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.
I have no idea where I’d get curry leaves on Vancouver Island and ghost pepper and my husband – don’t think so! But I made sure I had everything else to recreate this dish last night (well, no shrimp, but another time I will try them as well). Imagine us sitting in our comfy clothes, watching “The Great Race” and clutching our fragrant warm bowls of rice, pineapple and ham as close to our mouths (for easy shovelling) as we can, in between laughing at Peter Falk and Jack Lemmon. That was the happy scene last night at our house. Another winner Renee!
Oh, Elizabeth, this all sounds so delicious!! And isn’t that buttermilk brine an eye opener? I don’t even consider roasting a chicken without first brining it in that mixture. I’m so glad you’ve given it a go. And that panzanella must have been remarkably good! You’re so very welcome, my dear.
I couldn’t love this more if I tried. It has been a very long time since I’ve seen that movie, but I can so easily conjure this scene in my mind and you’re right. It is so cozy and happy. So glad you enjoyed that warm bowl.😊
Wow Renee! The moment I saw this I knew I had to make it. In order to do so, I had to do some subbing. Shrimp instead of ham, and jalapenos in place of ghost peppers. Though I am sure it is amazing as written, it was incredibly delicious with my substitutions. Thank you, it was just what I was looking for!
Well, this is fantastic!! And with this kind of recipe, substitutions are perfectly fine. I’ve made it with shrimp and it’s great, isn’t it? Im so happy you enjoyed it.
I’m going to sub the ham with shrimp also for my pescatarian boyfriend.