Best 4 Bobby Flay Fried Rice Recipes

FRIED RICE

Steps:

• Put the mushrooms in a small bowl and cover with boiling water and soak until re-hydrated, about 20 minutes. Drain, squeeze dry, and cut mushrooms in quarters. Set aside.
• Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.
• Wipe out the pan with a paper towel and heat the remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the mushrooms, garlic, chile, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately.

FISH AND CHIPS

Steps:

• For the saffron tartar sauce: Bring the vinegar to a simmer in a small saucepan, add the saffron, remove from the heat and let steep for 5 minutes. Transfer to a small bowl and refrigerate until cool, about 10 minutes.
• Put the mayonnaise in a medium bowl and whisk in the onion, mustard, capers, cornichons, lemon zest, lemon juice and the cooled saffron vinegar mixture. Stir until combined and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld. Stir in the parsley just before serving.
• For the sherry vinegar tartar sauce and chips: Whisk together the vinegar and mustard in a small bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified and stir in the tarragon. Let sit at room temperature for at least 15 minutes and up to 60 minutes before serving to allow the flavors to meld.
• Set a baking rack over a baking sheet and set aside. Heat the vegetable oil in a deep fryer or medium Dutch oven over medium heat until it registers 325 degrees F.
• Fry the potatoes, in batches, until pale golden blonde and slightly soft, about 5 minutes. Remove with a slotted spoon to the prepared baking sheet. Repeat with the remaining potatoes. Increase the heat of the oil to 365 degrees F.
• Fry the potatoes again, in batches, until golden brown and crispy, about 2 minutes. Drain on a plate lined with paper towels, and season immediately with more salt and the smoked paprika. Reserve the oil for frying the fish.
• For the fried parsley leaves: If desired for serving, fry the parsley leaves in the oil until crisp, about 30 seconds. Drain on a plate lined with a paper towel, season with salt and set aside for serving.
• For the fried fish: Add more oil to the the deep fryer or Dutch oven if necessary and heat to 365 degrees F. Set a baking rack over a baking sheet and set aside.
• Whisk together the beer, rice flour, breadcrumbs and salt and pepper until smooth, adding more beer if needed. The batter should be just thick enough to coat the back of a spoon.
• Whisk together the flour, cayenne and some salt and pepper on a plate. Season the halibut on both sides with salt and pepper, dredge in the seasoned flour and tap off the excess.
• Dip the fish in the batter and let the excess run off. Fry the fish in batches, until golden brown on both sides and cooked through, about 5 minutes. Transfer to the prepared baking sheet and season with salt. Serve with the saffron tartar sauce, sherry vinegar and tartar sauce and chips. Garnish with the fried parsley, if desired.

SHRIMP FRIED RICE

Steps:

• In a large non-stick skillet or wok, heat oil over medium high heat. Cook shrimp quickly until pink. Remove to board and chop coarsely. Discard shrimp tails. Add garlic and onion to skillet and cook for 1 minute. Stir in carrots and cook for 2 minutes. Add egg and rice and toss quickly to distribute egg. Stir in soy sauce. Toss in scallions and serve.

FRIED CHICKEN

Steps:

• In a large bowl or baking dish, whisk together 1 quart of the buttermilk, 2 tablespoons salt, 2 teaspoons of chile de arbol powder, or hot sauce, and a little bit of pepper, if desired. Add the chicken pieces, turn to coat, cover, and refrigerate for at least 4 hours or overnight.
• Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika, and 2 teaspoons chile de arbol powder (or cayenne) in a large bowl. Divide flour mixture among 2 shallow platters and season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a piece of waxed paper or on a clean platter while you heat the oil.
• Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot.
• Yield: 4 to 6 servings