The Great Rice Community Cooking Class
Sunday, October 25, 2020 - 2-4 pm
On Facebook live: https://www.facebook.com/LyndenSculptureGarden/
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The HOME Refugee Steering Committee at Lynden and Tables Across Borders invite you to join us for the second episode in our (virtual) bimonthly community cooking series. Tables Across Borders is a global food tour collaboration highlighting local refugee chefs and the cuisines and cultures of refugee communities in Milwaukee. The community cooking series is an opportunity for chefs across cultures to share tips and recipes from their own cuisines while also allowing us to explore how cuisines cross-pollinate as people migrate and need to adapt techniques and ingredients in a new homeland. Cooking is a place where we interact, exchange, borrow, and invent and imagine new ways of being with each other. This month we explore Karen rice dishes with featured chef May June Paw.
More about Tables Across Borders
Coordinated by Kai Gardner Mishlove, Tables Across Borders is a global food collaboration highlighting the cuisines of refugee chefs by linking great chefs together and creating connections to Milwaukee-area restaurants, such as Amilinda, The Tandem, Tricklebee Café, and beyond.
More information available at https://www.facebook.com/Amilindatandemtricklebee/
May’s Fried Rice Recipe
For cooking utensils, use a pan or wok to fry, and a large spoon or ladle. For serving, plate or bowl and eating utensil of your choice.
Cooking utensils needed
Pan, or wok
Spoon
For serving: plates and eating utensils
Makes 4 servings
Ingredients
All ingredients should be fresh and finely chopped in advance unless otherwise noted.
A bowl of cooked rice (use 2 cups of rice steamed or boiled with 4 cups of water)
6 eggs
Vegetable based oil (preference)
2 green onions
1 carrot
1 green bell pepper
1 red bell pepper
1 orange bell pepper (optional)
2 spoon oyster sauce
2 tsp salt
2 tsp of MSG (optional)
2 tsp of black pepper
1 spoon of soy sauce
1 spoon of fish sauce
1 lb meat of choice, such as shrimp, pork, chicken, or beef (optional). Chop protein into medium to small chunk. As a preference, shrimp can remain as is or peeled.
Directions
The key to fried rice is tasting as you are frying your ingredients and catering the end results to your taste and preference. Some enjoy a saltier and spicier fried rice, so please adjust the recipe accordingly and don’t forget to taste at every step! Note that some of the sauces already have salt in them.
1. Prepare plain cooked rice and set aside. (Suggested ratio for cooking rice and water is 1:2. Don’t forget to rinse the rice before cooking.)
2. Fry one egg for each person you are serving as a side (in this case 4 eggs), and then set aside.
3. Heat up the pan until the pan is warm, add a few tablespoons of oil until hot. -To check that your oil is hot enough for fry, add a few pieces of onion and see if the pieces immediately reacts to the oil and starts frying. This indicates that oil is ready.
4. Throw in the rest of the onions and fry until lightly golden. Add diced carrots and bell peppers, and any vegetables of your choice. Fry until all vegetables are incorporated well; they will soften but are still crunchy to bite. Add salt, MSG, optional, and black pepper.
5. Add meat, seafood or vegetarian protein of your choice. Add half of the quantity of the sauces to taste. Fry the meat until over half-way cooked.
6. Add the cooked rice and stir fry until well incorporate and the rice changes color or a golden brown or brown.
7. Make space in the center of the pan and crack 2 eggs in the middle. Scramble the eggs at least until half-way cooked through and then mix the rice into the egg and stir until well incorporate.
8. Taste first, and if needed, then slowly add remaining sauces to taste. Taste again!
9. Serving each rice plate with a side of fried egg, and garnish with fresh herbs or raw vegetable of your choice.