This recipe is very straightforward and doesn’t require too much effort. That’s what I love about fried rice, it’s adaptable, and you can take full advantage of it using ingredients in your kitchen. The most important tip when making fried rice is to use day-old boiled rice. The starch in the rice needs to get a chance to change its molecular structure to produce that crispy delicious fried rice texture that we’ve all come to love. That change in structure happens on cooling. Even if you don’t have time and boil some rice just for this recipe, make sure you cool it completely. I sometimes take the rice and then spread it out in a flat metal dish set over an ice bath. The cool water helps the hot rice cool off faster, making it suitable for fried rice. For the folks that don’t like cilantro, use minced chives. No reviews 4 garlic cloves, minced 2 Tbsp fresh ginger, peeled and cut into 1 in/2.5 cm matchsticks 4 scallions, both white and green parts, thinly sliced 1 tsp red pepper flakes ground black pepper 1 cup/100 g shredded cabbage 4 cups/800 g day-old cooked plain rice 1 Tbsp low sodium soy sauce 4 large eggs, lightly whisked ¾ cup/85 g bean sprouts ¼ cup/18 g crispy fried onions ½ cup/90 g pickles, drained and minced Fine sea salt 2 Tbsp cilantro leaves Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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