I've been eating Chinese food as long as I can remember. Even my picky-eater dad had his one dish ... Butterfly Shrimp ...
We weren't allowed to touch it ... leaving the rest of us to squabble over the last sparerib (yes ... even Kosher folks [we weren't] will suspend their dietary laws for Chinese pork). Which leads me to question ... why do Jewish people love Chinese food so much?
I think that we, as a people, prize comfort above all else, both emotionally and physically. To sit in the living room with a plate of lo mein and half an egg roll is about as safe and stable as life gets for us. That, more than anything else, accounts for our odd abiding love of the most foreign — most domestic — of cuisines.
Being a lifelong fan, fried rice was a natural staple side dish when I began to cook. I even made a cold-salad version when I cheffed that was so popular it became a daily lunch favorite at my restaurant.
Want to do it Paleo? Substitute Cauliflower Rice (you can get it already prepped at Whole Foods or make it yourself), Either way, this is a great addition to any meal ... Chinese or not.
I make it simple with frozen peas and carrots. But you can vary the veggies (snow or snap peas, garlic, onions, corn) and even add fruit (canned pineapple chunks in juice [or fresh], apples, mandarin oranges).
I also had some jarred garlic and ginger in the fridge so I thought I'd try that too the last time I made this ... along with a pinch of Five Spice powder. It was absolutely THE BEST fried rice I've ever had ... even better than in the restaurant ... (SHHH!)
Serve this by itself with other foods or as a main dish by adding Chinese Barbecue Pork or cooked shrimp or chicken. No matter how you serve it, it's great comfort food ... just like Ozersky said.
AuthorJill PlaceThe BEST Fried Rice you could ever have made easy ... and even Paleo with cauliflower rice ... for ALL your Chinese dishes.
Swirl a little oil in nonstick pan. Scramble beaten egg(s) in pan until solid. Set aside.
If using garlic and ginger, add some oil to pan at this step (instead of #3) and saute until soft and fragrant ... 3 to 5 minutes. Then add fresh veggies (if using).
Add oil to pan. If using fresh vegetables, stir-fry them on medium- to high-heat until crisp-tender, about 5 minutes. Then turn heat to medium, add rice or cauliflower rice to pan and cook, stirring frequently, until rice begins to crisp (if you're not using fresh veggies, add oil and rice to pan after cooking eggs).
If using frozen peas and carrots, add and continue to cook until hot.
Turn off heat. Add soy sauce to taste.
Turn heat to medium, return egg (and add meat, fruit, and Five Spice powder if using) to pan and heat all until cooked through. Serve immediately.
Refrigerate leftovers (I have lots!) and reheat as needed (or wanted) with other dishes. I like to have on hand to reheat with Chinese restaurant dishes. Can be frozen if desired. Eat it up ... FOR REAL!
Ingredients
Directions
Swirl a little oil in nonstick pan. Scramble beaten egg(s) in pan until solid. Set aside.
If using garlic and ginger, add some oil to pan at this step (instead of #3) and saute until soft and fragrant ... 3 to 5 minutes. Then add fresh veggies (if using).
Add oil to pan. If using fresh vegetables, stir-fry them on medium- to high-heat until crisp-tender, about 5 minutes. Then turn heat to medium, add rice or cauliflower rice to pan and cook, stirring frequently, until rice begins to crisp (if you're not using fresh veggies, add oil and rice to pan after cooking eggs).
If using frozen peas and carrots, add and continue to cook until hot.
Turn off heat. Add soy sauce to taste.
Turn heat to medium, return egg (and add meat, fruit, and Five Spice powder if using) to pan and heat all until cooked through. Serve immediately.
Refrigerate leftovers (I have lots!) and reheat as needed (or wanted) with other dishes. I like to have on hand to reheat with Chinese restaurant dishes. Can be frozen if desired. Eat it up ... FOR REAL!
Leave a Reply