Garlic Chips, Garlic Oil, Cumin Seeds, and Curry Leaves are a Few of the Flavors in This Fried Rice.
While using classic cooking techniques for preparing fried rice, I played very loosely with the flavorings in this recipe. I began by cooking up a batch of crispy garlic chips. I always enjoy having these on hand and decided I wanted to use a lot of them in this dish. They’re very simple to make – fry sliced garlic in plenty of oil until it’s golden brown and you’re done. The flavored oil is fantastic in many dishes and I used some of it in this fried rice.
I had leftover ham I wanted to use, so I thought pineapple would be a good addition. I didn’t want it stirred into the rice, preferring it be seared, seasoned and kept separate to use as a topping for the rest of the dish. Seeing as I chose cumin seeds and fresh hot pepper as the seasoning for the pineapple, I decided to use black mustard seeds and curry leaves to flavor the rice.
As you can obviously see, I don’t think in terms of sticking to specific cuisine types when I cook. I simply think of what will taste good and use whatever spices and flavorings I feel will enhance the ingredients. It’s common for me to combine spices which aren’t normally seen used in the same dish. As I said, I only think about what I want the dish to taste like and go with it.
After stirring in a half cup of crispy garlic chips, I topped the fried rice with the seared pineapple, plenty of sliced scallions and then some floral pink peppercorns. It may not be typical, but it was exactly what I had in mind and I loved it.