Latest news with #friedrice
The Guardian
01-07-2025
- General
- The Guardian
Georgina Hayden's recipe for spiced crab egg fried rice
Crab deserves to be celebrated, but that doesn't mean it has to be a super-fancy, laborious meal. Crab midweek? Yes, please, and fried rice is my fallback whenever I am in a dinner pickle. That's not to belittle its deliciousness, complexity or elegance, though, because this spiced crab version can be as fancy as you like. That said, the speed and ease with which I can create a meal that I know everyone will love is the winning factor. Plus, I often have leftover cooked, chilled rice in the fridge, anyway, which is always the clincher (cooked rice has a better texture for frying once chilled). Prep 10 min Cook 25 min, plus cooling Serves 4 Fine sea salt 250g jasmine rice Vegetable oil 4cm piece fresh ginger, peeled and finely chopped3 garlic cloves, peeled and finely chopped½ tsp ground white pepper 2 tbsp fish sauce 2 tbsp soy sauce 3 large eggs, beaten200g mixed crab meat1 bunch fresh coriander, finely chopped1 green chilli, finely sliced2 limes, halved Bring a large pan of salted water to a boil. Wash the rice until the water runs clear, then boil it for 10 minutes, or until it is just cooked through. Drain, rinse under the cold tap and leave to cool completely (if possible). When you are ready to fry the rice, set a large wok or frying pan on a high heat and add a couple of tablespoons of oil. Add the chopped ginger and garlic, stir-fry for a minute, then add the rice. Stir in the ground white pepper and the fish and soy sauces, then stir-fry for a few minutes, until the rice is piping hot. Push the rice to the side of the wok, pour the beaten eggs into the middle of the pan and scramble for a minute or two. Break up the cooked egg and stir it into the rice. Add the crab to the wok, then stir-fry until everything is cooked through and hot. Stir in the chopped coriander and sliced chilli, and serve with the lime halves.
The Independent
16-06-2025
- General
- The Independent
Fragrant Nigerian-inspired fried rice is easy enough for a weeknight
Nigerian fried rice, seasoned with curry powder, dried thyme and a handful of aromatics, inspired this weeknight-easy meal-in-a-skillet. Beef liver and an assortment of vegetables are classic ingredients, but in this recipe from our cookbook ' Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,' we opted for chicken thighs and fresh green beans. Seeded, thinly-sliced jalapeño or Fresno chilies bring a pleasant heat, while curry powder adds depth, warmth and a golden hue. Instead of using just-cooked rice, which results in a softer texture in the finished dish, we start with plain cooked rice that's been chilled and dried, a process that allows the starches to recrystallize so the grains 'fry' up light and fluffy. Fragrant basmati is especially good, but any variety of long-grain white rice works. Fresh rice needs two hours minimum to chill adequately, but it can be prepared up to three days in advance and kept refrigerated. To chill the rice, fluff with a fork, then spread on the baking sheet. Let cool, then cover and refrigerate until cold. Don't be afraid to really scrape up the browned bits from the surface of the skillet after you've added the broth. The caramelization gives the fried rice great depth of flavor. Serve sprinkled with scallion greens and additional sliced chili. Curried Chicken Fried Rice with Chilies Start to finish: 40 minutes Servings: 4 Ingredients: 3 tablespoons neutral oil or refined coconut oil, divided 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces 2 teaspoons curry powder, divided Kosher salt and ground black pepper 4 scallions, thinly sliced, whites and greens reserved separately 2 tablespoons minced fresh ginger 4 ounces green beans, trimmed and cut into 1-inch pieces 1 teaspoon dried thyme 1 Fresno or jalapeño chili, stemmed, seeded and thinly sliced 4 cups cooked and chilled long-grain white rice, preferably basmati 1 cup low-sodium chicken broth Directions: In a 12-inch skillet over medium-high, heat 2 tablespoons of the oil until barely smoking. Add the chicken and sprinkle with ½ teaspoon of the curry powder, ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until evenly browned, 4 to 6 minutes. Push the chicken to the perimeter of the pan. To the center, add the remaining 1 tablespoon oil, scallion whites and ginger; cook, stirring, until lightly browned, about 1½ minutes. Into the scallion mixture, stir the beans, thyme, half of the chili, the remaining 1½ teaspoons curry powder and ¼ teaspoon each salt and pepper. Stir the chicken into the bean mixture; cook, stirring occasionally, until the beans are bright green, about 2 minutes. Stir in the rice, then add the broth and scrape up any browned bits. Cook, stirring, until the liquid is absorbed, 3 to 5 minutes. Off heat, taste and season with salt and pepper. Serve sprinkled with the scallion greens and remaining chili.
