Alis Fried Rice Recipes

ALI'S FRIED RICE

Steps:

• Scramble (finely, little pieces) the eggs in a wok. Remove and set aside.
• Add one tablespoon of shortening to hot wok (medium high heat) and add onions. Saute (I like mine caramelized a bit) onions to your preference.
• Add to wok the celery and carrot. Saute for about ten minutes, stirring often.
• Add garlic and saute for another four to five minutes.
• Add remaining two tablespoons of shortening to wok and add cold rice.
• Cook for about fifteen minutes, stirring every three to four minutes. (I let my rice caramelize also).
• Mix ginger and soy sauce together, toss in with rice.
• Add scrambled eggs to rice.
• Cook, stirring, another five minutes or until your preference.
• Makes 4 one cup servings.

ALL THE ALLIUMS FRIED RICE

Steps:

• In a large skillet, melt the butter over medium heat. Add the alliums (shallots, scallions, leeks and onion) and a good pinch of salt and cook, stirring, until everything is nice and soft and smelling really good, 12 to 15 minutes.
• Meanwhile, heat a separate skillet over medium-high heat and coat the bottom with a thin layer of oil. When the pan is hot, add the eggs and cook, gently scraping up the bottom with a silicone spatula, until mostly set. Remove the eggs from the heat, season with salt and pepper, give them a rough chop, and set aside. (Alternatively, you could cook the eggs first in the large skillet, then remove them before adding the butter and cooking the alliums.)
• Add the garlic and ginger to the alliums and cook, stirring, for 2 more minutes. If the pan looks dry at any time, add a bit more butter or some oil. Add the rice and scrambled eggs and fold to combine. Salt the rice to taste. Increase the heat to medium-high, spread the mixture out evenly over the skillet, and let it cook, uninterrupted, until the bottom is crispy, about 5 minutes. Serve with Sriracha and mayo and remaining scallions.

STIR-FRIED RICE

Steps:

• Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet.
• Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
• Stir in cooked eggs. Serve immediately.