Sunday, May 23, 2010
I love homemade fried rice! We made it with marinated coconut curry tempeh, which was such a good addition. We also grilled some big slices of fresh pineapple to go alongside.
This is the same recipe I used last time, when I was just trying to use up random vegetables in the fridge, but this time I had more of the usual ingredients, so it looks more like traditional fried rice.
One other major difference was the type of rice vinegar I used. Last time I used regular rice vinegar. This time I used a low sodium rice vinegar, and I do not recommend it for you. It did not have the same zing at all, and we ended up having to add salt anyway to make up for the lack of flavor.
We have had one bottle each of regular and low sodium rice vinegar for the longest time, as a result of combining our pantries when we moved in together (can you guess who had the low sodium one?). We recently ran out of the regular, so I used the low sodium, figuring it wouldn't be that different, but since the "flavor memory" of my last batch of fried rice fresh in my mind, I could definitely tell that it was not the same.
Fried Rice with Tempeh
adapted from Mark Bittman - How to Cook Everything
1 (7 ounce) package tempeh, seasoned or marinated if desired, cut into thin strips if in block-form
1-2 tablespoons vegetable oil
1 cup fresh or frozen peas
3 tablespoons peanut oil
1 medium onion, chopped
1 red bell pepper, cored, seeded, and chopped
1 carrot, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3-4 cups cooked any long grain rice (start with about 1 1/2 cups raw) preferably basmati or jasmine and preferably chilled
2 eggs, lightly beaten
1/4 cup rice wine, sherry, dry white wine, stock, or water
2 tablespoons soy sauce
1 tablespoon dark sesame oil
salt and freshly ground black pepper
1/4 cup chopped scallion
Heat 1-2 tablespoons of vegetable oil in a large nonstick skillet over medium heat. Add the tempeh strips and cook for 2-3 minutes on each side, until browned. Remove to a paper towel lined plate and set aside.
Meanwhile, if the peas are frozen, soak them in a bowl of cold water so that they thaw while you cook.
To the same skillet, add one tablespoon of the peanut oil, heat over high heat. When hot, add the onion, bell pepper, and carrot and cook for about 5-10 minutes, or until the vegetables soften and begin to brown. Watch the heat and lower it if the mixture looks like it is starting to burn. Transfer the mixture to a bowl and set aside.
Drain the peas and add them to the skillet. Cook for about one minute, just until hot, shaking the skillet as they cook. Add to the bowl with the vegetables.
Put the remaining two tablespoons of oil into the skillet, followed by the garlic and ginger. Cook for about 15 seconds, then start adding the rice a little at a time, breaking up any clumps with your fingers as you add it to the skillet. After all the rice is added, move it away from the center of the pan, and add the eggs. Scramble them a bit, then incorporate them into the rice.
Return the vegetables to the pan and stir to combine. Break the tempeh strips into pieces and add them to the pan as well. Stir in the rice wine and cook for about one minute. Next add the soy sauce and sesame oil. After stirring to mix everything thoroughly, taste and add salt and pepper as needed. Off heat, stir in the scallion, and serve.