Pan-Asian Fried Rice
Serves: 2
Alessia Franecki
1 January 1970
Based on User reviews:
52
Spice
68
Sweetness
48
Sourness
46
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Water3 small
Bay Leaves1.5 cups
Rice (converted)2 large
Egg1 tbsp
Oil3 tbsps
Vegetable Oil4 cloves
Garlic (minced)4 stalks
Celery (thickly sliced)1 tbsp
Garam Masala3 tsps
Chili Paste (to taste)Directions:
1
Make the rice: In a saucepan over moderately high heat bring the water to a boil, add the bouillon cube, bay leaves, sesame oil, and salt to taste, and stir to dissolve bouillon
2
Add the rice, bring back to the boil, stirring, and simmer, covered, for 20 minutes
3
Let stand for 5 minutes
4
Transfer rice to a bowl and fluff with a fork
5
Discard bay leaves
6
Make the egg sheets: In a bowl whisk together the whole eggs, egg whites, and salt
7
In a large non-stick skillet set over moderate heat, warm the oil until it is hot, add the egg mixture, lifting and tilting the pan to coat the bottom evenly with the egg, and let it cook until set on the underside
8
Turn and let cook until eggs are completely set
9
Transfer to a plate and let cool
10
Cut into shreds
11
In a wok or casserole set over moderately high heat, warm the 3 tablespoons of oil until it is hot
12
Add the garlic and gingerroot and stir-fry for 1 minute, or until fragrant
13
Add the onion, green pepper, carrots, mushrooms, and salt and stir-fry 5 minutes
14
Add the celery and cabbage and stir-fry 3 minutes more
15
Add the garam masala and Szechuan sauce, and stir-fry 2 minutes
16
Add the bamboo shoots, water chestnuts and 1/2 cup water and let cook, stirring, 3 to 5 minutes, or until vegetables are crisp-tender
17
Add the rice and egg sheets, and stir-fry until rice is heated through
18
Season with the chili paste, sesame oil, and cilantro
19
Adjust seasonings
20
Transfer mixture to a large serving dish