There was a period when I couldn’t consider rice in any different shade other than white. Small grain white rice would be prepared on a daily basis, long grain basmati white rice for biryani on special occasions and aromatic short grain white rice for (payesh) Bengali rice pudding. Of course, later I learned about Kerala rice, par boiled rice but no matter how many different kinds were available back then, they were all white. Or at least that’s all I knew. These days, markets are brimming with such a special range that one can hardly get bored of eating rice. Options like brown rice, forbidden black rice, red Bhutanese rice and many many more.
I haven’t tried all of these yet but I will get there some day. Very gradually, I started to enjoy the crunchy texture of brown rice. It took a while for me to learn the boiling technique but once I figured that out, brown rice got a permanent spot in my pantry right next to the basmati white rice.
Rice is not our daily diet but once in a while, I like to jazz it up with some egg or chicken, green vegetables and asian sauces to boost the flavor.
This Asian fried rice happened one afternoon when the belly begged for Chinese cuisine. It’s also typically how I often like to use the left over rice from the previous night. Sometimes just with veggies, sometimes with herbs and on certain days, with pan-fried chicken strips.
Making fried rice is extremely easy and there is no limit to what one can add along with it. The key thing is to make sure that the rice is cold before you add it to the wok or else, it will get mushy and that is why it is always best to cook the rice the night before or at least let it cool for few hours!
I generally like to use only white rice while making fried rice, but since these days we both are into brown rice, I thought the variation might be nice. And it was!
If you don’t have left over rice or don’t have enough time to cool the rice, just serve the chicken and rice separately. Call it Asian stir-fried chicken with rice! It will taste good either way.