Indo Chinese Garlic Scape Fried Rice
The markets are open, the weather is nice, and garlic scapes are in season. One of my favorite things to do with garlic scapes is to transform them into Indo-Chinese Garlic Scape Fried Rice. If you do not have garlic scapes on hand, you can use more garlic and scallions in this recipe. The best fried rice is made with left over rice. In particular cold pre-cooked brown rice. The best way to cook brown rice is in the instant pot, and this is how I do it. Another pre-planning tip – always have some chilled rice on hand. The rest of the ingredients are flexible. I pack in a lot of vegetables into this dish, in a nice flavorful package.
About this Garlic Scape Fried Rice
This has been a difficult week almost everywhere. The stress of things has just been exhausting! That is where this chili and garlic scape fried rice comes in. Fried Rice is one of my most favorite things to eat/make. Especially the indo-Chinese variety. Spicy Umami at its best! Garlic scapes are the stem of the garlic plant, usually bright green and imbued with a gentle garlic flavor. Some people make garlic scape pesto, which I do love, but I make garlic scape fried rice. Honestly, we love garlic and we love greens. So garlic scape offers us that happy marriage of the two that makes me smile.
These troubled times can be very demanding; I actually think cooking and walking are extremely therapeutic. I am not sure what I would do if I did not have food, in my life. Food nourishes and sustains and cheers in the worst of days. It also brings back memories, and creates stuff that is great for all future rainy days!
This fried rice was my first time cooking with really old and left over rice as in rice from a Chinese takeout package. I was surprise how well it worked out. This recipe is an indo-Chinese variation of fried rice. Who would have thought that this recipe would have ended up becoming one of the favorite staples in our household, just a few words of caution and importance, it is important to add the garlic and cook it enough to toast it nicely, but not over-cook it. The rice in this dish needs to be aged or old, much like bread for bread pudding. The spice level in this version of the fried rice is pretty high, but I thing that it makes for a good spicy kicked up version of this favorite.
The perfect pairing for this fried rice would include my Kolkata Style Chili Chicken.
A quick fix spicy comfort dish, this indo-chinese rendition of fried rice never fails to please.
Ingredients
- 4 tablespoons oil
- 1/2 cup shallots or red onions, chopped
- 1/2 cup scallions, chopped
- 2 cloves of garlic, minced
- 1/3 cup minced garlic scapes
- 2 eggs
- 1/2 teaspoon salt
- 2 green chilies minced
- 1 carrot, thinly sliced
- 1 cup of other veggies, chopped into small pieces
- 2-3 large shrimp or 1/2 cup of your favorite protein, chopped
- 1/2 cup cilantro, minced
- 2 cups brown or other rice (at least 1 day old, kept for several hours in the refrigerator or about 15 minutes in the freezer
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon sriracha
- 1 teaspoon sugar
Instructions
- Heat half the oil and stir in the shallots, scallions, garlic and garlic scapes and cook for 3 to 4 minutes, until the mixture has wilted and is nice and colorful.
- Beat the eggs and salt.
- In a separate pan heat the remaining oil and cook the eggs like omelets.
- Cut the eggs into small pieces
- Add the carrots and chilies to the shallots and cook for 1-2 minutes.
- Add in all the shrimp and cilantro and mix well. Working quickly, adds in the soy sauce, sesame oil, sriracha, sugar and toss well with the rice. Stir in the eggs and serve.
Scott
The recipe doesn’t actually say when to add the scapes; I presume they go in with the scallions, shallots, and garlic (all the alliums together).
rinkub@aol.com
Yes, you are correct and I will update the recipe.