Tuesday, September 3, 2019

Roasted Garlic Fried Rice

Roasted Garlic Fried Rice
4 - 6 Servings
Ingredients
2 tablespoon vegetable oil – divided
¼ cup roasted garlic cloves
2 – 3 roasted jalapeno peppers
1 medium onion, roasted
1 tablespoon dark sesame oil
4 cups of cold cooked rice (cook the day before and refrigerate)
¼ teaspoon ground ginger
½ teaspoon granulated garlic
1 tablespoon of premium grade soy sauce/tamari
¼ cup teriyaki sauce – recipe below
2 - 3 stalks of scallion, chopped

Method
To roast the vegetables, preheat oven to 400 degrees. Peel 5 – 10 garlic cloves, slice the peppers in half and remove the seeds and veins and cut the onion in fourths.  Place them in a bowl and add 1 tablespoon of vegetable oil. Mix until all vegetables are coated in oil. Place the vegetables on a cookie sheet spread out in a single layer and roast for 20 - 30 minutes or until garlic cloves and onions are golden brown. Once vegetables are cool enough to handle, slice or dice into smaller pieces.
Heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil in a wok or large saucepan.
Add the cold rice and stir-fry over low heat until the rice turns aromatic, splutter and sizzling. The key to making the fried rice smell aromatic is keeping the rice dry during stir-frying. Therefore, adding the sauce little by little to keep the rice dry is the best practice.
Turn the heat to high, add the tamari, ½ of the teriyaki sauce, roasted vegetables and Stir-fry until the rice becomes dry again. Add the remaining teriyaki sauce and continue stir-frying until rice is dry again.
Sprinkle the chopped scallion on it and serve. 


Teriyaki Sauce
Yields 1 ¼ cups

Ingredients
1 cup water
¼ cup soy sauce
¼ cup packed brown sugar
1 tablespoon honey
½ teaspoon ground ginger
½ teaspoon granulated garlic
½ teaspoon sea salt
1 ½ tablespoons cornstarch
¼ cup cold water

Method
Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
Mix cornstarch and ¼ cold water together in a cup; stir until dissolved. Add to the saucepan and cook until sauce thickens, stirring occasionally.
Store in an airtight glass jar in the refrigerator up to 3 months.

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