BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Fry, Fry Again

The title of “fried rice” is really a misnomer in most cases. Across a wide sampling of restaurant offerings from high- to low-end, this perennial takeout staple rarely, if ever, approaches a state close to being fried. Not deep fried, not pan fried, and in the worse cases, barely even sauteed. Merely warmed in a hot wok at best, it’s little more than a pile of stale, soy sauce-soaked leftovers tossed with a few limp vegetables if you’re lucky. While it’s true that even the worst fried rice is still reasonably satisfying, fulfilling the starchy component of a typically greasy meal in need of a carbohydrate foil, rarely does it stand out as extraordinary. Such a shame that this staple isn’t given just an extra ounce of respect to elevate it beyond the realm of mediocrity.

The trouble is, there’s a real art to crafting actual fried rice, complete with chewy clusters and crispy edges, and a certain brand of bravery required to crank up the heat to high. It’s not actually difficult, but demands a bit more finesse than simply tossing a bunch of grains into a skillet.

  • First of all, needless to say, rice matters. The number of varieties out there are as numerous and unique as snowflakes, but the best options for fried rice are sticky. Be it short or medium grain, sticky rice provides just the right amount of starch to sear nicely and create small, savory clumps.
  • It needn’t be day-old or leftover rice, but it’s certainly easier to work with if it’s not still hot. Freshly cooked rice is a perfectly fine candidate for frying, but let it cool a bit before throwing it back into the fire.
  • Give your ingredients room to breathe! Use a big enough wok or skillet to allow a good amount of direct contact across the grains; a 9-inch cooking surface can accommodate 2 cups of rice at most. When in doubt, break out the big guns.
  • Do not fear oil and use a good amount of it, even if you’re using a so-called “non-stick” pan. There needs to be a thin layer of it across the bottom, shimmering slightly, to make that golden-brown and crispy exterior happen.
  • Speaking of shimmering, your oil needs to be blisteringly hot before any grain ever touches it. Crank up the heat to high and get the pan so hot that it scares you. Start cooking and stop merely reheating that rice!

  • Once it’s in the pan, leave it alone. Don’t fuss with it, but give it some space to work its magic. Excessive stirring will prevent the starch from properly caramelizing or getting crispy. You can turn the heat down slightly if it’s starting to smoke, sure, but don’t move it for at least 15 minutes before flipping the rice over to cook the opposite side.
  • Add more oil if necessary. Do not fear having rice stick to the pan. Those will be the crunchiest, most delicious parts in the end.

It’s the kind of anything goes dish where no recipe is needed, and pretty much every vegetable addition tastes good. As long as there’s a healthy splash of soy sauce, perhaps a bit of sauteed garlic and ginger, you really can’t go wrong. The real beauty of fried rice is its versatility, no matter how you dress it up or down.


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Traditional Takeout

As young children across the country feverishly unwrap mounds of tinsel-clad packages, parents tending a huge roast with all the fixings for dinner, an entirely different tradition marks my Christmas day. The classic Jewish Christmas, otherwise known as seeing a movie and getting Chinese food takeout, seems to be growing in popularity. Who knew it was even a thing 5, 10 years ago? Suddenly everyone knows about this once obscure and occasionally controversial plan. In fact, quite a few families that still lovingly string up Christmas trees and sing carols every year also join in on the fun, too. It’s the ultimate secular holiday that everyone can enjoy.

Options may be limited for fellow meatless eaters, but no matter how many times I get plain old broccoli and tofu, it just never gets old. Maybe the MSG makes it particularly addictive, but there are few things quite as satisfying as the instant gratification of savory, salty brown sauce smothering cubes of crispy fried bean curd and tender green florets. Venturing to recreate this endlessly versatile sauce, suddenly the sky is the limit for protein alternatives. As an extra-special treat this year, a rare package of Konjac-based vegan shrimp remained on ice, tucked away in the back of the freezer for just such an opportunity.

Disarmingly similar in coloring and surprisingly bouncy, their chewy texture was disconcertingly similar to actual seafood, according to the omnivores at the table. They imparted relatively little flavor though, for better or for worse, so while novel, I think I’d still prefer my tofu standby. Next time, I’ll gladly fire up the oil and toss in a few cubes instead, although you can’t go too far wrong with a solid brown sauce.

“Shrimp” and Broccoli

1/2 Pound (1 Package) Frozen Vegan Shrimp, or 1 Pound Fried Tofu
1 Pound Fresh Broccoli, Cut into Florets

Brown Sauce:

1 Tablespoon Sesame Oil
3 Cloves Garlic, Finely Minced
1 Tablespoon Fresh Ginger, Grated
1/3 Cup Soy Sauce
1 Cup Vegetable Stock
1/3 Cup Mirin
1/4 Teaspoon Crushed Red Pepper Flakes
2 Tablespoons Cornstarch

Sesame Seeds, to Garnish (Optional)
Cooked White Rice, to Serve

Thaw out the frozen shrimp if using, or prepare your tofu. Place the broccoli florets in a microwave-safe dish with a splash of water, and steam for 2 – 4 minutes, until fork-tender. Drain and blanch in ice water to stop the cooking and keep the broccoli bright green. Set aside.

To prepare the brown sauce, begin by heating the sesame oil in a medium saucepan over medium heat. Add in the garlic and ginger, and cook briefly, until aromatic. Meanwhile, whisk together all of the remaining ingredient in a separate bowl, being sure to beat out any clumps of starch so that the mixture is completely smooth. Carefully pour the liquids into the hot pan, standing away from the stove in case of any splashback. Whisk gently as the sauce comes up to temperature, until it reaches a full boil and has visible thickened. Turn off the heat and let the sauce cool for a minute or two.

Place the broccoli and shrimp (or tofu) in a large bowl, and toss with a sizable dollop of brown sauce. There will likely be extra sauce, so apply it sparingly. Continue drizzling in sauce until the goodies are coated to your liking. Transfer to a serving bowl and top with a light sprinkling of sesame seeds. Enjoy with a mound of hot rice, and have a very Happy Holiday!

Serves 3 – 4

Printable Recipe

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