Ramen Carbonara
Julia Moskin, "Breakfast: The Most Important Book About the Best Meal of the Day"
2664 ratings with an average rating of 4 out of 5 stars
2,664
25 minutes
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Put 1 tablespoon of the oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.
Drain peas if necessary, and add them to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
Put remaining oil in the skillet, followed by garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
Return vegetables to the skillet and stir to integrate. Add wine or water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in the cilantro and serve.
I usually make a big batch of basmati rice and keep it in the fridge for the week. Fried rice is my favorite. Very comforting. My ideas for this dish is to first saute the garlic and ginger for a few seconds. Then add the vegetables on high heat. I really like baby bok choy, snow peas, carrots, broccoli and sweet peppers. Stir fry the vegetables with low salt soy sauce, toasted sesame oil and a pinch of allspice. Add the cold rice and drizzle in small amount of hoisin sauce. Top with scallions.
In lieu of Shaoxing Wine you can use a dry sherry.
Don't forget a drizzle of fish sauce while cooking the fried rice! It's what gives it that take out fried rice flavor!
Concerning the defrosting of peas...
1) In dealing with high heat and oil, it only makes sense to defrost peas. Any ice accumulation will cause cause the hot oil to explode, making a mess and possibly causing injury.
2) The point of high heat used in Asian technique is to quickly sear in flavor and caramelize sugar. Using frozen peas defeats the purpose as they immediately lower the oil temperature. You may as well boil them in oil. Peas are sweet so you want to develop a complex flavor.
You possibly didn't cook me the aromatics well enough for flavor a to develop. Also, rice needs to be "fried" sufficiently to get the nuttiness that's key to a good fried rice. So often this step is skipped. If you mix in the cooked vegetables before the rice absorbs all the flavors in the oil, you'll have a flat tasting dish.
Left over brown rice is great too for fried rice!
Clear fish sauce is the missing ingredient here. A splash provides the flavor that home made fried rice is always missing. It's very salty so a little goes a long way. I usually mix it half and half with Kikkoman Teriyaki sauce, omitting plain soy sauce.
I fry a lightly mixed egg in my wok first. Just pour it in and let it set, then remove and chop it up. Then continue with the recipe and add the egg back in at the end.
I often add cooked chicken or shrimp to make it more substantial.
For better texture, use leftover rice.
Olive oil has a low smoking point, so it's not good for dishes like these. Always use the oil specified for dishes using high heat; they're used for a reason.
Love the notes from the well-intentioned people here. "Didn't have neutral oil, used olive oil. Don't like onions, used shallots.Chopped the garlic roughly. Shaoxing wine was out, but had French vermouth. Don't know how the rice would have come out, but the rare rib eye steak was spectacular."
Loved it. Threw in more veggies (snap peas, asparagus, onions, and a bag of frozen mixed veggies), somewhat less brown rice, one grilled chicken breast, vermouth for the wine, 1 t 50% sodium tamari (to bring the sodium content down), then hit it with Penzey's Singapore Seasoning, to bring up the flavor without the sodium hit. Putting in the frozen veggies worked just fine - everything came out just right. Can't believe I've never made fried rice before, it was awsome for lunch.
First saute the garlic and ginger for a few seconds. Then add the vegetables on high heat. I really like baby bok choy, snow peas, carrots, broccoli and sweet peppers. Stir fry the vegetables with low salt soy sauce, toasted sesame oil and a pinch of allspice. Add the cold rice and drizzle in small amount of hoisin sauce. Top with scallions.
There are several things to do to improve this recipe. First, of course, make a mise en place, everything ready. Next, before starting with the fried rice, make an egg sheet rather than scrambling the eggs into the rice at the end. Then, add some diced cooked chicken breast and diced cooked ham. Instead of using neutral oil, use freshly rendered pork lard for a huge improvement in flavor! Last, buy a jar of thick soy and add a teaspoonful at the end for restaurant-level color in your fried rice.
After reading a review on this thread that pitted Sam Sifton's fried rice with Mark Bittman's I naturally had to meld the two together. You should too. I didn't use cilantro and went for scallions instead. The Shaoxing wine makes it, as does the fried garlic and ginger crunchy/madly delicious topping from Bittman's. All to say, I will do it all over again in short order.
Don’t add alcohol/sherry. Scramble eggs separately
white pepper toasted sesame oil a little chili garlic sauce day old rice
Best fried rice I've ever had.. WOW!!
This was delicious. I fried the onions with aromatics separately. Cooked the beaten egg with added fish sauce and soy sauce separately. Cooked carrots and edamame separately. Cooked rice until a little crispy. Add the aforementioned items all back into the crispy rice for a quick sautee stir. Tossed with a little soy sauce. Not at all clumpy like other versions I’ve tried. just perfect.
Adding Shaoxing or water will make the fried rice way to wet. Minced cilantro and red bell pepper don't have the right flavour profile for a fried rice. It is usually better to cook the eggs first and then the meat/cooked vegetables. Adding the eggs in to the rice will make the rice too wet. White pepper has a better flavour profile for fried rice and you should wait for the oil to smoke (turn on the stove fan).
Made this tonight with a left over wild rice blend. Also added celery and cabbage and some red pepper flakes. Came together quickly, simply and was enjoyed by all.
Added a little oyster sauce to mine and eliminates the wine and it was really good
Added shredded, drained, finely chopped zucchini to get more veggies in. Also added fish sauce for umami and reduced the soy sauce. Threw in leftover rotisserie chicken for a protein and it was delicious. Hard to go wrong with fried rice!
Used frozen veges, so saulteed those first, then chopped up chicken pieces, then the garlic and ginger with the rice. I ran out of oil so added two pats of butter to fry the rice in with a soy sauce and mirin.a I would say mine turned out more like hibachi style - but still absolutely delicious! A wok is a must for this recipe.
Excellent.
Fine dish. Scrambled eggs first and removed. Stir fried vegetables yellow onion, carrot, green cabbage, removed . Stir fried shrimp and removed. Added garlic and ginger. Placed rice in hot wok and left till it crackled and started to brown as per other suggestions. Added soy sauce , sesame oil, cooking sherry, fish sauce and stir fried then added back egg and vegetables. Stir fried till cooked through and nicely brown. Happy Family !
I upped the veggies a bit (added a 3rd carrot, extra 1/3 c peas, a few shitaki mushrooms) and added 1/2 lb shrimp after the garlic and ginger got fragrant. Used leftover brown basmati rice, added a small splash of fish sauce at the end with coriander. Very tasty. Next time make sure rice is a bit more browned/crunchy before adding eggs and wine. But fine as made!
Wish I had chopped up some leftover chicken or other animal protein to add but it was pretty good and easy! I will read through the notes before next time I prepare this. I usually avoid carbs but hubby needs them. This was a great option for him.
Turkey friend rice has been my favourite post-holiday leftover meal since my Mom made it in the 70s. We tried it last night adding a tsp of Shichimi Togarashi into the final stirs - it added an extra layer of flavour that lifted everything. Maybe better than Mom's???
Always such a great base for fried rice. You can’t screw this up and season as you need to on top of what he recommends. Defrosted ten shrimp and did a quick marinade in a T each of soy and rice wine. Used leftover cooked broccoli and pancetta (pancetta in oil first, removed, then everything as directed, shrimp with veg before rice). Added one T of mirin to the soy and sesame oil mix along with what I used for the shrimp.
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