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Crispy Shallots Fried Rice

Crispy Shallots Fried Rice

by Barbara Kiebel on October 30, 2013

I mentioned not too long ago that Wednesday would be my day to sometimes just document a dish we loved that would not have an accompanying story to tell. This is one of those days. A day when I had leftover rice in the fridge, some frozen peas in the freezer and the pages of Food and Wine that magically opened to this recipe. While I will often fiddle with recipes I spy in my food magazines, we stayed pretty true to this recipe for fried rice with the exception of a tiny bit of chili flakes to intensify the flavor just a bit. It’s a great dish when you have leftover rice and though I had shallots in my veggie bin, I would do this in a heartbeat with regular onions too.

This sort of fits with my Wayback Wednesdays in a roundabout way too…mostly because I was reminded that some time way back when I would have just used a box of Rice-A-Roni. I can hear the song now too, ‘Rice-A-Roni, the San Francisco treat.’ There is your earworm for the day!

fried-rice3

I made this on a day when I was going to a barbecue put on by neighbors that are Chinese. I did not take it with me opting instead to take my favorite lemon bars from a Nordstrom Cafe recipe. I also sort of figured they would make a much more authentic fried rice than I could ever come up with and I would bring shame on my family; I should not have worried. My biggest surprise was how adventurous they were; we had chicken legs and feet, Mexican dip, a Mexican quiche, barbecued squid and a peach cake they had covered with a favorite mocha frosting recipe of mine. A hodge podge for sure and a delicious one at that! Next time they get this rice; it might not be authentic but it sure was delish…isn’t that really all that matters?

fried-rice2

This is simple, pretty and tasty; sort of a perfect dish in my book!

Crispy Shallots Fried Rice

Prep Time: 15 minutes

Cook Time: 10 minutes

Crispy Shallots Fried Rice

Ingredients

  • 3 tablespoons peanut oil, plus more for frying
  • 3/4 cup (about 3) shallots, thinly sliced, divided
  • 1/4 teaspoon ground turmeric
  • 4 1/2 cups cold cooked rice (I used basmati but regular should be fine too; see Notes)
  • Salt
  • 1 cup frozen petite peas, thawed
  • 1/4 tsp red chili flakes
  • Lime wedges, for serving

Preparation

  1. In a small skillet, heat 1/4 inch of peanut oil until shimmering. Add 1/4 cup of the sliced shallots and fry over moderately high heat, stirring occasionally, until golden brown and crisp, about 2 minutes.
  2. Using a slotted spoon, transfer the fried shallots to paper towels to drain.
  3. In a wok or large skillet, heat the 3 tablespoons of oil until shimmering.
  4. Add the turmeric and the remaining 1/2 cup of shallots and stir-fry over moderately high heat until the shallots are softened, about 5 minutes.
  5. Add the rice and 1 teaspoon of salt and stir-fry over high heat for 1 minute.
  6. 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.
  7. Transfer the rice to a bowl and serve with lime wedges.

Notes

If you don’t have leftover rice on hand, you’ll need to cook 1 & 1/2 cups of rice.

http://www.creative-culinary.com/crispy-shallots-fried-rice/

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{ 28 comments… read them below or add one }

1 ayna November 3, 2013 at 8:06 pm

i’m from Malaysia and basically i love fried rice.. thanks for sharing…cant wait to try it out….

http://thestoryofayna.blogspot.com/

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2 Winnie November 2, 2013 at 6:15 pm

I love fried rice and this looks great!

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3 Liz October 31, 2013 at 8:25 pm

Sounds like pure comfort to me! Perfect accompaniment to so many meals!

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4 Creative Culinary November 2, 2013 at 9:55 am

I should be sick of it by now Liz I’ve made it so much in the last couple of weeks but…not yet!

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5 Kiran @ KiranTarun.com October 31, 2013 at 2:48 pm

Absolutely love the use of turmeric here. The Indian in me in very Happy!! :D
Kiran @ KiranTarun.com Most Recent Post: Pumpkin Beer Doughnuts

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6 Creative Culinary November 2, 2013 at 9:56 am

It would be nothing without it! Not only for taste but it gives it such a pretty color. GO Turmeric! :)

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7 Teresa October 31, 2013 at 7:50 am

I really have to remember simple is usually better…. I tend to put SO much stuff into fried rice (mainly because it ends up being a main course for my stepson so it kind of *has* to be a little more bulked up…).. This looks so yummy…. I’m regretting not having left over rice right now!
Teresa Most Recent Post: The Lion, The Witch and The Wardrobe… and the witch….

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8 Creative Culinary October 31, 2013 at 10:11 am

You made me chuckle…I certainly know a few bloggers that could remember that ‘less is more’ – I’ve seen some doozies lately when it seems necessary to include every trend but the kitchen sink into one dish! I’ve mentioned in another comment that we enjoy just a simple fried egg on top; that adds some protein and tastes amazing!

