Fried Rice

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This has become one of our staples — cheap, easy, relatively quick, and, most importantly, definitely delicious. It is another recipe that happened by accident (and is a modification of sorts on our kimchi fried rice).  We have been eating it in copious amounts, slowly honing it in all of its simple glory, and we now think it is ready to be shared with the world.

 

Chili Fried Rice

3 cups of rice

2 tbsp sesame oil

2 tbsp peanut oil

2 tbsp chili paste

2 tbsp garlic

2 tbsp tamari

2 tbsp honey

 

Start by cooking the rice and letting it cool (shouldn’t be cold, just not piping hot).

Combine with the rest of the ingredients and fry up in a wok until nicely incorporated and you get the sense that the flavors have been well mixed around and cooked into the rice.

Set aside while you get…

 

3 eggs

1 tsp sriracha

1 tsp tamari

1/2 tsp rice vinegar

1 tbsp sesame oil (for frying up the eggs)

 

Mix these ingredients together by way of beating the eggs and scramble.  Scramble them until they are super dry.  We think it’s a better consistency for mixing into fried rice (even though we don’t like them that way when we eat them plain).

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Combine scrambled eggs into rice from above, fry up to blend the flavors a little more and enjoy.

Chopped scallions on top are optional.

It makes a great side dish, and goes well in combination with other foods as well (like spicy sausage, which Z has been doing a lot).  Leftovers make a great lunch:

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