are the best. So I’ve been hunting. I got smitten by the hand forged Newquist Carbon Steel Wok. See https://nymag.com/strategist/article/best-woks.html. But the hefty price tag has compelled my nascent wok-love to remain on the wish list, instead of in my shopping cart. So for now, I’m stuck with my trusty cast-iron. But the search continues and I will update as soon as I find a new wok-love that I can simultaneously cherish and more importantly, afford.

Interested in More Wokking?

Check out the stir-fry guru Grace Young’s website https://www.graceyoung.com/2016/12/the-best-gift-for-a-cook-a-carbon-steel-wok/. It’s about all things wokkable.

Memorable Chinese Fried Rice at Spicytown

Author: priya’s mashups
Prep Time: 10
Cook Time: 10
Total Time: 20
Yield: 4 1x
Diet: Vegan

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Description

A flavorful chinese fried rice that delicately balances the saltiness of soy, and the fierceness of chili with the citrussy sweetness of orange juice

Scale

Ingredients

2 cups cooked leftover rice or fresh rice, cooled down to room temperature. I’m using Basmati rice but any medium or long grain rice such as Jamine rice can be used.

1/2 cup scallions

1/4 cup carrots, cut into small rounds, then quartered

1/4 cup broccoli, cut into smal florets

1/4 cup peppers (green or yellow), diced small

1/4 cup baby corn, cut into small rounds, or canned corn

1/4 cup frozen peas

1 tbsp. soy sauce

1 tbsp. orange juice

1/2 tbsp. chili oil (if you like a bit of heat) or regular oil (if no heat, for kids, or eating rice with spicy food)

1/2 tbsp. sesame oil

1 1/2 tsp. garlic, minced finely

1 tsp. salt

1/4 tsp. mild chili powder

Instructions

Place a well-oiled wok on the stove, and heat on high flame for 2-3 mins. When the wok is smoking, add 1/2 tbsp. each of chili + sesame oil.
Toss in all the veggies + 1 1/2 tsp. garlic. Cook for 2 mins. stirring, tossing and turning the veggies frequently to ensure even cooking.
Season with 1 tsp. salt + 1/4 tsp. mild chili powder. Once you season the veggies with salt, they wll give out some water. Continue stirring, tossing and turning on high for 3-4 mins. until the water is burned off, but don’t let the veggies brown.
Check to see if the carrots are cooked. If they are still a bit raw, turn the heat down to med. and cook for 2 mins. Continue the stirring.
Add the rice + 1 tbsp. each of soy sauce and orange juice. Mix the rice well with the veggies.
Turn the heat back upto high and cook stirring frequentlly for 1-2 mins.
Taste and adjust for seasoning.
Serve delicous Chinese Fried Rice!

Notes

I used Basmati rice because that’s the leftover rice I had when making this dish. But Chinese Fried Rice is usually made with a medium or long grain rice such as Jasmine Rice.
If your veggies are not evenly diced or you are substituing veggies that take longer to cook, consider stir-frying in staggered batches. For instance if you are adding potatoes or larger carrrot cuts, toss the potatoes + carrots +garlic in first. Stir-fry on high for 3-4 mins, then toss in the baby corn, peas, scallions, broccoli & peppers. Continue cooking as per instructions.

Category: Lunch
Method: Stir-Fry
Cuisine: Chinese

Nutrition

Serving Size: 1/2 cup
Calories: 187
Sugar: 1.9
Sodium: 727
Fat: 3.9
Saturated Fat: 0.6
Carbohydrates: 34.3
Fiber: 2.2
Protein: 4.1
Cholesterol: 0

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