Butter and soy sauce fried rice 奶油醬油炒飯 -
Ingredients (about 3 to 4 portions)?
- 3 rice cups uncooked brown rice
- 1/2 onion
- 1 stalk scallion
- 1/4 teaspoon grated ginger
- 3 tablespoons unsalted butter
- 3 tablespoons soy sauce
- 1/4 teaspoon salt
How?
Cook the rice first, or even make it the day before. Use less water than usual since it's going to be made into fried rice. Be sure to measure the rice using rice cups, not the regular measuring cups.
Destem and chop the scallion. Peel and cube the onion. Grate the ginger.
Transfer the butter to a big pan or use a wok. Turn to medium high heat. Add in diced onion, grated ginger, and 1/4 teaspoon of salt.
Give it a stir and cook till the onion turns slightly browned on the edges.
Pour in about 3 tablespoons of soy sauce, cook for a little bit so the heat can further bring out that distinct aroma, should be less than one minute. The soy sauce will reduce a little under such high heat, it's ok, just make sure it won't dry up. If that's the case, use more soy sauce, at least enough to coat the grains later on.
Transfer cooked rice over in two batches. Mix before adding in the second batch. Mix and make sure every grain is coated with our seasoning. Cook till nearly all dried up, the grains should be fluffy and separated in a way.
Transfer this simple fried rice to serving bowls and sprinkle with chopped scallion.
Sounds easy, but it can be even harder to get the aroma out. Make sure to fully sear the onion till slightly browned, and let the soy sauce bubbling away to intensify the flavor even more.
Nostalgic it is. Be sure to prep some dishes on the side. Per my case, braised mixed veggies. Something needs to be done to offset my earlier junk food binge.
Other Asian rice recipes:
- Philadelphia roll with salmon, cream cheese, and avocado
- Shaoxing pork rice bowls 紹興豬肉丼
- Rice with braised ground pork and shiitake mushrooms (香菇肉燥飯)
- Rice with braised kimchi and beef (泡菜牛肉燴飯)
- Vegetable rice bowl (野菜丼)
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