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Reinvented Chinese fried rice
Chinese fried rice is a classic “false truth” generated in the 1970s, in the first Chinese restaurants that timidly began to be opened in the West. A marketing gimmick to create a dish that would bring a nation of “risotto fans” closer to the more exotic taste of soy … and the rest is history!
12 minutes
Preparation time
8 minutes
Cooking time
Medium
Cost
low
Difficulty
What do you need
Ingredients for 2 persons:
- 280 ml water
- 140 g basmati rice
- 80 g peas
- 40 g salmon
- 1 fresh spring onion
- 3 tablespoons soy sauce
- 2 eggs
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sesame oil
- A pinch of salt
Useful tools:
500 ml Weck jars
Star Column Equipment:
- Ultracombi
- Blast chiller
Preparation
Begin by scrambling the eggs quickly in a non-stick pan with a drizzle of oil. Peel and slice the spring onion, dice the salmon and the previously scrambled eggs. Divide the prepared ingredients into the two jars. Combine the rice, soy sauce, extra virgin olive oil and sesame oil and 140 ml of water per jar (double the amount of rice). Mix all the ingredients inside the jars, clean the edges well, close with the gasket and hook with 4 clamps.
Microwave cooking
Set the microwave (or the Ultracombi in microwave mode) to 500 W and cook one jar at a time for 8 minutes. The Chinese fried rice will be ready to be served after resting for 8 minutes, during which it will complete its cooking cycle.
Storage
You can store it for up to one week in the fridge, of course, even better if blast chilled at +3°C in the blast chiller of the Star Column, selecting the specific “blast chilling rice from “hot” function.
