Zesty Kraut & Chili Fried Rice

Name: Zesty Kraut & Chili Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 cup rice; 2 pcs egg; 200 g sauerkraut; 3 pcs garlic; 0.5 tbsp bean paste; 1 tsp cumin powder; 1 pcs green chili; 1 pcs red chili; 0.5 pcs onion; 2 tbsp cooking oil; 1 tbsp soy sauce

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Unleash a symphony of piquant and tangy flavors with this cherished Northwestern Chinese staple. The heart of this recipe is perfectly cooked, distinct grain rice, promising an unparalleled fusion of texture and taste that will captivate your palate.

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Prep time 10 min

Cook time 15 min

Servings

🍳

Difficulty Medium

Category Rice dishes

Ingredients

2 cup rice — Calrose or similar
2 pcs egg
200 g sauerkraut — shredded
3 pcs garlic — minced
½ tbsp bean paste
1 tsp cumin powder
1 pcs green chili — sliced
1 pcs red chili — sliced (optional for color)
½ pcs onion — chopped
2 tbsp cooking oil
1 tbsp soy sauce — for color, to taste

Instructions

Prepare the rice

1
Begin by thoroughly rinsing your rice.
2
Prepare the rice in your rice cooker, opting for the 'harder' setting if your appliance offers it.
3
Immediately after cooking, gently aerate the hot rice with chopsticks to ensure each grain is separate.
4
Should you desire some steamed rice, portion it out now.
5
Leave the cooker lid ajar to release steam, allowing the remaining rice to cool down.
6
Once the rice has completely cooled, cover it and refrigerate overnight.

Prepare the sauerkraut

1
Shred the sauerkraut into smaller, more manageable pieces.

Scramble the eggs

1
Heat a pan and begin cooking your eggs.
2
As the eggs start to set, rapidly scramble them with chopsticks until they are just cooked through. Transfer them to a separate dish.

Sauté the aromatics and sauerkraut

1
In the same pan, add a generous amount of oil.
2
Introduce the minced garlic, a small dollop of bean paste, and the cumin powder.
3
Lightly stir-fry until the aroma fills your kitchen.
4
Add the shredded sauerkraut (be aware it will be moist from its pickling liquid) and continue cooking until all the moisture has evaporated.

Assemble and stir-fry

1
Incorporate the green and red chilies along with the chopped onions into the pan.
2
Add the chilled, refrigerated rice. Stir-fry briskly, focusing on keeping the grains distinct and well-separated.
3
Return the scrambled eggs to the pan.
4
Just before serving, drizzle with a touch of soy sauce to enhance the color. There's no need to add any salt.