Dish of Gold and Silver Fried Rice
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Fried Rice: Gold and Silver
China - Jiangsu
    Jinyin Zicai Yaoguo Chaofan
Serves
Effort:
Sched:
DoAhead:  
4 side  
**
25 min  
Prep
In China, fried rice is a way to use up left over rice or as a snack or street food. It would not be served at dinner because, unlike plain rice, its flavors could interfere with the flavors of other dishes. Of course we barbarians can do whatever we please. This recipe can serve as a light main dish for two. Fried rice can be reheated, either in the oven or back in the pan.






2
1/2
7
3
1/4
1
1-1/2
1/2
-------
tt
1
c
c

lrg
t
T
T
t
----

t
Rice, cold (1)
Cashews, raw (2)  
Nori Sheets (3)  
Eggs
Salt
Oil
Oil (more)
Salt
-- Garnish
Salt (sprinkle)
Sesame Oil, dark
Prep   -   (20 min + prep rice)
  1. Prepare your rice, preferably a day ahead and refrigerate (see Note-1).
  2. With a thin sharp Santoko or similar knife, cut raw CASHEWS into 2 or 3 pieces depending on size. Dry pan roast them over fairly high heat, turning almost constantly, until they have a lot of medium brown spots and edges. A pan temperature of 440°F/225°C is as high as you should go. This will take about 8 minutes. Stop eating them!
  3. With scissors, cut NORI sheets into about 3/8 inch square flakes.
  4. Beat EGGS lightly with 1/4 t Salt.
Run   -   (15 min)
  1. Fluff the Rice as best you can.
  2. In a wok, heat 1 T Oil over medium-high heat. Pour in Eggs. As they solidify, tilt the pan towards you. Push the solids up away from you while the liquid drains toward you, until the eggs are no longer runny but soft and fluffy. Scoop them out into a dish using a slotted spoon.
  3. Add 1-1/2 T Oil and distribute it well. Pour the fluffed Rice into the pan and toss it about over moderate heat until well heated and all lumps are broken up.
  4. Stir in 1/2 t Salt and Nori. Continue tumbling the rice until the Nori starts to break up.
  5. Stir in Cashews and toss everything together until evenly distributed.
  6. Garnish with a light sprinkling of salt and 1 t Sesame Oil.
  7. Serve hot.
NOTES:
  1. Rice:   A long grain rice like Thai Jasmine is good for Fried Rice. 2 cups raw makes 2 pounds 2 ounces cooked - 2 cups lightly packed is about 12 ounces. The rice should be well washed, then cooked fairly dry so when the grains are cooked through they are still quite separate. The rice must be fully cold, preferably refrigerated overnight.
  2. Cashews:   Raw Cashews pan roasted like this have both flavor and texture considerably different from commercially roasted cashews. In China, pan toasted Pine Nuts might be used instead of Cashews.
  3. Nori Sheets:   [Laver] Standard sheets of paper thin Nori seaweed are about 7-1/2 x 8 inches. 7 sheets weigh about 5/8 ounce. They are available in most Asian markets, particularly those serving Japanese and Korean communities.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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