FRIED RICE NYT RECIPES

Name: Sheet-Pan Fried Rice With Vegan ‘XO’ Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 6 heaping cups cold leftover rice (white or brown); 1 teaspoon kosher salt (Diamond Crystal), plus more to taste; 3 tablespoons soy sauce; 2 tablespoons sesame oil; 1 onion, finely diced; 1/2 cup neutral oil, such as grapeseed or canola, plus more for drizzling; 6 ounces cremini mushrooms, finely chopped; 2 garlic cloves, peeled and finely chopped; 1 (1-inch) piece ginger, finely chopped; 1 tablespoon dark soy sauce; 3/4 to 1 teaspoon red-pepper flakes, to taste; 1 (16-ounce) bag frozen mixed vegetables (do not thaw); 4 to 6 eggs; 2 scallions, thinly sliced

SHEET-PAN FRIED RICE WITH VEGAN ‘XO’ SAUCE RECIPE - NY…

Sheet-Pan Fried Rice With Vegan ‘XO’ Sauce Recipe - NY… image

While making fried rice the traditional way isn’t hard, this sheet-pan version is an excellent alternative method: It uses the oven for the heavy lifting and produces the perfect amount of crisping. Fried rice is the ultimate adaptable dish, and here, frozen mixed vegetables — that bag of corn, carrots, peas and beans that home cooks should always keep in the freezer — create a colorful canvas for an XO-inspired vegan mushroom sauce that infuses the dish with umami. The sauce is a wonderful condiment in itself, so make a double batch to keep in the fridge for slathering over noodles or roasted vegetables. You could use mushrooms other than cremini for the sauce; fresh or dried shiitake work incredibly well. Add more eggs if you wish, too.

Provided by Hetty McKinnon

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

6 heaping cups cold leftover rice (white or brown)
1 teaspoon kosher salt (Diamond Crystal), plus more to taste
3 tablespoons soy sauce
2 tablespoons sesame oil
1 onion, finely diced
1/2 cup neutral oil, such as grapeseed or canola, plus more for drizzling
6 ounces cremini mushrooms, finely chopped
2 garlic cloves, peeled and finely chopped
1 (1-inch) piece ginger, finely chopped
1 tablespoon dark soy sauce
3/4 to 1 teaspoon red-pepper flakes, to taste
1 (16-ounce) bag frozen mixed vegetables (do not thaw)
4 to 6 eggs
2 scallions, thinly sliced

Steps:

Place a sheet pan on the middle oven rack and heat to 450 degrees.
In a large bowl, combine the rice with salt, 2 tablespoons soy sauce, sesame oil and half of the diced onion. Toss to combine well. Remove the sheet pan from the oven, and spread the rice out evenly. Bake for 15 minutes.
Meanwhile, make the sauce: In a medium saucepan on medium-high heat, add 1 to 2 tablespoons neutral oil and the remaining diced onion. Cook for 1 to 2 minutes until the onions start to soften, then reduce heat to medium and cook for 2 minutes more until translucent. Add the remaining 6 to 7 tablespoons neutral oil, along with the mushrooms, garlic, ginger, remaining 1 tablespoon soy sauce, dark soy sauce and red-pepper flakes. Reduce heat to medium-low and cook for 10 to 12 minutes, until the mushrooms are completely soft. If the oil bubbles too much, reduce the heat to low.
After 15 minutes, remove the sheet pan from the oven, add the frozen mixed vegetables and toss with the rice to evenly distribute. Make 4 to 6 divots in the rice (depending on how many eggs you are using), drizzle a tiny bit of neutral oil into each divot to prevent sticking, and break an egg into each. Return to the oven for 6 to 10 minutes until the whites are set but the yolks are still runny.
To serve, spoon some of the sauce over the rice and top with scallions. If the rice needs more seasoning, add more sauce or season with salt.

GINGERY FRIED RICE WITH BOK CHOY, MUSHROOMS ... - NYT CO…

Gingery Fried Rice With Bok Choy, Mushrooms ... - NYT Co… image

An ideal recipe for reducing waste in the kitchen, fried rice is a great way to use up spare tofu, leftover meats or wobbly vegetables. Master Sam Sifton’s fried rice technique, and you’ll have the tools to repurpose leftovers and surplus vegetables. But if it’s a bright, fresh slew of greens and herbs you’re after, this recipe supplies a high ratio of vegetables to rice. Everything cooks quickly, so your mise en place truly counts here: Get everything chopped and prepped before you pick up the pan, and dinner can be ready in 20.

Provided by Alexa Weibel

Total Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

4 cups cooked, day-old jasmine rice (or 1 cup uncooked jasmine rice; see Tip)
5 tablespoons canola or vegetable oil
3/4 pound mixed fresh mushrooms, such as shiitake and cremini, thinly sliced, or whole shimeji mushrooms
Kosher salt and black pepper
3/4 pound baby bok choy (about 8 small baby bok choy), trimmed, then sliced crosswise 1/2-inch thick
5 scallions, trimmed, greens and whites thinly sliced (about 1/2 cup)
3 garlic cloves, roughly chopped
1 jalapeño, thinly sliced (optional)
3/4 cup frozen peas
2 to 3 tablespoons finely chopped fresh ginger (from one 2-inch piece)
2 tablespoons soy sauce
2 tablespoons sesame oil
1/8 teaspoon white pepper (optional)
1/2 cup thinly sliced fresh basil

Steps:

Take the cooked rice out of the refrigerator, and set it aside at room temperature.
In a large wok or nonstick skillet, heat 2 tablespoons canola oil over medium-high. Add the mushrooms, season generously with salt and pepper, and cook, stirring occasionally, until browned and tender, 5 or 6 minutes. Transfer to a large bowl.
Wipe out the skillet, if needed, then add 1 tablespoon canola oil and heat over medium-high. Add the bok choy, scallions, garlic and jalapeño, if using. Season with salt and pepper and stir-fry, stirring frequently, until aromatic and barely crisp-tender, 2 to 3 minutes. Transfer to the bowl with the mushrooms.
Add the remaining 2 tablespoons canola oil to the skillet and heat over medium-high. Add the rice and cook, stirring occasionally, until toasted and toothsome, 4 to 5 minutes. Add the frozen peas, ginger, soy sauce, sesame oil and white pepper (if using), and stir until rice is evenly coated in soy sauce mixture, and no uncoated rice grains remain, 1 to 2 minutes.
Stir in the mushroom and bok choy mixture and the basil until basil is wilted, 1 to 2 minutes. Season to taste with salt and pepper then divide among bowls; serve hot.

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