This low -effort weekly dinner is practically

I always continue crisp. This is one of my favorite textures in food. I am known to take things too far in pursuing deep browning (see my experiences of ultra-controlling fried eggs). Regarding fried rice, I want this same contrast: hazelnut and golden grains with a lot of crisp edges. This is the attraction of this sheet of sheet of sheet – it is a question of rethinking the method to bypass the limitations and challenges of the junk at home while creating a wonderful texture in the grains.

Why use a skillet?

In typical jumped rice, the lens is soft and separate grains, slightly coated with oil and uniformly seasoned. A hot wok can create a little texture where rice meets the pan, but the lens is generally not crisp rice. For those of us who like to push the crisp postman further, there is certainly room for more. In addition, it does not help in the sharper quest that most of us do not cook on Wok burners based on BTU at home.

This recipe takes the easy fried rice technique of Kenji but abandons the stove in favor of a hot oven and a preheated pan. This switch means to abandon Wok Hei, but if we are real, it’s quite difficult to make at home anyway. The home cook method also often requires a sautéed in smaller lots, lest the ingredients accumulate and steam.

Using a leaf mold, you get more surface for browning, a mainly hand process and the ability to cook the double rice – four cups instead of the usual two. It is not a substitute for rice with classic wok, and he does not try to be. It is a practical and evolving method that offers a great flavor and a crisp texture that some (like me) prefer.

Tips for the success of fried sheet in sheet metal

Stay simple

I keep the list of ingredients chosen, a bit like Kenji’s original recipe, because the good fried rice does not need a lot. The onion and the carrot bring softness and a tender crunch, the garlic and the green onions complete the aromatic base, and the frozen peas add a tender and slightly catchy bite which contrasts with the rice.

Could you use a bag of frozen mixed vegetables instead of making carrots to make carrots? Absolutely. Any combination will work: peas and carrots, peas with green beans, perhaps thrown corn. Just make sure they are completely deflected and drained before adding. I would jump mixtures with broccoli and mushrooms; Both tend to have a high water content, which turns into steam when heated and prevents browning rice.

Remember that rice is the real star

If you’ve already done fried rice, you probably know that a day old rice is ideal, especially if it has had a chance to dry. But with this method, you can also obtain excellent results of fresh rice, although some drying of grains first help the final texture of the dish. Simply spread the cooked rice on a pan while it is still hot to allow the humidity of the surface to evaporate.

What matters most is that rice is broken into individual grains before launching it with soy sauce, sesame oil and fish sauce, then spread it on the pan. This is how you avoid naked rice plates which turn into gum tufts while ensuring golden and crisp edges. It is not heavily sautéed or in a vangerist – if that’s what you are looking for, try Nasi Goreng instead or our fried kimchi rice.

If you want to increase the bet, add a protein and, perhaps, a little heat

It is not because this pan method makes it difficult to add pieces of scrambled egg to rice that you cannot add an egg in another way, as putting a fried on top. I recommend using an extra-bone who is curled on the edges but who always has a flowing yellow.

Do you want to add a protein? We have fried rice recipes with shrimp, fried pork and fried rice with Chinese sausage that you can look for for inspiration, although many cooked proteins will work. If you add something like grated chicken, small shrimp or cubes tofu, make sure they are cut into pieces of the size of a bite. Cook it separately first (yes, it complicates the recipe for the sheet of sheet) a little, then stir with the peas at the end, just long enough to warm up without cooking.

You can even add heat, if you wish. A squirt of Sriracha, a spoonful of Gochujang, or my favorite, a crisp chili net. Does he need it? No. But that doesn’t mean you won’t appreciate it.

It is not a traditional method for fried rice, but it is with low effort and with strong reward, without any special configuration required. And once you taste these hazelnut grains, golden and crisp scratched of the mold, you do not immediately return to the stove method.

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