Walnut Fried Rice

Rice grains that separate perfectly, mixed with the crunch of toasted walnuts. Sesame oil provides a smoky note that ties everything together.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 560
• Protein: 10 g
• Carbs: 63 g
• Fat: 29 g

Ingredients

• 300 g Thai or basmati rice ( raw )
• 100 g Walnut kernel ( coarsely crushed )
• 2 piece Garlic ( finely minced )
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( sliced (separate white and green) )
• 3 tbsp soy sauce
• 1 tbsp Sesame oil
• 2 tbsp Peanut oil
• 20 g Fresh ginger ( finely chopped )

Instructions

1. Cooking the rice

   Rinse the jasmine rice until the water runs clear. Cook it in water or a rice cooker. The grains should be firm and separate easily; if they stick, the dish will be heavy.

2. Roasting the walnuts

   In a dry wok, heat the walnut kernels. Stir constantly until a nutty aroma is released and the skin colors slightly. Set aside.

3. Sautéing the aromatics

   Heat the peanut oil. Add the chopped garlic, fresh ginger, and the white parts of the green onions. When the garlic starts to brown, add the cooked rice.

4. Finishing and seasoning

   Stir-fry the rice over high heat to 'sear' it. Pour the soy sauce around the edges of the wok to caramelize it before mixing. Add the walnuts and sesame oil off the heat.

Chef's tips

• Use day-old cooked rice, it has lost its moisture and will fry better without mashing.
• Don't pour the sesame oil during high-heat cooking, it loses its aroma at high temperatures.

Storage

Keeps for 2 days in the fridge in an airtight container. Reheat in a pan with a splash of water.