Ethnic – Vietnamese

Faux Fried Rice

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The ultimate “clean-out-the-fridge” dish!

Use long grain rice for fried rice. Long grain rice holds its shape and stays separate when stir-fried. Jasmine is one choice because it has a delicate and light floral aroma, not too sticky when cooked, and slightly dry in texture, making it easy to maneuver in the pan. Medium-grain like Calrose or brown rice can be used, but incorporate when chilled or day old as it is stickier. Make sure to always wash the rice before cooking to remove excess starches on the surface, which can cause clumping.

Leftover cold rice is ideal to use because the grains are separate and cook easier in the pan or wok. That doesn’t mean that a fresh pot of rice can’t be used, especially when the craving hits. It only takes about an extra 20 minutes to prepare.  The key to fresh rice is allowing it to cool slightly before using. The cooling process can quickly be done by spreading the rice on a sheet pan at room temperature, or chill in the refrigerator for 5 to 10 minutes if you’re impatient. The rice should be cool to the touch before adding it to the pan.  It is not unheard of to use instant (Minute) rice.

To make a vegetable fried rice, add in leftover vegetables (corn, mushrooms, green beans and diced peppers are all great). If you’re looking to make chicken fried rice (or any protein at all) add any cooked meat found in the fridge.

Ingredients:

  • 1 Tab oil
  • 2 cloves garlic minced
  • 2 tsp minced ginger
  • 2 green onions sliced and separate white from green
  • 1 10 oz bag frozen peas and carrots (or 1 c – or so – leftover veggies)
  • 2 eggs whisked
  • 1 c chopped cooked chicken pork or shrimp (optional)
  • 3 Tabs soy sauce
  • 1/2 tsp sesame oil
  • 3 1/2 c cold cooked white rice

Directions: 

  1. Heat oil in a wok or nonstick pan over medium-high heat.  Make sure the pan or wok is nice and hot to give the best results.
  2. Add in garlic, ginger and the white portion of the green onions.
  3. Cook until fragrant.
  4. Add rice continue to cook until rice slightly crisped and brown. Don’t stir too much, you do want to get a little bit of caramelization.
  5. Make a large well in the center of the pan with the rice.
  6. Pour in the whisked eggs,soy sauce & sesame oil, and scramble until small curds form.
  7. Add carrots & peas  (and protein if using) cook until heated.Garnish with remaining green onion and sesame seeds if desired.

Servings: 6 servings

Source:   The 12 year old Vietnamese Boy Scouts at Family Camp one year.

Shrimp Spring Rolls

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Sesame Ginger salad dressing (store bought) makes a nice dipping sauce.  (Peanut sauce is traditional, but with today’s allergies . . . . . )  Not traditional, but…..make “California” Spring Rolls by adding a slice or two of avocado – yum!

Ingredients:

  • 10 cooked jumbo shrimp cut lengthwise in half, 16-20 count
  • 10 round rice paper wrappers (Spring roll wrappers work too, but they are smaller in size a a little thicker.)
  • 10 Boston lettuce leaves or red leaf, thick stem ends removed, cut in half (or spinach, stems removed)
  • 6 ounces thin rice noodles (optional)
  • 1 c carrots shredded
  • 1 c red cabbage thinly shredded
  • 1 c bean sprouts fresh
  • 12 green onions, julienned

Directions:

  1. Boil the dried rice noodles until tender but not mushy, about 6 minutes, or according to package directions.
  2. Drain and cool with cold water, refrigerate until ready to use.
  3. Fill a pie dish or large bowl with water, large enough to hold the piece of rice paper.
  4. Set a damp dish towel on a cutting board.
  5. Immerse one rice paper sheet into the water for 15 to 20 seconds.
  6. Remove, shaking off excess water and lay flat on the dampened cloth.
  7. The paper may still seem stiff, however, it will become pliable as you build each roll.
  8. Lay one piece of lettuce over the bottom third of the rice paper.
  9. On the lettuce, place 2 to 3 tablespoon of noodles, 1 tablespoon of carrots, 1 tablespoon of cabbage, and a few bean sprouts.
  10. Roll up the paper halfway into a cylinder.
  11. Fold the sides in an envelope pattern.
  12. Lay 2 shrimp halves, cut side down, along the crease.
  13. Place a few cilantro and mint leaves next to the shrimp.
  14. Keep rolling the paper into a tight cylinder to seal.
  15. Repeat with remaining wrappers.
  16. Store with seam side down.
  17. Slice in half on the diagonal for a manageable hors d’oeuvre

Servings: 10 rolls

Source:  Forgot to note, sorry.