Easy Egg Fried Rice Recipe using a Locally Grown Rice OR any Parboiled Rice
Fried rice plays an important part in any Trinidadian’s Sunday lunch routine. It is quite common and can be made using any vegetables you like. With this recipe I used a LOCAL rice which acts perfectly as a blank canvas to absorb all flavours of the simple ingredients which I chose to use.
For the record, you can use any other rice as the base and I’m confident that you might want to make this recipe your go-to one for fried rice!
Egg fried rice, ready to eat!
The Navet Lagoon rice is a short-grained white rice that has not been parboiled, and is of the same quality as that of the rice farmers that populated Trinidad years ago. It does not have an overpowering flavour which can make it very ideal for various rice dishes. When I make fried rice, I usually use any vegetables on hand, and in this recipe, I decided to cut my carrots in strips rather than the boring old cubes, just to add an extra visual punch to the dish. One thing I do not compromise is the use of a wok when making fried rice. It allows for higher heat and quick cooking which is what we want when making fried rice. The longer it stays on the heat, the higher the probability of the rice becoming soggy, so the high heat prevents this from happening. If, however, you have a frying pan or skillet that provides excellent quality fried rice, then you can definitely use it.
Before you start making fried rice, you must have all ingredients prepped beforehand since you need to add ingredients quickly and won’t have the time to be chopping in between. The wok must also be preheated before adding any ingredients considering that you want to stir fry them, and not allow them to steam (which will happen if not properly heated). When it comes to the rice itself, ideally, it should be cooled before, because this in turn allows for a more grainy and less soggy rice (which no one wants). For most of my rice dishes, I like to finish with fresh herbs to brighten the flavours at the end.
Ingredients:
2 cups uncooked Navet Lagoon Rice. OR 2 cups of par-boiled rice.
1 1/2 teaspoon sugar
1 1/2 teaspoon chinese seasoning. I like to use Karibbean Flavours Chinese seasoning in this recipe, but you can use any one you like.
1 teaspoon black pepper
1/2 of a medium carrot, cut into 1-inch strips
1 medium sweet pepper cur into small cubes
2 large eggs or 3 small eggs, whisked in a bowl with a pinch of salt.
2 tablespoon light soy sauce
Check out my dictionary explaining the difference between Light and Dark Soy sauce.
2 tablespoon sesame oil
1 small trini celery or parsley, chopped
1 medium trini chive or scallions, sliced
2 tablespoon olive oil or any other cooking oil
1 teaspoon peanut oil (optional)
Salt to taste.
My vegetables all prepped and ready! Frol top left clockwise- red and yellow sweet peppers, carrot strips, Trini chives or scallions, Trini celery or parsley.
Method:
Prepare the Rice:
If you are using a parboiled brown rice, then you can skip this section and boil the rice to aldente according to it’s directions.
Place a pot with water on the stove to heat.
Place the 2 cups of rice in a bowl, and manually remove any unhusked rice and discard. This local rice has not been heavily processed, and as such it will contain some rice that has the husk or shell (also known as rice paddy or lawa) and other by products of the milling process.
Once completed, fill the bowl with water and wash the rice between your fingers to remove any dust that has adhered to the surface of the rice grains. You will also notice some of the byproducts floating on the water which you can also discard. Wash the rice about 3 times before adding to boiling water.
Showing the lawa or rice paddy as seen in the Navet Lagoon rice.
LEARNING TIME:
What is Lawa?
Lawa or “rice paddy” is the the rice grain which contains the husk or shell around. This is actually what is used in Hindu wedding ceremonies referred to as “parching the lawa.”
Boil the rice for about 10 minutes, or until it’s aldente.
Strain the rice and rinse under cold water for about 3-5 minutes, turning vigorously. This is to ensure all the starch has been washed out from the rice which can result in a soggy fried rice.
Allow rice to cool. This is very, very important. This also aids in preventing a soggy rice.
Add the sugar, Chinese seasoning and black pepper to the top of the cooled rice. Do not toss.
Making the Fried Rice:
Place wok on high flame on your stove.
Add olive oil to heat.
Place carrots and allow to stir fry for about 5 minutes.
Add the sweet peppers and stir fry for 2-3 minutes.
Push the vegetables to the side of the wok.
If using peanut oil, add this to the cleared area in the wok.
Add whisked eggs and scramble until fully cooked.
Add the rice and soy sauce and mix thorougly, making sure everything is incorporated.
Add the sesame oil and keep tossing the rice until fully coated.
Taste for salt and add about 1/2 teaspoon. Add more if desired.
Remove from heat and add the chives and celery, and mix.
I’ll take one huge bowl please!