Kitchen Sink Fried Rice
- Unexpected Foodie
- Jul 5, 2017
- 2 min read
Happy summer everyone!
I've been quite slow at keeping up with these recipes... I'm hoping this summer will be a productive one!
On that note... here is recipe #20 from our Newlywed Cookbook Challenge!
This rice truly has everything but the kitchen sink. Hence the name. It may not look pretty but it tasted oh soooo good.
Feel free to make it your own, by adding or replacing whatever you want!
For us, we used carrots and mushrooms, and added in some BBQ'd chicken. Tofu would have worked well too. We made our rice fresh, since we didn't have any leftovers in the fridge. I think it would have crisped up better if it were cold left overs though.
We also didn't have any peanut oil on hand, so we used more sesame oil and added in some natural peanut butter... which worked out great!!
*original recipe from Sarah Copeland's The Newlywed Cookbook
Ingredients
- 3 tbsp toasted sesame oil, plus more for seasoning
- 3 tbsp peanut oil
- 1 tbsp sesame seeds
- 2 garlic cloves, finely chopped
- 1 inch piece of ginger, peeled and chopped
- 4 scallions/spring onions (white AND green parts, chopped)
- 2 handfuls of vegetables (such as carrots, turnips, mushrooms) cut into small pieces
- 4 cups of cold, left over cooked short-grain or regular brown rice (we made this fresh)
- 4 large eggs, slightly beaten
- 2 tbsp soy sauce
- 1 - 3 tsp Sriracha sauce
- 4-6 cornichon pickles, chopped (we omitted this)
- Handful of sugar snap peas, halved
- 1/2 lime, cut into wedges
Directions
- Heat the largest frying pan or wok you have over medium heat
- Add the sesame oil and 1 tbsp of the peanut oil and heat until shimmering
- Drop in the sesame seeds and toast lightly until pale golden
- Add the garlic and ginger and stir quickly until fragrant (about 1 minute), keeping everything moving so it doesn't burn
- Add the white parts of the scallions and the vegetables, starting with those that take the longest to cook like carrots or turnips, followed by the mushrooms (Save the snap peas for the very end though!)
- Cook until the veggies are just tender
- Push the veggies to the side of the pan
- Add the remaining peanut oil and rice
- Cook over medium heat, tossing until all the grains are coated with oil
- Increase the heat to medium hight and cook until rice is toasty with some crispy brown bits, moving it around occasionally to keep it from sticking together, about 8 minutes
- Once you start seeing crispy brown bits all along the bottom, scrape everything off the bottom with a spatula and push to the sides of the pan
- Add the eggs and let them set a few seconds to begin to cook
- Stir the rice into the eggs to coat and cook, moving occasionally, until some parts are crispy
- Let the rice sit in the hot pan until crisp and brown, stirring only occasionally, 5 minutes more
- Stir in the scallion greens, soy, Sriracha, and pickles with additional sesame oil
- Stir in the sugar snap peas until they are just warmed, about 2 minutes
- Serve hot with chopsticks, lime wedges and more Sriracha on the side
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