I wasn’t desperate to make fried rice. I was just desperate to get rid of the last surviving members of the baby bok choy family. I can proudly say that I survived baby bok choy week with no molding vegetables OR waste OR being sick of that vegetable. Hurray! I deserve a cookie for that, right?
Okay, maybe not. I guess I’ll be happy with my clean-up-my-fridge-fried rice aka baby bok choy, kimchi and egg fried rice.
My non-scientific name for this recipe was actually truth-based, believe it or not. Historically, fried rice was created by our several of our Chinese ancestors to use up leftover produce and rice. Cold food was not favoured back then as it is today so they fried these morsels up and voila, new dish! Kind of like my philosophy in everyday cooking. Hm.
Anyways, there really is no real “recipe” for fried rice but it is important to have a few essential ingredients and equipment. First of all, the older the rice, the better. If you have leftover rice sitting in the fridge for atleast 1-2 days, that will work fine. The moisture in the rice needs to be depleted in order to get a nice, chewy texture when fried. Second, a wok is preferred for fried rice but any non-stick saucepan will work. And third, a oil or fat. I used to use just plain canola oil but I’ve switched completely to using ghee. Sure, it’s not traditional in that sense but it adds a certain nuttiness and creaminess to its overall flavour which is something have discovered and love. If not, any vegetable oil but for optimal flavour, use peanut oil (just not around me or I’ll break up in rashes).
As stated earlier, the combination of ingredients that go into fried rice are practically endless. Want more Chinese flare? Add BBQ pork, peas, salted fish, etc. Thai? Maybe some Thai basil, fish sauce, pineapple, etc. Indonesian? Chilis, prawns, chicken, etc. As I said, there really is no real recipe to this. I don’t even know if I should be writing a post on this because I make so many different versions of fried rice, it’s not even funny. So perhaps treat this as a starter/base recipe and make it your own. Let me know what kind of different kinds of fried rice you end up making!
Baby bok choy, kimchi and egg fried rice
What you’ll need:
– 2 tsps ghee, or vegetable oil
– 2 free range eggs, beaten
– 2 tsps ghee, or vegetable oil
– 2 cloves garlic, minced
– 3 cups cooked white jasmine rice, day old and broken up
– 1 1/2 cups baby bok choy, chopped
– 1/3 cup napa cabbage kimchi, chopped
– 1 tsp sesame oil
– 3 tsps soy sauce
What you’ll need to do:
1. Heat 2 tsps ghee or vegetable oil on medium-high heat. Once the wok/pan is hot, add the beaten egg and swirl in the pan to get as much surface area as you can. Decrease heat to medium and let the egg cook evenly before folding it in half, omelette-style. Once cooked, remove from pan and set aside.
2. Bring wok/pan back to stove and increase heat to medium-high again. Add the remaining ghee or vegetable oil and once it is hot enough, add the minced garlic. Cook for one minute, then add the rice, bok choy, kimchi, sesame oil and soy sauce. Cook for 3 minutes.
3. Serve. Makes 4 servings.