Forget everything you think you know about fried rice. This isn't your average takeout fare; this is Restaurant Style Smoky Fried Rice: A Bangladeshi Delight. We're taking you on a culinary journey to the bustling streets of Bangladesh, where the aroma of smoky, savory fried rice fills the air. This recipe captures that authentic, intensely flavorful experience, using readily available ingredients to achieve restaurant-quality results in your own kitchen. Prepare to be amazed by the depth of flavor achieved through a unique blend of spices and a clever smoking technique.
Get ready to tantalize your taste buds with this incredibly flavorful dish! This recipe unveils the secrets to achieving that signature smoky char and perfectly cooked rice, resulting in a fried rice experience unlike any other. Follow our step-by-step guide below to recreate this Bangladeshi culinary masterpiece in your home.
Tools Needed
- Pan
- Plate
- Bowl
- Spoon
- Fan (optional)
- Charcoal
Ingredients
- Polar rice: 2 cups
- Water
- Salt: to taste
- Soybean oil: to taste
- Lemon juice: to taste
- Eggs: 4
- Oil (used for frying chicken)
- Garlic: chopped
- Ginger: chopped
- Onion: chopped
- Carrot: chopped
- Capsicum: chopped
- Green chili: chopped
- Soy sauce: to taste
- Sugar: to taste
- Black pepper powder: to taste
- Chili powder: to taste (optional)
- Tomato sauce: a little
- Pure ghee or butter: a little
Step-by-Step Instructions
Step 1. Preparing the Rice
- Cook polar rice by adding more water than usual. After boiling, add salt, soybean oil, and lemon juice.
- Soak rice for 15-20 minutes before cooking. Cook until boiled, then drain the water and spread on a plate with oil to cool. You can cool it under a fan or refrigerate for 2-4 days.
Step 2. Sautéing Aromatics and Vegetables
- Fry the eggs with oil, salt, and chili powder until cooked through for less egg smell.
- In the same pan, fry chopped garlic and ginger. Add chopped vegetables (onion, carrot, capsicum, green chili) and stir-fry on high heat.
- Add soy sauce, salt, sugar, black pepper powder, and chili powder (optional) to taste. Stir-fry continuously.
Step 3. Combining and Smoking the Rice
- Add the cooled boiled rice and stir-fry continuously on high heat for a smoky flavor. Break up any lumps.
- To enhance the smoky flavor, burn charcoal in a bowl, add ghee on top, and place it near the fried rice. Cover until the steaming stops, then remove the charcoal bowl and serve.
Step 4. Finishing Touches and Serving
- Add the fried egg, lemon juice, and a little tomato sauce. Before serving, add pure ghee and mix well.
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Tips
- Using oil from frying chicken enhances the flavor of the fried rice.
- Ensure the rice batter is thin to avoid stickiness and lumps.
- Adding sugar balances the flavors.
- Chili powder is optional and adds a reddish color.
- You can use either butter or ghee.
Nutrition
- Calories: approximately 650-750
- Fat: 25-35g
- Carbs: 70-80g
- Protein: 20-25g
FAQs
1. Can I use leftover rice for this recipe?
Yes! Leftover day-old rice is actually best for fried rice as it's drier and won't become mushy when you fry it.
2. What kind of smoke is best for the smoky flavor?
While a traditional smoker is ideal, you can achieve a smoky flavor using a smoky paprika, liquid smoke, or even by briefly charring some onions or peppers in a pan before adding them to the rice.
So there you have it – your very own restaurant-quality smoky fried rice, bursting with the authentic flavors of Bangladesh. This recipe is a testament to the magic of simple ingredients elevated by skillful technique. Enjoy this delicious dish and impress your friends and family with your newfound culinary expertise!