Fresh Fried Rice

Recipe and photographs by Gal Mamalia, of Ptitim blog

Found some sad rice forgotten in the refrigerator? Here is an excellent way to revive it, and take the opportunity to add almost any vegetable on the verge of meeting the trash.

* You can substitute any ingredient (excluding the rice) and use other flavors of your choice.

 

Ingredients:

2 tbsp canola oil

1.5 cups long, old, cold, dry and not tasty rice (Persian, Jasmine or Basmati, preferably with no additives)

1 cm ginger, finely chopped

2 cloves garlic, finely chopped

2 tbsp soy

2 eggs

3 stalks spring onions

Optional: 1.5 cups mix of peas, finely chopped carrots and corn (or any other vegetable)

Important: make sure all vegetables are equally sized, and any frozen ingredients must be defrosted.

Utensils: Open wok or large frying pan

 

Preparation:

Prepare all ingredients in advance, as the frying process is quick and the ingredients are used quickly.

Place the empty wok on the highest flame in your stove for a few minutes – until it starts smoking. Sprinkle a few drops of water into the wok: if they quickly evaporate in wildly – the wok is ready for action.

Add the oil, immediately followed by the ginger and garlic – stir and make sure they do not burn.

Right after that start adding the vegetables, according to cooking timetables (the vegetable requiring the most cooking goes in first and so on).

Add the next vegetable every 30 seconds, while constantly stirring.

Important tip: Remember those restaurant chefs that flip the wok and do impressive tricks? Don’t do it! The wok will cool. This only works with industrial stoves.

 Carrying on… once the vegetables have a greasy crunchy coating, take them out into a wide plate, and return the wok to the flame, to reheat. Now comes in the rice which should be cold.

Add another tablespoon of oil to the wok and add the rice, toss and shake until all rice grains are slightly golden.

After approximately 3 minutes create a little pit into which add the eggs, allowing them to cook into an omelet and then crumble it. All done? Now return the vegetables into the wok and combine with the rice. The wok will no longer be hot so it is important to keep the following order:

Add the soy and turn the flame off

Add the chopped spring onion, lightly stir and it’s ready!

Put the mixture into personal bowls, and… Bon Appetite.

Other suitable vegetables: peppers, mushrooms, white cabbage, blanched broccoli, blanched beans.

It is important that the vegetables will be crunchy and not soaked in liquids.

Other upgrades: shredded chili, sweet chili sauce, sesame oil, fish sauce or coriander, shredded peanuts.

However! Avoid using too many liquids, to keep the crunchiness.

 

Did you give it a try? Hashtag – #lovefoodnotwaste

For more of Gal’s recipes go to: http://www.ptitim.com/

https://www.facebook.com/Ptitim.Blog/

Recipe and photographs by Gal Mamalia, of Ptitim blog

Fresh Fried Rice 

Recipe and photographs by: Gal Mamalia, of Ptitim blog

Recipe and photographs by Gal Mamalia, of Ptitim blog

 

Found some sad rice forgotten in the refrigerator? Here is an excellent way to revive it, and take the opportunity to add almost any vegetable on the verge of meeting the trash.

* You can substitute any ingredient (excluding the rice) and use other flavors of your choice.

 

Ingredients:

2 tbsp canola oil

1.5 cups long, old, cold, dry and not tasty rice (Persian, Jasmine or Basmati, preferably with no additives)

1 cm ginger, finely chopped

2 cloves garlic, finely chopped

2 tbsp soy

2 eggs

3 stalks spring onions

Optional: 1.5 cups mix of peas, finely chopped carrots and corn (or any other vegetable)

Important: make sure all vegetables are equally sized, and any frozen ingredients must be defrosted.

Utensils: Open wok or large frying pan

 

Preparation:

Prepare all ingredients in advance, as the frying process is quick and the ingredients are used quickly.

Place the empty wok on the highest flame in your stove for a few minutes – until it starts smoking. Sprinkle a few drops of water into the wok: if they quickly evaporate in wildly – the wok is ready for action.

Add the oil, immediately followed by the ginger and garlic – stir and make sure they do not burn.

Right after that start adding the vegetables, according to cooking timetables (the vegetable requiring the most cooking goes in first and so on).

Add the next vegetable every 30 seconds, while constantly stirring.

Important tip: Remember those restaurant chefs that flip the wok and do impressive tricks? Don’t do it! The wok will cool. This only works with industrial stoves.

 

Carrying on… once the vegetables have a greasy crunchy coating, take them out into a wide plate, and return the wok to the flame, to reheat. Now comes in the rice which should be cold.

Add another tablespoon of oil to the wok and add the rice, toss and shake until all rice grains are slightly golden.

After approximately 3 minutes create a little pit into which add the eggs, allowing them to cook into an omelet and then crumble it. All done? Now return the vegetables into the wok and combine with the rice. The wok will no longer be hot so it is important to keep the following order:

Add the soy and turn the flame off

Add the chopped spring onion, lightly stir and it’s ready!

Put the mixture into personal bowls, and… Bon Appetite.

Other suitable vegetables: peppers, mushrooms, white cabbage, blanched broccoli, blanched beans.

It is important that the vegetables will be crunchy and not soaked in liquids.

Other upgrades: shredded chili, sweet chili sauce, sesame oil, fish sauce or coriander, shredded peanuts.

However! Avoid using too many liquids, to keep the crunchiness.

 

Did you give it a try? Hashtag – #lovefoodnotwaste

For more of Gal’s recipes go to: http://www.ptitim.com/

https://www.facebook.com/Ptitim.Blog/

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