... Fried Rice With Potatoes Asian Style | Dance of Stoves

Fried Rice With Potatoes Asian Style

Asian Potato Fried Rice: This Asian Potato Fried Rice recipe is one of our favourites, and we make it almost every week. In addition, it is very economical.
I have always loved Asian food, but for a few months, I have been preparing it every week, and in particular, my favourite is Korean, especially since I discovered Mommy Tang's YouTube channel. 

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I don't know if you know it, but if you don't, you are already taking a long time to take a look at it, although it is in English.

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This recipe is yours, but I have adapted it to my liking. 

We usually prepare it very often at home because we love it. 

It is a very inexpensive recipe, mainly if you use another type of oil, white onion and eliminate the nori seaweed and sesame seeds. 

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She sprinkles ketchup on top, but I like it better that way. 

Besides, ketchup is not a healthy sauce (it has white sugar and other additives); unless you buy it from a herbalist or make it yourself at home, it's straightforward!

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To make this recipe, you can use any rice; the ideal is that the potato has the least amount of starch possible; you can also use chopped raw garlic instead of garlic powder, use regular sesame seeds or, as I said above, white onion or whatever oil you have on hand. 

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Another option is to use salt instead of tamari or soy sauce (it contains gluten).

Asian Potato Fried Rice: This Asian Potato Fried Rice recipe is one of our favourites, and we make it almost every week. In addition, it is very economical.
Fried Rice with Potatoes Asian Style

Asian Potato Fried Rice: This Asian Potato Fried Rice recipe is one of our favourites, and we make it almost every week. In addition, it is very economical.
This Asian-style potato fried rice recipe is one of our favourites, and we make it almost every week. In addition, it is very economical.

  • Author: Dance of Stoves
  • Preparation: 15 mins
  • Cook Time: 50 mins
  • Total: 1 hour 5 minutes
  • Servings: 2-4 (1x), 4-8 (2x), 6-12 (3x)
  • Category: Main Dish, Gluten-Free
  • Cuisine: Vegan, Asian

Ingredients SCALE (1x)

  • 1/2 cup of brown rice (100 g)
  • Three tablespoons sesame oil
  • 1/4 teaspoon cayenne powder or four cayenne chillies
  • 1/2 red onion
  • Two medium potatoes (450 g)
  • 3/4 cup of water (190 ml)
  • One tablespoon tamari or soy sauce
  • One teaspoon garlic powder
  • One sheet of nori seaweed
  • Black sesame seeds
  • Black pepper powder

Ingredients SCALE (2x)

  • 1 cup of brown rice (200 g)
  • Six tablespoons sesame oil
  • 1/2 of a teaspoon of cayenne powder or four cayenne chillies
  • One red onion
  • Four medium potatoes (900 g)
  • 1 1/2 cups of water (380 ml)
  • Two tablespoon tamari or soy sauce
  • Two teaspoon garlic powder
  • Two sheets of nori seaweed
  • Black sesame seeds
  • Black pepper powder

Ingredients SCALE (3x)

  • 1 1/2 cup of brown rice (300 g)
  • Nine tablespoons sesame oil
  • 3/4 teaspoon cayenne powder or four cayenne chillies
  • 1 1/2 red onion
  • Six medium potatoes (1350 g)
  • 2 1/4 cups of water (570 ml)
  • Three tablespoon tamari or soy sauce
  • Three teaspoon garlic powder
  • Three sheets of nori seaweed
  • Black sesame seeds
  • Black pepper powder

Instructions

  1. The ideal is to make the recipe with leftover rice, but nothing happens if you don't have it. I recommend leaving the rice to soak the night before or at least 4 hours, although it is not essential. Then strain and wash the rice, put it in a saucepan or pot with water, cook over high heat until it comes to a boil, lower to medium heat, cover the saucepan, and cook until ready. The amount of water and the time depends on your rice; it is best to follow the instructions on the package.
  2. In a large skillet, add two tablespoons of the oil, the cayenne powder (or the chopped chillies) and the finely chopped red onion—Cook over medium-high heat for about 5 minutes.
  3. Add the potato very chopped (ideally not much larger than the rice grains) and cook for about 15 to 20 minutes or until the potato is to your liking. As I like to cook with little oil, I added water little by little (a total of 3/4 cup or 190 ml) until the potato was ready. Stir frequently, so the potato doesn't stick to the pan.
  4. Add the rice, a tablespoon of oil, the tamari, the garlic powder, the nori seaweed cut into thin strips, and sesame seeds and pepper to taste.
  5. Stir and cook for five more minutes.

Grades

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