Ampaipitakwong Fried Rice (aka Pete’s)

 

Pete’s Fried Rice

  • 2 cups broccoli florets
  • 2 carrots, peeled and diced
  • 1/2 medium sweet onion, diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 3-4 C cold leftover rice
  • 3 T canola oil
  • 1 T sesame oil
  • 2 eggs
  • salt and pepper to taste
  1. Beat the eggs in a bowl and set aside.
  2. Heat 1 T canola oil in a nonstick wok over high heat.  Coat pan with the hot oil by twirling.
  3. Add the egg and fry until golden brown and curling on the edges.  Flip and brown the other side.  When cooked through, remove to a plate and set aside.
  4. Add the remaining canola oil to the wok, heat on high, and twirl your wok.
  5. Add carrots and broccoli, stir fry for 2-3 minutes.
  6. Add onions and stir fry for a minute.
  7. Add rice and stir-fry while breaking up the clumps until rice is heated through.  Add more canola oil to prevent sticking, if needed.
  8. Turn heat down to medium-high.  Cut the eggs into large dice.  Add the peas, corn, and eggs to the work.  Stir constantly until the frozen vegetables are heated through.
  9. Season with salt and pepper. Add sesame oil.

 

There have to be as many versions of Fried Rice as there are cooks.  I wrote this line several years ago for another fried rice recipe.  I was making fried rice for dinner when suddenly I realized that one of my favorite fried rice recipes was not written down anywhere.  So after dinner I sat down at my computer and…

Ampaipitakwong Fried Rice!  Number One Son was a damn good soccer player and he had some damn good coaches.  Coach Ampaipitakwong was one of those coaches.  Watching Coach dribble was like watching a professional dancer. His son Ant went on to play professional soccer in Thailand.  But I digress.

At one of those pot luck soccer get togethers that kid soccer teams do all the time Coach Ampaipitakwong brought a tub of fried rice.  It was incredible!  And after years of producing clumpy bad fried rice, I finally got it down.  Here is my version of Coach’s fried rice.

Nobody could pronouce Ampaipitakwong correctly.  So we shortened his name to Coach Pete.  Pete’s Fried Rice.

Tips – The rice needs to be cold and leftover from the previous day or two.  Be daring and use different vegetables.  Add animal protein.  Add fried tofu.  On second thought, don’t add fried tofu.

May your fried rice never clump.

 

 

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Scallion Fried Rice (add Rotisserie Chicken for #5 in the Series One Rotisserie Chicken – 50 Meals)

Scallion Fried Rice

4-6 fresh scallions (green onions)
2 eggs
Salt and black pepper, to taste
3 T canola cooking oil
3 cups cooked rice (leftover and cold American Basmati)
2 tsp sesame oil

  1. Slice and separate white and green parts of scallions.
  2. Heat cooking oil in a nonstick wok over heat.  Coat pan with the hot oil by twirling.
  3. Add white parts of the scallions and saute about 1 minute.
  4. Add rice and stir-fry while breaking up the clumps until rice is heated through.  Add more canola oil to prevent sticking, if needed.
  5. Turn heat down to medium-high.  Push the rice to the sides of the wok, creating a well in the center.  Crack in the eggs and stir constantly while not allowing the egg to completely set up.  Gradually incorporate the rice until the egg is blended in well with the rice.
  6. Season with salt and pepper. Add sesame oil. Garnish with the remaining green tops of the scallions.

 

There have to be as many versions of Fried Rice as there are cooks.  Everyone has their favorite recipe and somewhere along the Path I started making this simple fried rice.  This rice makes an excellent side dish and can be made ahead of time and gently reheated.  The original versions I remember from my childhood had bits of dried Chinese sausage or char siu in the dish.  I’ve also encountered versions made with tiny bits of ham or bacon.  Here I present the ovo-lacto veggie version.

Tips – The rice needs to be cold, preferably leftover from the previous day.  Make fried rice with hot or warm rice and you will make a Giant Clump Fried Rice Ball.  Any white rice will do fine; we prefer the taste of American Basmati.  Better yet, use Texmati American Basmati.  I’ve tried other rices and it’s just not the same.  Now if you want to make a meal out of this fried rice, add some diced Rotisserie Chicken and you have Chicken Fried Rice.

That was easy.

Update 08.23.14

Two eggs, not one.  I’ve also changed the Tips to reflect the type of rice I use.