~ Fried Rice Secrets ~
Did you know that the secret to making
terrific fried rice is using day-old rice?
That's right - left-overs, day-old, doggie-bag material, cooked rice!
Prepare a fried rice dish with left-over rice from earlier in the week
or simply make a fresh batch a day in advance. Refrigerate it for at
least a day.
Refrigerating it causes it to shed extra moisture
and become firm, which makes the grains easier to separate when you stir
fry. There's nothing worse than having a tasty stir-fry ruined by
clumps of wet rice that stick together.
It probably doesn't do
anything at all to the flavor but it certainly has an impact on the
presentation. If fresh rice is your only option, allow it cool for a few
hours before using it.
Also, using a fairly hot pan is pretty fundamental for great fried rice.
A wok is ideal if you have one. The oil you use can make a difference
as well. Using grape seed oil, which has a higher smoke point than other
fats, is a good option here. A light oil with a nutty taste, grape seed
oil is a natural byproduct of grapes. Like canola and olive oils (which
can be substituted if needed) grape seed oil is low in saturated fat.
For our fried rice recipes
we splash in some vivid colors thanks to a myriad of fresh vegetables.
Carrots bright hue is due to a hefty dose of beta-carotene, a powerful
antioxidant that scientists believe may play a role in fighting
esophageal cancer. In addition, one medium carrot provides more than two
times the recommended Daily Value of vitamin A.
Fresh zucchini
offers a source of vitamin C and vitamin B6, while the mushrooms supply
selenium, which may play a role in reducing risk for prostate cancer.
So, for great fried rice, we use day-old rice and a minimum amount of
oil with a whole-grain variety of rice for extra fiber content. Try it!
or
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