Taiwanese fried rice
A few months ago, my mother and I took my boys to Taiwan for an epic summer vacation. My family is from Taipei, and I wanted to make sure the kids had a chance to make a connection with their ancestral roots. Turns out, it was pretty easy to do, starting with – no surprise here – the food. Taiwan is known for its cuisine, and we ended each day with the full bellies to prove it. We had one particularly amazing meal at 三分俗氣, a restaurant run by Mama Tsao and her husband. Her vegetable rice packs a punch of flavor: it’s savory and completely addictive. She told me her secret is infusing the oil with aromatics like chinese ham and bacon.
Fried rice is one of those guilty pleasures a lot of us associate with our neighborhood Chinese delivery place, but try this recipe and I think you might find yourself tossing that takeout menu. It’s easy, filled with layers of flavor, and probably quite a bit healthier than anything in those little white cartons. Give it a shot and customize with any meats or veggies you wish!
⅓ c. cooked edamame
⅓ c. cooked green beans, sliced
1 bunch scallions, finely sliced (green and white scallions separated)
1 large garlic finely minced
½ tsp sea salt
½ tsp white pepper
2 c. cooked rice, cold
3 large eggs, beaten
Heat up skillet over high heat.
Add a drizzle of grapeseed oil or other neutral vegetable oil.
Add garlic and then white and light green scallions to infuse the oil. Slightly saute until the garlic turns golden.
Once oil is ready, add the cooked rice and use a spoon or rice paddle to break up the rice and mix with the garlic and scallions.
Add the salt and pepper. Mix.
Fold in the veggies and dark green scallions.
Pour the eggs over the rice and continue to mix until the egg and mixture is dry.
Taste and top with extra slices of veggies.