SPICY FRIED RICE
Oh my goodness! You have no idea how happy I am to create this recipe. Usually, my happiness stems from being able to share these delicious recipes with you. But, this one is personal. I am excited to have this Spicy Fried Rice recipe in my personal collection. I have been craving good fried rice since I moved to Tennessee.
I know what you are thinking – “AP, why are you freaking out about fried rice?” Fried rice is one of those simple dishes you don’t think about until you can’t find fried rice. My first time having fried rice in Tennessee, the rice was yellow. I thought this was surely a one-off. After talking to a couple of friends and co-workers, I quickly found this was the norm. Fried rice is brown, not yellow - at least in my opinion. I finally found one restaurant that served the kind of fried rice I like. It was delicious but not close enough to enjoy often. So, here we are, recreating my favorite fried rice dish in Tennessee – Spicy Fried Rice.
Let’s get into the Recipe!
This one will be short and simple. You will need some pre-cooking day preparation. Fried rice is best with day-old rice. So, use the leftover rice from a previous dish, make some the day before, or buy pre-made rice. In the recipe, we used leftover rice. However, I made this dish recently with store-bought jasmine rice. The fried rice was just as delicious as it was the first time we made it.
In a large skillet, heat the chili oil and 2 Tbsp of the vegetable oil. Just enough to warm them up. Add the onion and garlic to the skillet. Saute for 3 minutes. Then, add ginger, carrots, and curry paste. Saute for another 3 minutes ensuring the curry paste is fully incorporated with the other ingredients. Add rice, edamame, remaining vegetable oil to the mix. Stir to incorporate with the other ingredients in the skillet. Let the rice fry for 10 minutes. Stirring occasionally to prevent burning. Garnish with green onion if you are fancy.
Just A Suggestion…
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Spicy Fried Rice
Ingredients
- 2 Tsp Chili oil
- 4 Tbsp Vegetable oil
- 1 ½ Tbsp white onion - diced
- 1 ½ carrot – peeled, julienned
- 2 ½ Tsp ginger - minced
- 2 Tsp garlic – minced
- 1 Tsp Red curry paste
- 1 Tsp onion powder
- 1 Tsp garlic powder
- 4 C. day-old white rice
- ½ bag edamame – frozen, 4 oz
Instructions
- Heat chili oil and 2 tbsp of vegetable oil.
- Add the onion and garlic to the skillet. Saute for 3 minutes.
- Add ginger, carrots, and curry paste. Saute for another 3 minutes. Curry paste should be fully incorporated.
- Add rice, edamame, remaining vegetable oil to the mix. Stir to incorporate with the other ingredients in the skillet. Let the rice fry for 10 minutes.
- Garnish with green onions.
