Saturday, December 10, 2011

The morning after . . .

Unfortunately, I'm not always able (or willing) to whip up a delicious dinner. Like every other New Yorker I inevitably order in Chinese - which, inevitably, comes with too much rice.
In my house it usually becomes a simple form of fried rice the next day,  or maybe a bowl on congee.
But if there is ever too much beer and/or wine consumed with my take out, then the left over rice is reserved for one purpose - making the morning after a little less hazy.
This recipe will cure what ails you, but it does need leftover rice to really comes out as intended. 

Crispy Rice and Fried Eggs

2 cups of white rice that has been cooked and then refrigerated overnight.
4 eggs
Optional: Sriracha

1. Place a heavy bottomed skillet, preferably cast iron or black steel, over medium heat and give it a good 5 minutes or so to heat up well.
2. In the skillet, put enough vegetable oil (corn, canola, peanut, etc) to coat the cooking surface well.  Leftover rice gets clumpy after a night in the fridge. using your hands, break the rice clumps up into the pan. 
3.  Use a metal spatula to disperse the rice evenly across the cooking surface.  You should hear a slight sizzle, if it goes silent, or if you see burning, add a little more oil. Cook for 4-5 minutes.

4. Use a spatula to flip the rice in big segments. It should look golden and feel crispy. Again, break up the clumps and distribute evenly through the pan.  Cook for 4-5 minutes. Repeat this as many times as it takes to get crispy rice throughout. Take your time, and let it get nice and crunchy.  Transfer the rice to your serving bowls.

5. Wipe out the pan and add enough oil. Fry the eggs to however you like them. Douse with sriracha and enjoy.

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