January 12, 2014Entertaining
The Perfect Rice Bowl for Chilly Winter Evenings
Mildly spicy, and with a gooey egg on top, this is the ultimate fried rice with a little more heft. Perfect for curling up on a couch and enjoying from a bowl.
6 cloves garlic, peeled
3 tablespoons unsalted butter
4 cups short grain rice
3/4 pound flank steak, cut into 1/2 inch cubes
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons sesame oil
1 cup yellow onion, diced
1 chili (such as a jalapeno or serrano), thinly sliced
1 teaspoon fresh ginger, grated
2 tablespoons soy sauce
2 tablespoons fresh cilantro leaves
2 tablespoons fresh basil, chiffonade
3 eggs, fried
1. In a very small pot over low heat, combine the garlic cloves and butter.
2. Once the butter starts to turn a bit golden (5-10 minutes), take the pot off heat, still covered, and let it rest for another 15 minutes. The end product should be browned butter and golden garlic cloves. Finely chop the garlic and save the butter.
3. Meanwhile, rinse the rice with cold water, drain, then cook. You can use a rice cooker, or prepare it per manufacturer's instructions.
4. Season the cubed steak with the salt and pepper. In a sauté pan or wok over medium-high heat, add 1 tablespoon of sesame oil and cook the cubed steak for 3-4 minutes (note: let the steak sear on one side for 1 minute before flipping, don't fuss with it in the pan).
5. Drain off the fat and set the meat aside.
6. Add the remaining sesame oil, a tablespoon of the garlic-infused butter, and the onion to the pan. Cook for a few minutes, until the onion is translucent.
7. Add the chopped garlic, chili, and ginger. Stir for a minute or two, add the meat, and then the rice.
8. Pour in the remaining butter and season with soy sauce and a pinch of freshly ground black pepper.
9. Stir, coating everything, and cook for another 5 minutes. Add the cilantro and basil and stir to combine. Serve in a bowl with a fried egg on top.
For more recipe ideas, head to the Kitchy Kitchen.
Photographs: Claire Thomas
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