My mom is the queen of the kitchen, which meant growing up I never cooked! Fast forward to 2005 standing in my kitchen in Connecticut I figured fried rice would be the easiest thing to pull off, right? Wrong! While it tasted good, the texture was completely off, more like awful, because of some obvious mistakes. What followed was a teary conversation with mom, mostly because I was really homesick and couldn’t even cook myself a decent warm meal. This post is more about the secret tips that mom shared with me that day, than about the actual recipe. This recipe is a basic one and can be modified to make your own. Add different vegetables, may be some protein…
The secret to a good fried rice is starting with cold cooked grains! Now that I think of it mom always cooked the rice the day before. The reason is simple, dehydration of the grains. Refrigeration makes the grains dry, and then when cooked it gets hydrated just right. Fresh cooked rice gets mushy! When in the moment spread fresh cooked rice in a baking sheet and chill it in the refrigerator for 15-20 mins. This will take care of any residual moisture and give your dish the fried texture.
Heat! High heat is important. As my mom’s lil helper I would love adding things to the pan but I wasn’t that patient. So I would go “Aikhon Di”(should I add now) and mom would roll her eyes and say “Daada, gorom hoi ni”(wait its not warm enough yet) because it was probably the 4th or 5th time! High heat ensures that whatever is added to the pan gets fried quickly, so the rawness goes but the crunchiness stays.
“Ghatish Na”(Don’t stir it too much) was what she screamed at me when this eager helper, kept stirring the rice. Constant stirring will cause the grains to break and get starchy, then mushy. Also it prevents the rice from getting that crunchy crusty texture. So spread the rice out in the pan, let it sit for a minute or so before flipping it.
So the secret to Jhojhore (fluffy), slightly crusty fried rice is – dehydrated cooked rice, cooking in high heat and no to constant stirring! To never again mushy fried rice… Happy cooking!!
Time for Prep: 10 mins Time to Cook: 10 mins Yield: 4-5 Servings Level: Easy
- 2 cups rice, cooked.
- 1 tbsp butter
- 1/4 cup red bell pepper, chopped
- 1/4 cup yellow bell pepper, chopped
- 1/4 cup orange bell pepper, chopped
- 1/4 cup green bell pepper, chopped
- 1/2 cup carrots, chopped
- 1 onion, chopped
- 1/2 cup green peas
- 1/2 cup sweet corn
- 1/2 cup scallions, chopped
- 1 tbsp soy sauce
- 2 tbsp black pepper, ground
- salt to taste
- Heat oil in a wok, add the vegetables (except scallions) and sauté in high heat for 4-5 mins, just so that the rawness goes but they still retain the crunchiness.
- Add cooked rice, salt, ground black pepper and butter, stir it in and cook for another minute or so.
- Pour the soy sauce, around the edges of the wok and gently fold it in.
- Remove from heat, garnish with chopped scallions and serve.