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9 Lizzy (Good Things) October 30, 2013 at 6:45 pm

Barbara, this looks so yummy, that I am now craving some… thanks for sharing a great recipe! Beautiful photos too xox
Lizzy (Good Things) Most Recent Post: Blueberry Dutch baby pancake with white chocolate

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10 Creative Culinary October 31, 2013 at 10:14 am

Thanks Lizzie and especially thanks for the sweet comment on the photos. I am so stuck with my current situation; small space, few props, either too much or too little light…but I loved these photos too and I don’t feel that way often!

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11 Maureen | Orgasmic Chef October 30, 2013 at 5:50 pm

Terrific meal for me. I love crispy shallots and always have a jar in the pantry. John would look for the meat but perfect for me!
Maureen | Orgasmic Chef Most Recent Post: Scalloped Potatoes Recipe – Creamy Au Gratin Potatoes

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12 sippitysup October 30, 2013 at 2:08 pm

Sounds like you have foodie neighbors. Which is wonderful. Last night I had to endure watching a neighbor use a fork to pick apart my roasted pumpkin and asparagus lasagna while exclaiming out loud “don’t mind me I’m just looking for the lasagna”. I think he was joking, but I wasn’t laughing. My point being is if someone serves you chicken feet, you politely give them a taste and leave the editorializing for private. Thanks for giving me a chance to get that off my chest. GREG
sippitysup Most Recent Post: Turkey Drumsticks with Pumpkin Molasses Glaze for Practice Thanksgiving

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13 Creative Culinary October 30, 2013 at 6:22 pm

I agree Greg…graciousness is a two way street not limited to the host. I’ve been in the shoes you were in and those folks never got asked back! What did my guests pick apart? A zucchini and cream cheese timbale…how innocuous can you get? :)

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14 Abbe@This is How I Cook October 30, 2013 at 12:36 pm

This looks like great rice. I love having leftover cold rice just so I can make fried rice. I really need to make more when I cook it, so that I can make great dishes like this. Yes, it’s called planning ahead… Happy Halloween, Barb!
Abbe@This is How I Cook Most Recent Post: Smoky Pumpkin Hummus

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15 Jamie October 30, 2013 at 11:27 am

There is just something about this dish that makes me want it right now. It is simple but just the best combo of rice, peas and crispy shallots (I love fried shallots). I just love this for lunch. Thanks for reminding us that things don’t have to be crazy, over the top to be wonderful and good.

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16 Holly October 30, 2013 at 10:22 am

I like that fried rice can be a side dish or a main meal unto itself. your version looks just right. And, yes, now I have that song in my head for the day!
Holly Most Recent Post: Pumpkin Spritz Cookies

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17 john@kitchenriffs October 30, 2013 at 9:37 am

Thanks for that earworm! ;-) I had totally forgotten that jingle. And hope to again. ;-) Lovely fried rice. I’m not sure if you can ever go wrong with ingredient selection with this just, just as long as it tastes good. Pretty too – great idea including the turmeric. Thanks for this.
john@kitchenriffs Most Recent Post: Winter Squash, Corn, and Bacon Chowder

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18 Creative Culinary October 30, 2013 at 10:14 am

You are so welcome! I could eat this stuff every day and I say that after eating it every day for the past 5. :)

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19 Tanya October 30, 2013 at 9:09 am

This rice looks amazing!! Now I just need to decide what to make with it for dinner.
Tanya Most Recent Post: Three Key Characteristics of a Smart Social Media Policy

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20 Creative Culinary October 30, 2013 at 10:13 am

I served it with some pork chops with a bourbon and mushroom sauce (coming next Monday) but I would do simple grilled chicken or fish in a heartbeat. Or have it all by itself with a fried egg on top…that’s yummy too.

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21 Lana @ Never Enough Thyme October 30, 2013 at 6:50 am

Yum. Yum. Yum. It’s only 8:30 here and I’m still nursing a cup of coffee and an English muffin, but I’m *craving* this fried rice. Dinner time can’t come fast enough ;-)
Lana @ Never Enough Thyme Most Recent Post: Baked Acorn Squash

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22 Creative Culinary October 30, 2013 at 10:16 am

Funny but the last of it is going and I’m craving it again too. I had it with a fried egg on top for dinner the other day; that would be great for breakfast, lunch or dinner!

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23 Erika October 30, 2013 at 6:48 am

This rice looks incredible.. My husband loves fried rice, so I know he would just love this.
Erika Most Recent Post: Smoked Gouda and Chive Buttermilk Biscuits

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24 Creative Culinary October 30, 2013 at 10:14 am

Then it’s a done deal right? So very easy to make; that’s one thing I love about it.

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25 Kim | a little lunch October 30, 2013 at 6:38 am

Barbara, this was the first post I received after subscribing to your blog and it couldn’t have come at a more apt time. The leftover rice in my fridge was clamoring for a makeover… thank you!

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26 Creative Culinary October 30, 2013 at 6:25 pm

Hi Kim…let’s pretend I did this just for you then!

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27 Aggie October 30, 2013 at 6:11 am

Yep, I’m pretty much loving this simple rice! Love the turmeric you added to it!
Aggie Most Recent Post: Red Chicken and Two-Bean Chili

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28 Creative Culinary October 30, 2013 at 9:07 am

The turmeric added a nice flavor certainly but the color was the thing I loved the most; made all the difference in presentation.

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