Jerry “Fried” Rice
Jerry Rice is the greatest receiver of all-time. You might have your opinion, and I have mine. The man set, broke and reset records—doing so with such a swag unparalleled to his peers of past and present. What makes Jerry Rice legacy so profound, to me, is the consistency. He continuously put up astronomical numbers for the majority of his career and rarely ever missed a game. There’s a reason why Jerry Rice is a household name. He changed the game with this mystic consistency. Jerry Rice was the NFL-equivalent of that best friend you can always call up to join you for a drink, a sit-down meal or a sudden random scenario of needing a wingman. You know you have a friend like that, don’t lie! And, if you don’t, at least you will have the food version readily available to clog that whole of best-friend-nothingness.
Fried rice, like Jerry, has this mystic consistency to people. It certainly contains a consistent amount of body tingling sodium for sure. Fried rice has always been a staple in my yearly diet. The dish can be served as a main dish for a light lunch, a complement to a protein for dinner or a light night snack when everything else is closed downtown and it’s 4AM. I can’t remember the last year I didn’t have fried rice; but, I can remember the last time I made fried rice: and it turned out poorly. The dish is often done wrong with the oversaturation of soy sauce, the lack of good rice or the mistiming of vegetables. Well rest easy best friend. The consistent wingman is here to heal those over-salted glands. The consistent wingman is here to catch all those taste buds and make them tingle with joy from an amazing dish instead of mild sodium poisoning. The consistent wingman is he—well you get the gist.
Updated on 03/10/2024
dark fried rice
ingredients
rice:
2c white rice, cooked and chilled overnight
fried rice:
4 cloves of garlic, minced
1 carrot, finely diced
1 shallot, finely diced
1/2 small knob of ginger, grated
1/4c green onions (white part or closer to the root), thinly sliced
1/4c green onions (green part), thinly sliced
2 eggs, beaten (I didn’t beat mine because I like a challenge on Wednesday’s)
1/2c light soy sauce
1/2c dark soy sauce
1/2T sesame seed oil
1/2T ground white pepper
1/4c frozen peas
salt & pepper to taste
3-4T vegetable or canola oil
optional: 2t msg
green onions (green part), thinly sliced for garnish—you need some for yourself!
Helpful items:
large pan or wok
plastic wrap
baking sheet
small/medium/large bowls
recipe (rice):
Wash your rice until rice water returns no cloudy color. Add washed rice to rice cooker or pot and cook based on package’s instructions. After rice has a cooled a bit, add rice and flatten or smooth on a baking sheet. Wrap in plastic wrap. Set aside in fridge to chill overnight.
recipe (fried rice):
Cook’s Notes: Before you start, make sure all of the ingredients are within arms reach. Fried rice is an incredibly fast process, and I would hate for you to burn yourself or your ingredients trying to prep while cooking. Trust me!
In a wok or large pan, pour vegetable oil and set to high. You want it ripping hot. Add shallots and green onions (white). Stir! Cook for 20-30 seconds. Add beaten eggs. Cook eggs until desired doneness is reached. Add rice. Stir! Cook for 30 seconds to allow aromatics to seep into rice. Add white pepper. Add green onions (green). Stir! Add light, dark soy sauce and sesame oil. Cook for 1-2 minutes. Stir! Add ginger, garlic, carrots and frozen peas. Cook until peas are nearly done. Add salt & pepper to taste. Enjoy!
