Last updated on November 18th, 2017 at 09:11 am
This recipe just sort of "happened". Ever have one of those? I needed something to serve with the Honey Sriracha Chicken I was making, and I felt that something more than just plain steamed rice or fried rice was going to be too bland. But I also didn't want something that would clash with the very distinctive spice of the Sriracha. This isn't a very complex rice, but the hint of ginger really complemented the spicy chicken, and allowing the bottom of it to "crisp", added some texture to the meal as a whole.
3 cups cold, day old White Rice (works the best for preventing mushy fried rice)
1 medium Onion, chopped
3 cloves Garlic, minced (garlic paste also works well, use 2 teaspoons)
1 teaspoon Ginger, minced
1 tablespoon Fish Sauce
3 tablespoons Soy Sauce ( add more or less depending on desired taste. I prefer Organic Tamari Soy Sauce, reduced sodium)
1 tablespoon Peanut Oil (substitute with regular cooking oil for peanut allergies)
1/4 cup chopped Green Onions
1. In a Wok or rounded saute pan, heat Peanut Oil on medium heat. Add chopped Onion and saute for 5 minutes. Add Garlic and Ginger, mix well. Add cold Rice and mix well. Stir in Soy Sauce and Fish Sauce. Stir frequently for 10 minutes. Sprinkle the chopped Green Onions over the top and let it cook for another 5-10 minutes until the bottom and sides get slightly brown and crispy.
Add a Sunny Side-Up Egg on top and sprinkle with Red Pepper Flakes.