Chef Oli’s Asian Fried Rice

Wednesday 15th January 2025 04:38 AM

Recipe for 4 people

Temps total : 45 minutes

• 2 cups of cooked white rice (cold, ideally cooked the day before)

• 2 tablespoons of vegetable oil or sesame oil

• 1 can of canned mixed vegetables (peas, carrots, corn, green beans), well drained

• 2 beaten eggs

• 2 cloves of garlic, chopped

• 1 medium onion, finely chopped

• 2 tablespoons of soy sauce

• 1 teaspoon of sugar (optional to balance flavors)

• 1 pinch of black pepper

• 2 chopped green onions (for garnish)

• 1 bunch fresh parsley (about 1 cup, finely chopped)

• 3 cloves of garlic, crushed or finely chopped

• 2 limes (fresh juice)

• 2 stalks of chives (finely chopped)

• 1 sprig of fresh thyme or 1/2 teaspoon of dried thyme

• 1/4 cup vegetable oil or olive oil

• 1/2 teaspoon of salt

• 1 pinch of black or red pepper

• 1 West Indian pepper (optional, depending on your tolerance for spiciness)

Preparation

1. In a bowl, mix the parsley, garlic, chives and thyme.

2. Add the lime juice, oil, salt, pepper and chili pepper (if using).

3. Mix well until you obtain a homogeneous marinade. Reserve to water the rice at the end of cooking.

1. Heat the oil:

• In a wok or large skillet, heat 2 tablespoons of oil over medium heat.

2. Sauté the aromatics:

• Add the garlic and onion. Fry until translucent.

3. Cook the eggs:

• Push the onions to the side, add the beaten eggs, and stir to lightly scramble them.

4. Add the vegetables:

• Add the well-drained vegetables. Sauté for 2-3 minutes.

5. Add the rice:

• Add the cold rice and mix to coat well with the vegetables.

6. Season:

• Add the soy sauce, sugar and a pinch of pepper. Mix well and sauté for another 5 minutes.

7. Finish with the marinade:

• Off the heat, add 2-3 tablespoons of any Haitian dip to the rice to flavor. Mix gently.

3. Service :

• Serve hot with a drizzle of extra soaked everything over the rice for a more intense flavor. Garnish with chopped green onions.