Associated Press
16-06-2025
- General
- Associated Press
Fragrant Nigerian-inspired fried rice is easy enough for a weeknight
Nigerian fried rice, seasoned with curry powder, dried thyme and a handful of aromatics, inspired this weeknight-easy meal-in-a-skillet. Beef liver and an assortment of vegetables are classic ingredients, but in this recipe from our cookbook ' Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,' we opted for chicken thighs and fresh green beans. Seeded, thinly-sliced jalapeño or Fresno chilies bring a pleasant heat, while curry powder adds depth, warmth and a golden hue. Instead of using just-cooked rice, which results in a softer texture in the finished dish, we start with plain cooked rice that's been chilled and dried, a process that allows the starches to recrystallize so the grains 'fry' up light and fluffy. Fragrant basmati is especially good, but any variety of long-grain white rice works. Fresh rice needs two hours minimum to chill adequately, but it can be prepared up to three days in advance and kept refrigerated. To chill the rice, fluff with a fork, then spread on the baking sheet. Let cool, then cover and refrigerate until cold. Don't be afraid to really scrape up the browned bits from the surface of the skillet after you've added the broth. The caramelization gives the fried rice great depth of flavor. Serve sprinkled with scallion greens and additional sliced chili. Curried Chicken Fried Rice with Chilies Start to finish: 40 minutes Servings: 4 Ingredients: 3 tablespoons neutral oil or refined coconut oil, divided 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces 2 teaspoons curry powder, divided Kosher salt and ground black pepper 4 scallions, thinly sliced, whites and greens reserved separately 2 tablespoons minced fresh ginger 4 ounces green beans, trimmed and cut into 1-inch pieces 1 teaspoon dried thyme 1 Fresno or jalapeño chili, stemmed, seeded and thinly sliced 4 cups cooked and chilled long-grain white rice, preferably basmati 1 cup low-sodium chicken broth Directions: In a 12-inch skillet over medium-high, heat 2 tablespoons of the oil until barely smoking. Add the chicken and sprinkle with ½ teaspoon of the curry powder, ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until evenly browned, 4 to 6 minutes. Push the chicken to the perimeter of the pan. To the center, add the remaining 1 tablespoon oil, scallion whites and ginger; cook, stirring, until lightly browned, about 1½ minutes. Into the scallion mixture, stir the beans, thyme, half of the chili, the remaining 1½ teaspoons curry powder and ¼ teaspoon each salt and pepper. Stir the chicken into the bean mixture; cook, stirring occasionally, until the beans are bright green, about 2 minutes. Stir in the rice, then add the broth and scrape up any browned bits. Cook, stirring, until the liquid is absorbed, 3 to 5 minutes. Off heat, taste and season with salt and pepper. Serve sprinkled with the scallion greens and remaining chili. EDITOR'S NOTE: For more recipes, go to Christopher Kimball's Milk Street at
CNET
22-05-2025
- Health
- CNET
I'm Not Messing Around With Leftover Rice - You Shouldn't Either
Key takeaways: Leftover rice can harbor bacteria: Uncooked rice contains spores of Bacillus cereus that can survive cooking and multiply if left at room temperature, leading to food poisoning or what's known as 'fried rice syndrome'. Uncooked rice contains spores of Bacillus cereus that can survive cooking and multiply if left at room temperature, leading to food poisoning or what's known as 'fried rice syndrome'. Proper storage is essential: To avoid food poisoning, cool leftover rice quickly (ideally within one hour), store it in the refrigerator, and don't leave it out at room temperature for more than a short time. To avoid food poisoning, cool leftover rice quickly (ideally within one hour), store it in the refrigerator, and don't leave it out at room temperature for more than a short time. Reheat thoroughly: When reheating leftover rice, ensure it reaches an internal temperature of 165 degrees Fahrenheit or higher to kill any bacteria that may have grown. There's a chance that eating leftover rice or pasta could give you "fried rice syndrome' or food poisoning. According to ScienceDirect, 'fried rice syndrome' originated from the first known cases of rice dishes contaminated with Bacillus cereus -- a food-borne bacteria. Fried rice is typically made with leftover rice making it particularly dangerous if not handled properly. Not only can old rice make your stomach miserable, you might even end up in the emergency room. Reddit users have reported some harrowing experiences with "fried rice syndrome," so you'll definitely want to avoid this form of food poisoning. Here's why you may want to avoid preparing a large serving of rice for the week ahead, and how you can properly store and prepare rice to prevent possible food poisoning. For more health tips, check out 12 probiotic foods that will make your stomach happy and learn why the "rizempic" trend could be dangerous. Why does leftover rice have a risk of food poisoning? All varieties of uncooked rice can contain spores of Bacillus cereus, a bacterium that can cause gastrointestinal illness like vomiting or diarrhea. The spores are heat-resistant and don't die when cooked. As the rice cools and enters the food danger zone of between 40 and 140 degrees Fahrenheit, the bacteria begins to quickly reproduce. There are about 63,400 cases of food poisoning from Bacillus cereus every year in the US, according to the Cleveland Clinic. The big risk for food poisoning arises when rice is sitting out for more than an hour -- that's when the spores of bacteria can multiply greatly. The bacteria isn't a problem if you eat the rice right away. Illness is much more common from eating rice that has sat out at room temperature for a few hours, gets refrigerated and is then eaten a few days later. If your rice sits out for two hours at room temperature or one hour at 90 degrees Fahrenheit, it should be thrown away, according to Food Network. What's the best way to store rice to avoid food poisoning? To prevent food poisoning, you should put your leftover rice in the refrigerator soon after you're done cooking it -- the UK's National Health Service recommends storing it "ideally within one hour" -- and limit the amount of time your leftover rice is in the refrigerator. However, you want to be careful to not put a hot container of food in the refrigerator, because that can increase the temperature of other foods and possibly lead to bacterial growth there as well. Food Network recommends portioning the large batch of rice into smaller containers and cooling the rice to room temperature (around 70 degrees). The NHS recommends keeping your rice in the fridge for no more than one day until reheating, while the US Department of Agriculture's FoodKeeper app says you can store cooked rice for four to six days. Food Network says you can continue reheating the rice throughout the three to four days that it has been stored, while the NHS recommends not reheating more than once. What is the safest way to reheat leftover rice? If you are planning on reheating your rice, ensure that the rice comes out of the microwave or off the stove top steaming hot with an internal temperature of 165 degrees Fahrenheit or higher. And the next time you're craving rice, limit the amount you make to what you and your dinner companions plan on eating that day. This also helps to prevent food waste, alongside the benefits of avoiding food poisoning.
