Sweet and Savory Fried Rice – Better Than Takeout
Fried rice is blank canvas that will take on whatever flavors you like. I am making my sweet and savory fried rice that has a hint of spice from pickled chilis and a pop of sweetness from pomegranate seeds.
=== 🍽🍸🥩 RECIPE ===
8 ounces (200 g) long grain rice
16 ounces (475 ml) chicken stock
1 tablespoon olive oil
2 teaspoons toasted sesame oil
4 anchovies, rough chopped
1 medium onion, finely diced
2 stalks celery, thickly sliced
3 cloves garlic, sliced
4 slices picked jalapenos
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
4 eggs lightly beaten
2 cups (50 g) fresh parsley, rough chop
4 ounces (115 g) pomegranate seeds
Salt and pepper
Cook rice in chicken stock until done. Spread out on a baking sheet and allow to cool completely.
Heat olive oil and sesame oil in a wide pan or wok. Sautee onions, garlic, celery, anchovies and jalapenos until softened- about 3 to 5 minutes. Add rice, soy sauce and rice wine vinegar and mix well. Cook for another 2 to 3 minutes.
Move rice to the edges of the pan, making space in the middle, and then add the beaten egg and stir constantly to cook the eggs. While the eggs still have some wetness, mix well with the other ingredients. Add parsley and pomegranate seeds. Serve hot.