sriracha fried rice with edamame & pineapple
Wednesday, March 6, 2013
passports and pancakes in my recipes

Fried rice and I go way back. When I was a kid (and still, actually) my brother and I LOVED going to the hibachi restaurant near our house. We always seemed to choose it for our birthday celebration dinners, when my dad was travelling for work and my mom wanted a break from cooking, and essentially any time we had a say in things. The chef would throw pieces of shrimp in the air for us to catch with our mouths (I am terrible at this), we would order Shirley Temples to drink, and I would watch in amazement as they cooked our food on the giant, piping hot grill in front of us. "I want to have one of those in my kitchen some day," I thought. The best fried rice, always at your fingertips... sounds like a dream come true.

Making fried rice at home isn't quite the same, but I have tried my best to come up with a version that's worth trying. This one definitely met my expectations. You could tone down the sriracha sauce if you don't like spicy food, but I encourage you to add at least half of the amount called for in the recipe - it adds such an amazing depth of flavor to the dish. Add edamame and pineapple to the mix? Now you've got a good thing going.

I served some Ah-mazing shrimp on top of this fried rice, the recipe for which I'll share with you later this week, and called it a meal. And did I mention that fried rice is almost as good (if not better) the second day? It is also incredibly versatile, so feel free to add whatever vegetables you like, or throw in some chicken or tofu. Pretty much anything goes here, depending on your taste.

Sriracha Fried Rice with Edamame & Pineapple

1 1/2 cup jasmine rice

2 tablespoons plus 1 teaspoon vegetable oil, divided

1 onion, chopped

2 carrots, peeled and chopped

2 eggs, lightly beaten

7 green onions, white and light green parts only, sliced

1 1/4 cup pineapple, finely chopped

1 cup shelled edamame

4 tablespoons low-sodium soy sauce

3 tablespoons sriracha, plus more for serving

1 tablespoon sesame seeds, plus more for serving

Prepare the jasmine rice (or whatever rice you are using) according to package directions. You want the rice to be a little firmer than usual, as it will continue to cook during the "frying" process. This can be accomplished by using slightly less water than the directions call for. Set aside.

In a large skillet or wok, heat 2 tablespoons oil over medium-high heat. Saute the onion and carrots for 3-5 minutes, until soft. Remove from pan and set aside. Heat the remaining 1 teaspoon oil in the same skillet, and cook eggs, stirring occasionally, for 2-4 minutes until cooked through.

Turn the heat up to high, and add the rice to the eggs. Stir to combine, and let cook for a few minutes. Add the onion, carrots, green onions, pineapple, and edamame and stir. Next, add the soy sauce and sriracha. Sprinkle the sesame seeds over the rice, and give it another good stir - coating the rice and vegetables with the soy sauce and sriracha.

You want the rice to be almost crispy, so let it cook for a few minutes without stirring, and then stir to let a new layer cook on the bottom. Continue this process for about 10 minutes, remove from heat, and serve with extra sesame seeds and sriracha on the side.

Serves 4-6.

Article originally appeared on passportsandpancakes (http://www.passportsandpancakes.com/).
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