Ginger Fried Rice Recipe

We would like to introduce a feature food and recipe blogger Brian Ly from tubbybakes.com.

He currently resides in Toronto, an avid foodie and a creative food photographer for an upcoming Foodie shop in Burgundy, France.

“Hey, I'm Brian, and I'm the owner/author of tubbybakes.com; a food and recipe blog located in Toronto. I was asked by Trish at the Asian Supermarket World Foods and Imports to share my recipes and postings and to encourage others to try out different recipes. I thought I'd start off with something simple, so today I will be posting my ginger fried rice recipe.”

I had a sudden craving for fried rice last night and decided to stir something up. But after a long night, I thought it would be best to take a nap first…8 hours later, I woke up and the magic began. 

Peel and finely chop the ginger.

Ta da!

 Do the same to the garlic

Add the ginger and garlic into the pan and get them nice and golden brown. Remove from pan.

.

Add the scallions to the same pan. 

Mix in the rice with the scallions. 

Ginger Fried Rice Recipe

Prep time: 10 mins – Cooking time: 20 mins 
1/4 cup or less of canola oil 1 tbsp minced garlic 1 tbsp minced ginger some salt 1 cup thinly sliced leeks or cup of scallions – white and green parts 2 cups day-old cooked rice 1-2 large eggs 1-2 teaspoons soy sauce

Heat oil in a large skillet on medium to high heat. Add ginger and garlic into the pan and stir until golden brown. About 30 seconds. When it’s done, remove with a slotted spoon or tip the pan and spoon it out into a bowl lined with paper towel. Salt if desired.

Turn the heat down to low and add the leek/scallions. Scallions take a couple of seconds, but the leeks will take a few minutes. Once they’re sizzling, turn the heat up and add the day old rice and break it in thoroughly.

While the rice is going at it, heat another small pan and start frying the eggs. Once they’re golden around the edges, pop them out.

Lay the rice on a plate and top with egg. Garnish with ginger and garlic and a bit of soy sauce. Enjoy.
  
Tips Use day old rice. Why? You want fried rice don’t you? Using fresh rice while it’s still warm won’t give it time to release its moisture resulting in a soggy mushy rice. This isn’t a recipe for soggy mushy fried rice now is it?

Masterchef Season 3 Winner Christine Catfish Recipe

The first ever blind contestant from Masterchef with her Vietnamese comfort food, in which we totally agree! We are Vietnamese ourselves! Catfish is a very tasty fish and we have all the ingredients here at the Asian Supermarket World Foods and Imports!

Here is the link to the episode!

And the recipe:

Ingredients:

1 lb catfish steaks (bone and skin on or other meaty fish steaks)
4 tbs fish sauce
3 tbs brown sugar
2 tbs minced shallots
2 tbs minced garlic
1 tbs black pepper
3 green onions, sliced 1 inches long
3 tbs caramel sauce (see below)
1 can of young coconut juice
1 thai chili (thinly sliced, optional)
cooking oil

Directions:

For the caramel sauce all you need is sugar and water. Use about 2 tbs of sugar and 1/4 cup water and keep at a rolling simmer, stirring until it reduces and becomes dark brown, about 8min or so. It should be around maple syrup like consistency. If too thick, just add more water.

Clean the fish steaks, rinse well and pat dry. Marinade with fish sauce, sugar, pepper, garlic, and shallots for about 1/2-1 hr.
In pot, heat about 1 tbs of cooking oil on medium high and add the marinaded fish. Allow to sear and brown for about 2-3 before searing opposite side for another few minutes. Add the caramel sauce and just enough coconut juice to the level of the fish steaks. Cover and turn to med low heat and allow to simmer for about 25 min (longer if you want it really soft), checking a few times to make sure that it's not reduced too much. Add more coconut juice or caramel sauce if needed. The fish will eventually caramelize and brown, as will the sauce which will be a thick gooey consistency. Taste sauce and make final adjustments with fish sauce or sugar. Turn off heat and add additional fresh cracked pepper, green onions, and optional chili pepper.

Best cooked in a clay pot, just like how Christine did! Best served over hot rice...why doesn't Masterchef Kitchen provide them with rice cookers....all Asian households have a rice cooker! But only the original real ones...you know what I mean?

Congratulations Christine!!!