Fried Rice To The Rescue

There’s something irresistibly delish about the aroma of fried rice right off the wok. It’s enough to whet anybody’s appetite, isn’t it? Plus, this is one dish where almost anything goes, so what’s your fancy, mama?

Fried rice is a world-famous dish of Chinese origin. While the exact origins of fried rice are lost to history, it’s believed that it was invented sometime during the Sui dynasty (589 – 618 AD), in the city of Yangzhou in the eastern province of Jiangsu.

The main key to making fried rice is using the right kind of cooked rice. Older rice is dryer, reducing your chances of ending up with a dish that is wet and gloppy. Day-old rice is fine, but rice that is 2 or 3 days old is best. Rub the rice between your fingers to get rid of any clumps before cooking.

From the time it was invented until now, it has always been know as quintessential comfort food, one which has taken the world by storm. It’s hard not to feel hungry thinking about a bowl of fried rice cooked to the right consistency, filled with bits of meat and vegetables.

While it’s a popular dish in many local restaurants, it’s easy to make at home too, not to mention that it’s wonderfully adaptable to one’s appetite. This dish has also helped countless households to refrain from wasting food. — With fried rice, practically anything goes, from leftover meat and vegetables to leftover dishes even.

Adapting to pregnancy needs
Being the incredibly flexible and adaptable dish that it is, fried rice can be skewed to your pregnancy nutritional needs by planning out the ingredients. Anything goes.

For instance, for a boost of essential fatty acids, try a wholesome plate of salmon fried rice. If protein is what you’re after, fried rice with beef or chicken will suit your need perfectly. Vegetarians moms can also get creative with fried rice and add in just about anything they fancy!

Think Seafood; meat; vegetables; fresh; frozen; leftover dishes. — The possibilities are endless!

Here are a few fried rice recipes to try, including a basic one!

Basic fried rice
Ingredients:

• 2 cups enriched white rice
• 4 cups of water
• 2/3 cup chopped baby carrots
• 1/2 cup frozen green peas
• 2 tbsp vegetable oil
• 2 eggs
• soy sauce to taste
• sesame oil, to taste (optional)

Method:

1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
2. In a small saucepan, boil carrots in water for about 3 to 5 minutes. Drop peas into boiling water, and drain.
3. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables.
4. Stir in cooked rice. Add soy sauce, and toss rice.
5. Drizzle with sesame oil, and toss again.

Garlic & Chicken Fried Brown Rice
Ingredients:

• 2 tbsp vegetable oil, divided
• 8 ounces skinless, boneless chicken breast, cut into strips
• 1/2 red bell pepper, chopped
• 1/2 cup green onion, chopped
• 4 cloves garlic, minced
• 3 cups cooked brown rice
• 2 tbsp light soy sauce
• 1 tbsp rice vinegar
• 1 cup frozen peas, thawed

Method:

1. Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion, and garlic. Cook and stir until the chicken is cooked through.
2. Remove to a plate and keep warm.
3. Heat the remaining tablespoon of oil in the same skillet over medium-high heat.
4. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar, and peas, and continue to cook for 1 minute.
5. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.

Shrimp Fried Rice
Ingredients:

• 1 1/2 cups uncooked white rice
• 3 cups of water
• 4 tbsp vegetable oil
• 1 cup fresh bean sprouts
• 1/2 cup chopped onion
• 1 1/2 cups cooked medium shrimp, peeled and deveined, with or without tail
• 1/4 cup chopped green onion
• 2 eggs, beaten
• 1 tsp salt
• 1/4 tsp ground black pepper
• 4 tbsp soy sauce
• 1/4 tsp sesame oil

Method:

1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Set aside and allow the rice to cool.
2. Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts, and onions. Mix well and cook for
   3 minutes.
3. Mix in cooled rice and shrimp, and cook for another 3 minutes. Stirring constantly.
4. Mix in green onions, eggs, salt, pepper, soy sauce, and sesame oil. Cook for another 4 minutes, stirring continuously until eggs are cooked and everything is blended evenly.