5-Grain Fried Rice
By Linda Tom
This week, I want to change the way you think about fried rice. Not just any fried rice, mind you – but one made with brown rice and an intriguing blend of 4 other whole grains. This certainly isn’t the humble Cantonese stir-fry I grew up with, but with this updated recipe, I can’t see myself preparing it with white rice again.
Now I won’t get into a lecture on how much healthier brown rice is compared to white rice – I’m sure many of you have already tried them mixed together. Here in Singapore, we’re also lucky to have organic shops which carry bulgur, flax, buckwheat, millet, kamut and “powerhouse” grains like amaranth and quinoa. But when home-grown NTUC starts promoting a 11-grain mix from Taiwan – you can bet that more and more consumers out there are looking for healthier staples to supplement or even replace their white rice fix.
One particular grain in this recipe that I want to rave about is Bhutanese red rice (available at Supernature) – it’s exported in limited quantities, so if you ever see it, grab it! The hype is pretty tantalizing: grown in the Himalayan Kingdom of Bhutan, this heirloom grain is irrigated by 1,000 year old glacier water with trace minerals. Bhutanese rice is semi-milled – some of the reddish bran is left on, so it cooks just as fast as white rice. When served, it has a nutty flavor, soft texture and lovely russet hue. I’d be happy to present this delish grain to any stanch white rice eater. If unpolished red rice is your only option, make it more palatable by first soaking the batch for an hour, then add a touch of vegetable oil to the water before cooking.
Old traditions die hard and you may still prefer good old white jasmine rice with your meals, but given the tasty options available, think of whole grains as a way to expand your cooking repertoire. Your arsenal of pantry staples will never be the same.
5 GRAIN FRIED RICE
2 tablespoons light soy sauce
1 tablespoon Shao Hsing rice cooking wine (Hua Tiao Chiew), unsalted
1 teaspoon sugar
1/2 teaspoon sesame oil
2 eggs
2 teaspoons plus 2 tablespoons vegetable oil
1 1/2 tablespoon chopped ginger
4 garlic cloves sliced
5 cups cooked multigrain rice (recipe below)
1 cup cooked peas
1 cup finely slice spring onions
1/2 cup cooked corn kernels, optional
1 teaspoon white pepper, more or less to taste
1) Combine soy sauce, rice wine, sugar and sesame oil. Set aside.
2) Beat the eggs. Heat a skillet until hot but not smoking. Add 2 teaspoons oil and eggs, cook for 1-2 minutes, tilting the pan so that the eggs spread into a thin pancake. When almost set, transfer the pancake to a cutting board, allowing it to cool sightly, then cut into 1 cm wide x 5 cm long strips. Set aside.
3) Add the remaining 2 tablespoons of oil to a heated wok or large skillet and stir-fry ginger and garlic for about 1 minute. Add the rice and stir-fry for 2-3 minutes, breaking up the rice to separate grains. Add the egg strips, peas, spring onions, and optional corn, stir-fry another 2 minutes or until ingredients are heated through. Finally, add the soy sauce mixture and white pepper, stir-fry until everything is well combined. Taste to adjust seasonings. Serve immediately.
Serves 4
MULTIGRAIN RICE
Note: All grains below are available at Supernature. This multigrain mix is terrific on it’s own, in the morning with a drizzle of honey, warm milk and dried fruit. For lunch, try it with fermented bean curd (fu yu) or a sprinkle of dried seaweed and toasted sesame seeds.
1/2 cup brown medium grain rice
1/2 cup Bhutanese red rice
1/3 cup pearl barley
1/8 cup quinoa
1/8 cup amaranth
1) Rinse and drain the rices, pearl barley and quinoa. Place into a 1-2 quart saucepan. Add the amaranth. Level the grains and add enough cold water to reach the crease of your middle finger or 1 inch above the grains. Over high heat, bring water to a boil. Do not stir. Reduce heat to low and simmer, covered, 35-40 minutes, or until all the water is absorbed. Remove from the heat and let sit for 5 minutes before serving.
Makes 5 cups
