We the Rice lovers.

Story of the Asians.

Out of the 48 Asian countries. The one most common trait is “Rice”.

The way we make rice or eat rice is completely different from each other, but we all love rice.

I have eaten different rice recipes from time to time, which has made me a rice lover even after I moved from my home country India. The best part of cooking rice is you can make so many variations of it and you will love them all.

According to the stats and research, China and India are the two countries that grow the most kilos of rice every year.

Stats and Image from www.atlasbig.com

So here are the three recipes I have tested and tried from a chef, the home chef that I follow on youtube, and a pin from my Pinterest wall.

This recipe is from chef Bill. The chef from “The woks of life”. The woks of life have 4 chefs who are all from the same family, born and raised in new york. This Chinese-American family loves experimenting with all kinds of food and they love making heritage Chinese food as well that has been passed on to them. Do look into their other recipes on youtube and their blog as well.

CLASSIC CHICKEN FRIED RICE

INGREDIENTS

8 ounces of chicken breast
(about 1 large, diced into ½-inch cubes)
1 teaspoon light soy sauce
1 teaspoon cornstarch
1/2 teaspoon sesame oil
1 teaspoon oil
1 tablespoon hot water
¼ teaspoon sugar
1 tablespoon light soy sauce (or to taste)
1 teaspoon dark soy sauce
1 teaspoon salt (or to taste)
1/8 teaspoon white pepper (or to taste)
5 cups cooked rice
3 tablespoons canola oil (divided)
2 eggs (beaten)
1 medium onion (diced)
1 cup fresh mung bean sprouts
1 scallion (chopped)
1 tablespoon Shaoxing wine

INSTRUCTIONS
1. Combine the chicken and marinade ingredients. In a separate bowl, combine the hot water, sugar, light soy sauce, dark soy sauce, salt, and white pepper in a small bowl. Set aside.
2. Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). If you are using cold leftover rice, try to break up the clumps as best as possible.
3. Heat the wok over medium-high heat and add 1 tablespoon of oil. Add the eggs and scramble them until just done. Remove from the wok immediately, and set aside.
4. Heat the wok until just smoking and spread another tablespoon of oil around your wok. Sear the marinated chicken in one layer for 20 seconds. Stir-fry the chicken until about 80% done. Remove the chicken and set it aside.
5. With the wok over medium-high heat, add the final tablespoon of oil and sauté the onions until translucent. Add the rice, and use your metal spatula to flatten out and break up any large clumps. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. Sprinkling just a little water on large clumps of rice will help break them up more easily. If the rice was made fresh, cooking time will be faster. Just make sure that the rice isn’t too wet — which will make frying it difficult.
6. Once the rice is warmed (very important or the sauce will not mix as well and the color of the rice will not be as uniform), add the sauce mixture and mix with a scooping motion until the rice is evenly coated with sauce. Break up any remaining clumps of rice with the spatula. The rice should be hot by this time. Now add the cooked chicken, along with any juices from the bowl. Stir-fry for 1 minute.
7. Add the eggs, bean sprouts, and scallions, and continue stir-frying the rice for another 30 seconds. Then gather all of the rice into the middle of the wok to let the sides of the wok heat up.
8. After about 20 seconds, spread the Shaoxing wine around the perimeter of the wok and stir-fry for another 20 seconds. This step gives you a little of that extra “wok hei” that you taste when you get fried rice from a good Chinese restaurant. Serve!

The second recipe is from my home country. This is one of the over and underrated dishes that I will eat at any point time in my life. The journey of dosa began way before my birth. Hours before my mother had started her labor (as in me being inside her tummy) she was craving dosa. Her dosa arrived at such an unfortunate moment, she got her pain and I was out. Maybe because her craving was not fulfilled and I was out already. I have never had a day that I would say “no” to Dosa and Idly.

So here is a recipe from one of my favorite home Chefs. Who uses the dosa batter in two different variations. Please follow her channel to find more Indian recipe, which is made from scratch with all the authentic Indian spices and ingredients.

Hema’s 2 South-Indian Hotel Style Breakfast Recipes | Masala Dosa | Thattu Idli

Image from Hema’s youtube channel. (Link above)

So the third recipe is from my Pinterest wall. My wall is filled with food recipes, Diy, and home organization. Out of all the rice recipes, this is one of my favorites. Also please follow their blog.

Nasi Uduk Betawi — Jakarta Fragrant Coconut Rice

Ingredients

  • 2 cups rice (use the cup that comes with the rice cooker)
  • 1/2 cup thick coconut milk (regular US cup)
  • 2 1/2 cup water (regular US cup)
  • 2 lemongrass (Indonesian: sereh), bruised and knotted
  • 2 fresh/frozen pandan leaves, washed and knotted
  • 4 Indonesian bay leaves (Indonesian: daun salam)
  • 2 thin slices of ginger (Indonesian: jahe)
  • 2 thin slices of galangal (Indonesian: lengkuas)
  • 1 teaspoon coriander powder (Indonesian: bubuk ketumbar)
  • 1/8 teaspoon salt
Daily cooking quest

Instructions

  1. Place all ingredients in a rice cooker pot and cook until ready.
  2. Let rest for 10 minutes before opening the lid.
  3. Remove the lemongrass, pandan, Indonesian bay leaves, ginger, and galangal. Stir with the rice cooker paddle.
  4. It is traditional to shape the rice with a cone mold (I just use a banana leaf and make it into a cone), but you can also just use a rice bowl to shape.
  5. Serve with ayam ungkep (fried chicken), tempeh goreng lengkuas (fried tempeh in galangal sauce), and telur dadar gulung (rolled fried egg).

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Former Fashion Designer, part-time Chef, and an amateur writer, who loves to explore every topic and trying to read as many books, before I die.

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Ankita Kumar

Ankita Kumar

Former Fashion Designer, part-time Chef, and an amateur writer, who loves to explore every topic and trying to read as many books, before I die.

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