Introducing Superkabza

                                     MIXED FRIED RICE 

                                          WITH A KICK

When I think about fried rice, comfort food comes to mind; a simple wholesome yet delicious meal. The beauty about this dish is that it is inexpensive and can be enjoyed by everyone at home by simply using ingredients you have at your disposal and creating a hearty meal out of it.

It's for everyone and any one cost is zero because for 1 you don't have to go out and do shopping and plan it out, but it's easy to make.

History and Origin of Chinese Fried Rice Recipes

Chinese fried rice is quite an ancient dish that has been introduced as a way to utilize leftover food stuffs. It is said to be a dish that was originated in Sui dynasty in 589- 618 AD. Being the native of Yangzhou city, this fried rice is often known as Yangchow fried rice. South china is famous for making Chinese fried rice, as rice is the main grain in that part of the country.

 

The main ingredient for cooking  fried rice is indeed the rice. Rice Cooke which ever way you like and with which ever rice you like , where it be brown or with, I don't know if it work with Chinese long grain rice as I have not used it for such. 

A little knowledge about rice wouldn't hurt , I won't stay all the rices as to theirs a lot out the , but the most common I will talk about. 

Rice is classified by the size of its grain into long, medium and short varieties and ranges from fluffy to creamy to sticky in texture. Colour varies from brown to white to red.

           Sweet Corn mixed Fried Rice  

                                                                            Long-grain rices: 

Long-grain rice, as the name suggests, has grains that are long and slim. When cooked, the grains tend to remain separate, and the finished product is usually fairly dry and firm. Most is in a polished white form, how ever brown long-grain rice is also available. Patna rice comes from Asia; Carolina rice, which is slightly chunkier in appearance, is from North America 

Basmati rice:                                                          Mixed vegetable fried Rice with Eggs

This is a type of long-grain rice (see Long-grain rice, above). With very long, slim grains; basmati rice has excellent cooking qualities and it is full flavour. It is grown only in northern India and Pakistan, and no other rice can be labelled as basmati. It also comes in a wholegrain form, which tends to be lighter and quicker to cook than other brown rices. The extra nutritional advantage of basmati rice scores low on the Glycaemic Index: its carbohydrate content is  absorbed less quickly into the bloodstream   than other types of rice, and thus it helps to keep blood-glucose levels stable. Basmati rice should be rinsed before cooking to get rid of the starchy powder left over from milling.

                 Black Corn Rice Salad

               with ToFu and eddamme   

                                                                            Jasmine rice:

Also known as Thai fragrant rice, this is grown in eastern Asia. It has a slight perfume and when cooked is slightly more sticky than other long-grain rices. It marries well with other Asian foods and is the rice to use in Thai cookery.

Short grain Rice                                                 This is Paella Vegetable Rice , so Creamy !!

Paella rice:From the Spanish region of Valencia, this is used in the traditional dish of Spain, paella. It is a plump, short-grain rice similar to risotto rice, but with a less creamy texture.

Risotto rice:

The famous medium-grain rice of Italy, this has plump, white, oval grains. It is cooked with liquid stirred in slowly, the grains retain their individual shape yet become creamy. Arborio is the best-known of the risotto rices,   but of even better quality are Carnaroli and     Vialone Nano.

Short- and medium-grain rices:  

These rices contain a starchy substance called amylopectin, which causes stickiness (long-grain rice has much less of this starch). After cooking, the individual grains cling together, which is why these rices are used in dishes where a creamy or sticky texture is it required, such as risottos, puddings and sushi.

Red rice:

A wholegrain rice with a red outer skin, this has a nutty flavour and slightly chewy texture. The best quality red rice comes from the Camargue region of France; other red rices, produced in North America, are also available. 

                                   Red Rice with Spinach 

                                   Dried Cherries

Sushi rice:

A short-grain rice, this is usually soaked and then cooked by the absorption method. Once cooled, it is flavoured with sweetened rice vinegar and rolled up in nori seaweed with other ingredients such as raw fish or vegetables to make sushi. It is the stickiness of the rice which holds the sushi rolls together.

• Starting with freshly cooked or well-chilled rice guarantees it won't clump up as you stir-fry it.

• Frying in batches compensates for the low heat output of Western stovetops.

• Keeping the seasoning very light allows the flavor of the rice and aromatics to come through.

• INGREDIeNTS

  
  
  2 cups cooked white rice (see note above) (1 350g)
• 2 tablespoons vegetable or canola oil, divided (30ml)
• 1 small onion, finely chopped (115g)
• 1 medium carrot, peeled and cut into small dice (85g)
• 2 scallions, thinly sliced (30g)
• 2 medium cloves garlic, minced (about 2 teaspoons; 5g)
• 1 teaspoon soy sauce
• 1 teaspoon toasted sesame oil
• Ground white pepper
• 1 large egg
• frozen peas (115g)
• 
  

directions 

1. 1.
   If using day-old rice, transfer to a medium bowl and break the rice up with your hands into individual grains before proceeding. Heat 1/2 tablespoon vegetable oil in a large wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until the rice is pale brown, toasted, and has a lightly chewy texture, about three minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.
2. 2.
   Return all the rice to the wok and press it up the sides, leaving a space in the middle. Add 1/2 tablespoon oil to the space. Add onion, carrot, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.
3. 3.
   Push rice to the side of the wok and add remaining 1/2 tablespoon oil. Break the egg into the oil and season with a little salt. Use a spatula to scramble the egg, breaking it up into small bits. Toss the egg and the rice together.
4. 4.
   Add frozen peas and continue to toss and stir until peas are thawed and every grain of rice is separate. Serve immediately.