Choosing my favorite fried rice is like choosing my favorite pan, I’m gonna do it but I’m not gonna like it.
INGREDIENTS:
Chinese Fried Rice (Yangzhou Style):
2 tablespoons (37g) soy sauce
2 teaspoons (7g) Shaoxing wine
1 teaspoon (4g) toasted sesame oil
generous pinch of white pepper
vegetable oil for cooking
2 small carrots, finely diced
1/2 small yellow onion, finely diced
2 cloves garlic, finely chopped
6.5 oz (180g) shrimp, peeled and deveined, cut into bite-sized pieces
4 cups (760g) cooked medium grain rice, chilled in the fridge
1/2 lb (226g) cooked charsiu pork *optional* (small cubes)
3 whole eggs beaten together
1/2 cup (73g) frozen green peas
3 green onions, thinly sliced, added at the end, plus more for garnish
2 cloves of garlic (2nd measurement)
salt to taste
Pineapple Fried Rice:
Thai Fried Rice Sauce
1.5 teaspoons (4g) shrimp paste
2.5 tablespoons (39g) fish sauce
2 tsp (12g) soy sauce
Spice Mix
1.5 teaspoons (4g) sugar
3/4 teaspoon (2g) white pepper
1.5 teaspoons(3g) curry powder *optional*
Sauce for Serving
2-3 Thai chilies, thinly sliced
5 cloves garlic, minced
2 tablespoons (2g) cilantro, rough chopped
1 tablespoon (19g) palm sugar
2.5 tablespoons (39g) fish sauce
1/4 cup (60g) lime juice
Fried Rice
1 pineapple, cut in half to use as a bowl
14 medium shrimp, peeled and deveined, cut into small bite-sized pieces
3/4 cup(100g) cashews, toasted
2 medium shallots, finely diced
3 cloves garlic, thinly sliced
2 large eggs, beaten
4 cups(560g) cooked and chilled Jasmine rice
1 cup(213g) fresh diced pineapple
3 tablespoons(45g) golden raisins
2 green onions, thinly sliced, plus more for garnish
1 Roma tomato, finely diced (Optional)
5 torn Thai basil leaves for garnish
Salt to taste
INSTRUCTIONS:
Chinese Fried Rice (Yangzhou Style):
In a small bowl, add the first 4 ingredients and combine. Reserve.
To a wok, add 2 o 3 tbsp of vegetable oil and set over high heat, swirling occasionally. Once the oil is hot, add carrots, onion, and garlic; season lightly with salt and stir fry until your veggies start to soften, about 2 min.
Then, add shrimp, and stir fry until cooked through about 3 minutes. Next, add charsiu pork, and stir fry for 1 minute. Finally, add rice, and stir until the rice gets hot and lightly crisp.
Scoot everything to one side of the wok, add 2 - 3 tbsp of oil to that open side, add beaten eggs to that space, season with salt, and scramble the eggs for 2 minutes or until cooked through. Next, chop the eggs using your wok spatula and add peas, green onions, and your sauce. Stir fry until everything is incorporated, and finally, add the 2nd garlic measurement and mix once more.
Serve in a bowl and garnish with thinly sliced green onions.
Pineapple Fried Rice:
Thai Fried Rice Sauce
In a small bowl, mix all the ingredients. Reserve.
Spice Mix
In a small bowl, mix all the ingredients. Reserve.
Sauce for Serving
In a small bowl, mix all the ingredients. Reserve.
Fried Rice
Split pineapple in half (try to leave the leaves intact), and scoop out the flesh to make a bowl for your fried rice.
To a wok, add 2 o 3 tbsp of vegetable oil and heat over medium-high. Once the oil is hot, add shallots and garlic; season lightly with salt and stir fry for 1 minute or until the veggies soften. Next, add in your shrimp, and stir fry for 2 - 3 minutes or until the shrimp is cooked. Remove from the wok and set aside.
Add another 2 - 3 tbsp of oil to your wok, and once hot; add eggs, season lightly with salt, cook and scramble until about ⅔. Chop them off using your wok spatula, then add rice and stir for 1 more minute.
Add in your spice mix, followed by your fried rice sauce, and stir fry together until entirely mixed. Then add pineapple, raisins, and cooked shrimp and stir for 1 minute.
Cut off the heat, add green onions, tomatoes, and cashews; toss together until combined. Stack on your fried rice in your “pineapple bowl,” garnish with green onion, and serve with your sauce on the side.
