This low effort weekend dinner practically makes itself

I'm always crunchy. This is one of my favorite textures in the food. I knew I would take things too far to achieve deep tanning (see my Extremely crispy roasted egg experiments). I want the same contrast from fried rice: nuts, gold particles, plenty of crisp edges. This is the attractiveness of this pancellular version to think about the method to bypass the restrictions and challenges of home baking while creating a wonderful texture in cereals.

Why use a pan?

THE typical mixed riceThe aim is the fluffy, separate particles, slightly coated in oil and evenly seasoned. A hot wok can create a small texture where rice matches the pan but the goal is not usually crunchy rice. For those who want to push the crunchy factor, there is definitely more. In addition, this does not help with the extra crunchy efforts that most of us do not cook the high BTU wok burner.

This recipe borrows Kenji's light roasted rice technique But it floods the stove for the stove and preheated pan. This change means to give up the wok hei, but if we are real, it is very difficult to achieve. A home stove method is often required for mixing baking to ensure that the ingredients do not accumulate and steam.

Using a flat pan, you get multiple surfaces for tanning, the most outstanding procedure and the capability of cooking to double the amount of rice-sum cups instead of the usual two. This is not a substitute for classic wok-fried rice and does not try. This is a practical, scalable method that provides a great taste and crisp texture that some (like me) likes.

Tips for the success of fried roasted rice

Keep

I keep the list of ingredients modestly, just like Kenji's original recipe, because good roast rice doesn't need much. Onions and carrots bring sweets and gentle crunch, garlic and hazelnuts on the aromatic basis, and frozen peas gives a gentle, slightly caught bite that is contrary to the rice.

Can you use a bag of frozen mixed vegetables instead of the risk of carrot? Completely. Any combination will work: peas and carrots, peas with green beans, or may have thrown some corn. Just make sure you have completely thawed and emptied before adding. I would pull out the mixtures with broccoli and mushrooms; Both usually have a high water content that turns to steam when heating and prevents rice browning.

Remember that rice is the real star

If you ever made fried rice, you probably know that daily rice is ideal, especially if you had a chance to dry out. But with this method, you can get great results from fresh rice, although some drying of the eyes first helps the final texture of the food. Just divide the cooked rice into a flat pan while still warm to evaporate the moisture of the surface.

Most importantly, the rice is divided into unique particles before throwing it with soy sauce, sesame oil and fish sauce and then dispersed into the pan. This will avoid the naked rice spots that turn into gummy knots while providing gold, crisp edges. This does not shake or spicy-if you follow this, try fried rice or our kimchi fried rice instead.

If you want to put up the ante, add a protein and maybe a little heat

Just because this plate cell method makes it difficult to add pieces of fried egg to rice, it does not mean that you cannot add an egg in other ways – for example, to the top of a fried. I suggest that you use an extra crunchy that is spoiled at the edges, but still has a runway yolk.

Would you like to add a protein? We have a recipe shrimp fried riceTo pork riceand Chinese sausage fried rice That you can look for inspiration, though many cooked proteins will work. If something like a chopped chicken, small shrimp or cube tofu, make sure they cut into bite-sized pieces. First we cook it separately (yes, this is slightly complicated by the disk cell recipe), then mix at the end of the peas-just long enough to heat over cooking.

You can even add heat if you want. A spray sriracha, a spoonful of Gochujang, or my personal favorite, Chili Crunchy. Do you need it? Not. But that doesn't mean you won't enjoy it.

It is not a traditional method for fried rice, but low effort and great reward without separate erection. And if you taste the nuts, gold, crunchy particles scraping from the flat pan, you probably won't return to the stove.

Cooking method
(Keep on the screen awake)

• 1 large oniongently chopped (8 ounce; 230 g)

• 2 medium carrotpeeled and cut into small cubes (6 ounce; 170 g)

• 4 piggythe ends cut and thinly sliced ​​(2 ounce; 60 g)

• 4 medium clove garlicminced (1 tablespoon; 10 g)

• 2 tablespoon (30 ml) vegetable or rapeseed oilshared

• Kosher salt and ground white pepper

• 4 cup cooked white rice (24 ounce; 700 g; See comments), the cereals are dissolved and separated by hand

• 2 tablespoon (30 ml) low sodium word

• 2 teaspoon (10 ml) fish word

• 2 teaspoon (10 ml) toasted sesame oil

• 8 ounce (130 g) frozen pea

• Scrambled eggTo serve (optional)

1. Place the filled baking sheet in the oven and heat the oven to 230 ° C 450 ° F.

2. Meanwhile, in a medium bowl, mix the onions, carrots, peanuts and garlic with 1 tablespoon (15 ml) rapeseed oil until thoroughly coated. Season with salt and white pepper.

3. Remove the pan from the oven and quickly divide the vegetables evenly, single -layer. Return to the oven and cook for 5 minutes. Discard the vegetables and return to the oven for another 5 minutes.

4. Add rice to a medium bowl, sift with soy sauce, mound sauce and sesame oil, and throw in the coating.

5. Add rice to the flat pan, mix with vegetables, then even, single -layer. Fried, mixed halfway until the rice is roasted on the outer edges, approx. 15 minutes.

6. Add the frozen peas, mix to distribute it evenly and place it back in the oven until the peas heats up and the rice is crisp and chewy, but not burned, approx. 5 minutes longer. Remove from the oven with main rice fried egg when used and serve it immediately.

Note

Use Chinese -style, medium -eyed rice, jasmine rice or sushi rice to achieve the best result. The rice should either be cooked fresh, distributed on the tray and allowed to steam it for 20 minutes or alternatively transferred to a loosely covered container and cool for at least 12 hours and up to 3 days. Break the big rice with your hands.

Make-Head and Storage

Baked rice is best made before serving.