Stir-fried rice is a preparation borrowed from the Chinese kitchen. It is said that a Chinese chef who did not want to waste leftover plain cooked rice stored it overnight and stir-fried it the next day with several other ingredients. He produced a delicious new dish. As this story indicates, the cooked rice used in stir-fried rice is preferably day-old. Since dish. But rice becomes lumpy when left in the refrigerator overnight, so you must break up the lumps into separate grains with your hands before stir-frying the rice. You can substitute freshly cooked rice if you rinse it in a sieve under cold running water until the rice is cool. This removes the surface starch and separates the grains. Drain the rinsed rice completely before stir-frying it.
- 1large (2-inch) dried black kikurage
- 1/3 cupfresh orfrozen green peas
- 3 tablespoons vegetable oil, divided
- 2 eggs, lightly beaten
- 1 tablespoon sesame oil ounces chozume (Chinese sausage) or otherfirm sausage, cubed
- 1garlic clove, minced
- 1scallion (bothgreen and whiteparts),
- cut into thin disks
- 2/1 cups day-old cooked short-grain or
- medium-grain rice, broken up by hand
- About teaspoon salt
- About 3/4 teaspoon tamari
- About 3/4 teaspoon ground whitepepper
To make STIR FRIED RICE
1-In a medium bowl of lukewarm water, soak the dried kikurage until it is softened, about 20 minutes. Drain it, cut off and discard the tough stem, and cut the remainder of the fungus into thin strips. In a small saucepan of boiling water, cook the green peas for 3 minutes if they’re fresh, or 1 minute if they’re frozen. Drain them, and let them stand in lukewarm water until you’re ready to use them.
2-Heat a wok or large skillet over moderately high heat, and add 2 tablespoons of the vegetable oil. When the oil is hot, add the eggs. Cook the eggs until they are 80 percent done, giving several large stirs during the cooking. Transfer the eggs to a plate.
3-Reduce the heat to medium, and add the remaining vegetable oil and the sesame oil to the wok or skillet. Add the sausage, and cook it, stirring occasionally, until it is crisp. Add the garlic, and cook, stirring, for 30 seconds. Drain the peas, and add them with the kikurage and scallions. Cook for 1 minute, stirring over high heat. Add the rice, and cook it until it is heated through, stirring thoroughly. Return the cooked egg to the wok or skillet, break it into small pieces with your spatula, and toss it thoroughly with the other ingredients. Season the mixture to taste with salt, tamari, and ground white pepper, and serve.