his fried rice dish is as easy as a typical fried rice but with that “wow” factor thanks to the dramatic color of the black rice. The following recipe is as simple as it gets, so feel free to add additional elements to satisfy your tastebuds, such as pickled ginger, pineapple, green peas, carrots, or cashews.
Essential equipment: wok or large nonstick sauté pan; dry and wet measuring cups; measuring spoons; box grater; wooden spoon or paddle
2 cups cooked black Thai rice*
2 tablespoons vegetable oil, divided
3 garlic cloves, finely chopped
1 tablespoon minced ginger
1 bunch scallions, thinly sliced (white and light green parts only)
2 large eggs, beaten with a fork
8 jumbo poached shrimp, each cut in fourths
1 tablespoon soy sauce
2 tablespoons chopped pickled ginger (optional)
½ cup diced fresh pineapple (optional)
½ cup green peas (optional) ½ cup diced carrots (optional)
½ cup roasted unsalted cashews (optional)
1. Heat a wok over high heat and 1 tablespoon vegetable oil. Swirl the pan to coat the sides with oil and immediately add eggs. Shake the wok to cook the eggs quickly, stirring with a wooden spoon if necessary. Remove the eggs from the wok and set aside.
2. Return the wok to the heat and add the other tablespoon of oil. Swirl the pan to coat the sides with oil and immediately add the garlic and ginger. Stir fry one minute or until fragrant. Add the scallions and stir fry for another minute. Then add the cold, day-old rice and break the clumps with a wooden spoon. Stir fry for two minutes until the grains of rice are not stuck to one another.
3. Add the soy sauce and toss well to coat. Add the shrimp and return the egg to the wok, breaking up the egg into pieces. Add additional, optional ingredients and incorporate.
4. Serve immediately.
“ILOC tip: Never ever use freshly made rice, whether it be steamed or pilaf, for fried rice. It is simply too moist and soft to make a proper fried rice, a dish whose marked characteristic is individual grains of rice that do not stick to one another.”
Makes 4-8 servings, depending on course/use.