Crispy Shallots Fried Rice
If you want to add more Chinese recipes to your recipe box, Crispy Shallots Fried Rice might be a recipe you should try. For 70 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 365 calories, 9g of protein, and 2g of fat. This recipe serves 3. It works best as a side dish, and is done in approximately 25 minutes. Head to the store and pick up shallots, ground turmeric, peanut oil, and a few other things to make it today. 458 people were glad they tried this recipe. It is brought to you by Creative Culinary. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns an amazing spoonacular score of 95%. Spicy Fried Okra with Crispy Shallots, Stir-fried Lettuces With Crispy Shallots, and Stir-Fried Lettuces with Crispy Shallots are very similar to this recipe.
Servings: 3
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
4½ cups cold cooked rice (I used basmati but regular should be fine too; see Notes)
¼ teaspoon ground turmeric
Lime wedges, for serving
3 tablespoons peanut oil, plus more for frying
1 cup frozen petite peas, thawed
¼ tsp red chili flakes
Salt
¾ cup (about 3) shallots, thinly sliced, divided
Equipment:
frying pan
slotted spoon
paper towels
wok
bowl
Cooking instruction summary:
In a small skillet, heat inch of peanut oil until shimmering. Add cup of the sliced shallots and fry over moderately high heat, stirring occasionally, until golden brown and crisp, about 2 minutes.Using a slotted spoon, transfer the fried shallots to paper towels to drain.In a wok or large skillet, heat the 3 tablespoons of oil until shimmering.Add the turmeric and the remaining cup of shallots and stir-fry over moderately high heat until the shallots are softened, about 5 minutes.Add the rice and 1 teaspoon of salt and stir-fry over high heat for 1 minute.Add the peas and stir-fry until the rice and peas are hot, 2 to 3 minutes. Stir in the fried shallots and chile flakes and season with salt.Transfer the rice to a bowl and serve with lime wedges.
Step by step:
1. In a small skillet, heat inch of peanut oil until shimmering.
2. Add cup of the sliced shallots and fry over moderately high heat, stirring occasionally, until golden brown and crisp, about 2 minutes.Using a slotted spoon, transfer the fried shallots to paper towels to drain.In a wok or large skillet, heat the 3 tablespoons of oil until shimmering.
3. Add the turmeric and the remaining cup of shallots and stir-fry over moderately high heat until the shallots are softened, about 5 minutes.
4. Add the rice and 1 teaspoon of salt and stir-fry over high heat for 1 minute.
5. Add the peas and stir-fry until the rice and peas are hot, 2 to 3 minutes. Stir in the fried shallots and chile flakes and season with salt.
6. Transfer the rice to a bowl and serve with lime wedges.
Nutrition Information:
covered percent of daily need
