Tag Archives: fried rice

Turkey Fried Rice with Potato Chips

When you see a recipe that includes potato chips as a garnish, you don’t have a choice. You make it. And I don’t even like potato chips.

There is, however, something trendy about using junk food in gourmet or (like mine) normal weeknight meals. This trend continues on shows like Top Chef and inside the doors of Momofuku Milk Bar.

Here, the potato chips add two key elements: crunch and salt. Sprinkled on top of your lean meat mixed with rice and seasonings – egg to hold it together, green onions for color – it’s a nice first flavor as you bite down. Honestly, it doesn’t dramatically change the dish, but it’s fun. And you better bet your kids will try this if they see potato chips are involved.

Adapted from a former Top Chef himself, Angelo Sosa…

Turkey Fried Rice with Potato Chips

Ingredients (serves 4):

  • 3 T canola oil
  • 2 T minched fresh ginger
  • 1 T minced garlic
  • 1 T minced lemongrass bulb
  • 4 oz. ground turkey
  • 1/2 tsp salt
  • 2 large eggs, beaten
  • 2 C. cold cooked rice (I used brown rice)
  • 1/4 c. soy sauce
  • 1 T toasted sesame oil
  • 4 scallions, thinly sliced
  • 1/4 c. chopped mint
  • 1/2 c. plain potato chips, crushed
  • Sriracha hot sauce, for serving

Heat large saute pan or wok until very hot. Add oil, ginger, garlic and lemongrass and saute 1 min. Add turkey and salt and stir-fry until turkey is just cooked through, about 3 min.

Push turkey to side and add eggs, cooking until just set. Add rice and stir-fry until heated through, 3 min. Add soy sauce and stir until absorbed, about 2 min. Stir in sesame oil and transfer fried rice to bowls.

Top with green onions, mint, crushed potato chips and Sriracha to taste.

Enjoy, friends! xoxo

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Shrimp Fried Brown Rice

My goodness I love fried rice. Breakfast, lunch and dinner I could eat it. And I have. It’s hard, though, to pull off that wok-seared flavor in your own humble kitchen, where you’re not working over a massive black pan on direct heat.

But there are a few tricks you can employ to make your at-home fried rice as tasty (or close to) that which you buy from the restaurant. I, of course, turned to my favorite Jaden at Steamy Kitchen. Her first “watch out” is to always use day-old rice – otherwise it will be too wet to fry up. Second, she has you let the rice get a bit toasted and crunchy (don’t stir it TOO much), which adds a nice texture. Finally, tossing the shrimp in cornstarch before cooking keeps it from getting rubbery.

I added my few own touches to this recipe, notably using brown Basmati rice instead of white rice. I’m so glad I did – it added an extra bit of texture.

Definitely check out Steamy Kitchen, if you haven’t yet!

Shrimp Fried Brown Rice

Ingredients:

  • 8 ounces medium uncooked shrimp, shelled and deveined
  • 1/2 tsp kosher salt
  • freshly ground black pepper
  • 1/2 teaspoon cornstarch
  • 2 tablespoons canola oil (divided)
  • 3 eggs, beaten in a small bowl
  • 4 stalks green onion, minced
  • 4 cups previously cooked leftover brown rice, grains separated well
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil

In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let the shrimp marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add only 1 tablespoon of the cooking oil and swirl to coat pan.

Now add the shrimp, quickly spreading out around the pan so that they are not overlapping. Let the shrimp fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.

Turn the heat to medium and let the pan heat up again. Pour in the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the frying pan onto the same plate as the cooked shrimp.

Use a paper towel to wipe the same wok or sauté pan clean (no need to wash) and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and stir fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok or pan.

Drizzle the soy sauce all around the rice and toss. Add the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! (I love Jaden’s writing here!) Taste and add an additional 1 teaspoon of soy sauce if needed, same with the sesame oil.

I finish mine with Sriracha hot sauce, naturally.

Yum! I’m so glad I made this and I can’t wait to make it again – vegetarian or with other meats. Enjoy, friends! xoxo