Let the holiday gorge of Prime Rib, sugar cookies, and green bean casseroles come to end! I need a holiday food detox, STAT. I love the holidays but once a year is definitely enough and nothing has “end of the holiday’s” written all over it like fried rice. I’ll make this quick because I know most of you are probably still running around preparing for your New Years Eve’s festivities tonight.
This is a simple dish but not so simple that it makes you feel like you’re coming down too fast from all that decadent holiday food. Plus, be honest with me, are you one of those people that have so many leftover ingredients that you don’t know what to do with them? Don’t lie to me. I’ve seen some of your refrigerators and the game of Tetris you’ve been playing just trying to get the orange juice to fit back on the shelf. This is the answer. Fried rice is a versatile dish that is delicious no matter what you put in it. I put bacon in this one, but if you’ve got some leftover scraps of chicken (or even prime rib if you can still stomach looking at it) dice it up and throw it in. If you’ve got a few handful of different vegetables that you don’t know what to do with – chop them up and throw those in too. All of your friends will be wondering how you still have the energy to throw together such a fabulous dish when really all you’ll be doing is getting rid of all the extras you’ve been worrying about spoiling. No need to thank me. I’m here to help.
I’ll be honest, I’ve only made fried rice a handful of times in my life but every time I do, I’m very happy. I did have to rewrite this recipe a little bit after making it this last time because I fell into what I like to call “The ginger trap”, that is to say, I always forget that a little ginger goes a long way. Really, it does. I love ginger and no matter how many times I try and remind myself to remember not to overdo it, somehow I still have a way of reasoning with myself that maybe just a touch more would be even better. That’s when it turns into ginger overkill. Maybe i’ll add “remember to take it easy with the fresh ginger” to my ever-growing and long list of new year’s resolutions that i’ve already penned for myself. Is it wrong to have more then one resolution? I’ve officially given up on my normal resolution of “stop biting my nails” seeing as I just can’t seem to make it happen, but I do have some other resolutions, both food related and non-food related that i’m looking forward to making a conscious effort to accomplishing. I hope everyone else is looking forward to the new year and everything that it has to offer. Hopefully together we can all make it even better then the last for not only ourselves but for the others around us as well.
Ginger Fried Rice
The secret to good fried rice is to use day old rice. I’m serious. So if you had a stir fry for dinner last night and have a bit of rice left over – this is a good way to recycle it. Rice preference is up to you – there are tons of different rices that you can experiment with to find your favorite. The other secret is to cook your eggs, and then remove them from the wok, adding them back later to keep them nice and fluffy throughout the dish. Remember. Day old rice and remove your eggs. Got that? Good, let’s cook.
- 2 plus 1 tablespoons peanut oil
- 5 eggs, beaten, seasoned with salt and pepper
- 5 thick-cut slices of bacon cut into lardons
- 4 garlic cloves, finely minced
- 1 tablespoon of minced fresh ginger
- 1 medium onion finely chopped
- 3 tablespoons of dry sherry
- 5 1/2 cups of white rice, chilled
- 2 1/2 tablespoons of oyster sauce
- 2 tablespoons of soy sauce
- 1 teaspoon Asian sesame oil
- 5 scallions, thinly sliced on the diagonal.
1. In a large wok, heat 2 tablespoons of peanut oil until very hot. Cook the eggs until just one and then remove them to a paper towel lined plate, about 1 minute.
2. Add the bacon and cook until crispy, stirring occasionally, and remove from wok to the same plate as the eggs. Pour off the excess grease and wipe out the wok.
3. Heat the remaining tablespoon of peanut oil. Add the garlic and ginger and cook for about 45 seconds. Add the onion and cook until golden. Pour in the sherry and cook for about 3 minutes to burn off the excess alcohol and until the sherry is reduced by half. Add the rice and stir. Add the oyster sauce, soy sauce, and sesame oil. Stir. Add the half of the scallions, bacon, and eggs, and stir. Cook until rice is hot throughout then season with salt. Sprinkle with remaining scallions and serve.