Walnut Fried Rice
Ingredients
- 300 gThai or basmati rice (raw)
- 100 gWalnut kernel (coarsely crushed)
- 2 pcGarlic (finely minced)
- 3 pcSpring onion, sauté/poêlé sans matière grasse (sliced (separate white and green))
- 3 tbspsoy sauce
- 1 tbspSesame oil
- 2 tbspPeanut oil
- 20 gFresh ginger (finely chopped)
Method
Rice grains that separate perfectly, mixed with the crunch of toasted walnuts. Sesame oil provides a smoky note that ties everything together.
- 1
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
In a dry wok, heat the walnut kernels. Stir constantly until a nutty aroma is released and the skin colors slightly. Set aside.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge in an airtight container. Reheat in a pan with a splash of water.
