Alis Fried Rice Recipes

ALI'S FRIED RICE

Steps:

• Scramble (finely, little pieces) the eggs in a wok. Remove and set aside.
• Add one tablespoon of shortening to hot wok (medium high heat) and add onions. Saute (I like mine caramelized a bit) onions to your preference.
• Add to wok the celery and carrot. Saute for about ten minutes, stirring often.
• Add garlic and saute for another four to five minutes.
• Add remaining two tablespoons of shortening to wok and add cold rice.
• Cook for about fifteen minutes, stirring every three to four minutes. (I let my rice caramelize also).
• Mix ginger and soy sauce together, toss in with rice.
• Add scrambled eggs to rice.
• Cook, stirring, another five minutes or until your preference.
• Makes 4 one cup servings.

FRIED RICE

Steps:

• Cut the tofu into 1/2-inch slices and wrap in three layers of paper towels. Then, sandwich the bundle between two plates, set a 28-ounce can of tomatoes on top and leave at room temperature for 30 minutes. Unwrap and cube.
• Heat the wok as hot as you can get it. If you turn off the lights, the bottom should glow...I am not kidding. When the wok is very hot, add the sesame oil (there will be smoke) and swirl to coat the pan. Immediately add the cold rice, edamame and scallions and fry, moving constantly, for 2 minutes, or until the scallions wilt. Add the soy sauce, chile paste and basil and fry for 1 minute more. Serve immediately.

ALL THE ALLIUMS FRIED RICE

Steps:

• In a large skillet, melt the butter over medium heat. Add the alliums (shallots, scallions, leeks and onion) and a good pinch of salt and cook, stirring, until everything is nice and soft and smelling really good, 12 to 15 minutes.
• Meanwhile, heat a separate skillet over medium-high heat and coat the bottom with a thin layer of oil. When the pan is hot, add the eggs and cook, gently scraping up the bottom with a silicone spatula, until mostly set. Remove the eggs from the heat, season with salt and pepper, give them a rough chop, and set aside. (Alternatively, you could cook the eggs first in the large skillet, then remove them before adding the butter and cooking the alliums.)
• Add the garlic and ginger to the alliums and cook, stirring, for 2 more minutes. If the pan looks dry at any time, add a bit more butter or some oil. Add the rice and scrambled eggs and fold to combine. Salt the rice to taste. Increase the heat to medium-high, spread the mixture out evenly over the skillet, and let it cook, uninterrupted, until the bottom is crispy, about 5 minutes. Serve with Sriracha and mayo and remaining scallions.

AIR FRYER FRIED RICE

Steps:

• Preheat a 5-quart air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
• Whisk soy sauce and Sriracha together in a small bowl and set aside.
• Combine rice, sesame oil, water, vegetable oil, salt, and pepper in a large bowl. Stir until evenly combined. Transfer mixture to a 7-inch round metal cake pan or air fryer insert. Place pan into the air fryer basket.
• Air fry for 10 minutes, stirring halfway through cook time. Pour egg over rice mixture and cook until egg is set, about 4 minutes. Stir in peas and carrots, breaking up the egg. Cook for 2 minutes more.
• Divide between serving bowls and pour reserved sauce over the top.

SHRIMP FRIED RICE

Steps:

• Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the garlic powder. Cook, stirring occasionally, until the shrimp is no longer translucent and begins to turn golden at the edges, 2 to 4 minutes. With a slotted spoon, transfer the shrimp to a plate and set aside.
• Add the onion and mixed vegetables to the shrimpy oil and cook, stirring occasionally, just until the onion loses its raw edge but is still crunchy, and the vegetables are mostly thawed, 1 to 2 minutes. Add the rice and soy sauce and cook, stirring occasionally, until well combined and the rice begins to crisp underneath where it meets the pan, 5 to 7 minutes. Taste and adjust the seasoning with more soy sauce as needed.
• Scooch the rice to one side of the pan, lower the heat to medium and melt the butter on the empty side of the pan. Crack the eggs into the melted butter, break the yolks and stir vigorously to scramble the eggs, cooking just until they have set but are still tender, about 1 minute. Stir the soft scrambled eggs into the rice, add the reserved shrimp and any accumulated juices, then remove the pan from the heat.
• Let the fried rice sit for a few minutes so that it can continue to crisp in the pan's residual heat. (If you haven't already made the yum yum sauce, this is the perfect time to do it.)
• Drizzle most of the yum yum sauce over the fried rice in the skillet, leaving some back, if desired, to serve in a small dish on the side for dipping the shrimp.