Fried Rice

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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

Ingredients:

  • 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

Process: 

  1. 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.
  2. Add cooked rice, salt, ground black pepper and butter, stir it in and cook for another minute or so.
  3. Pour the soy sauce, around the edges of the wok and gently fold it in.
  4. Remove from heat, garnish with chopped scallions and serve.

Chilli Chicken

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Indo-Chineese cuisine, food that has my heart and is the source of some of the fondest memories of family dinning growing up. Story goes that I was a problem child and the one bribe that worked like a charm was a weekend meal of my favorites – Chicken Corn soup, Prawn Pakora followed by Chilli Chicken with oodles of noodles at my favorite restaurant, Alex’s Kitchen. Always a Foodie. According to my mom I also preferred dining out because I loved the ambience of the restaurant. Yes that word became part of my vocabulary very early in life. Food is a sensory experience and the right ambience enhances that experience immensely, just like the mingled fragrance of chilli, garlic, ginger, scallion and soy at the restaurant.

The restaurant had a pretty big menu and the friendly host, Robert was always full of helpful and delicious recommendations. While we tried something new every now and then, Chilli Chicken was always part of our order. And I continue craving it every now and then. This recipe is probably not the real deal, but it is a recreation of the memory I cherish so much. Hopefully it will lead to some of your own.

Time for Prep: 20 mins     Time to Cook: 30 mins     Yield: 6 servings     Level: Medium

Ingredients:

  • For the Chicken:
    • 2 lbs Boneless Chicken, cut in 1 inch cubes
    • 3 tbsp corn starch
    • 1 tbsp rice flour
    • 1 inch ginger, grated (or 1.5 tbsp ginger powder)
    • 1 tsp rice vinegar
    • 3-4 garlic cloves, minced
    • 3 tsp black pepper powder
    • 1 tsp white pepper powder
    • 1 tsp red chilli powder
    • 1 tsp tomato sauce
    • 1 egg
  • For the Gravy:
    • 4 tbsp soy sauce
    • 2 tbsp tomato sauce or ketchup
    • 2 tbsp butter
    • 1 tsp rice vinegar
    • 1 tsp brown sugar
    • 1.5 cups chicken stock
  • 1 onion, cut in squares
  • 1 green bell pepper, cut in squares
  • 1 red bell pepper, cut in squares
  • 2-3 thai chilli pepper, finely chopped
  • 1 tsp ginger paste
  • Oil
  • 2 tbsp cilantro, finely chopped
  • 1/2 cup scallions, chopped
  • salt to taste

Process:

  1. Make a paste with the ginger, garlic, white pepper powder, tomato sauce, red chilli powder, rice vinegar, corn starch, rice flour and egg. Marinate the chicken pieces in this paste for 3-4 hours.
  2. Heat oil for deep frying in a heavy bottomed vessel.
  3. Carefully fry the marinated chicken. Do not crowd the vessel. Reduce flame and deep fry till cooked and is golden brown. Remove onto absorbent paper and keep aside.
  4. Heat oil in a large wok add half of the soy sauce and sugar.
  5. Add the whites of scallions and sauté for a few seconds. Add the chilli pepper and ginger and stir fry on high for a few seconds.
  6. Add the fried chicken pieces, chopped bell peppers and onion and stir fry on high for 2-3 mins, constantly tossing them.
  7. Reduce to medium heat and add rest of the soy sauce, tomato ketchup and vinegar. Mix well and cook for 2-3 mins.
  8. Toss on high flame for 1-2 mins
  9. Mix a tbsp of cornflour in a little water, make a thin paste and keep aside.
  10. Add the chicken stock  and bring to a boil.
  11. Add the cornflour water slowly and keep stirring till it takes a thick gravy like consistency. Cook for 1-2 mts. Turn off heat.
  12.  Garnish with chopped spring onion greens and/or coriander leaves and serve.