Cilantro Fried Rice

This simple low amine rice dish is a great accompaniment to most meals. It has a slightly tart flavor to it, and the cilantro makes it very earthy.

Cilantro Rice served with Tangy Garlic Cod and Grilled Sour Onions

Cilantro Rice served with Tangy Garlic Cod and Grilled Sour Onions

4 C cold, cooked rice (broken apart – there shouldn’t be clumps)

1 bunch cilantro, well washed and chopped (I use stems as well)

6 cloves garlic, slivered

2 Tbsp safflower oil

1/2 tsp ascorbic acid, dissolved in 1 Tbsp water (or juice of 1 lime)

Salt, to taste

Rice, starting to crisp

Rice, starting to crisp

  • Heat oil in a wok to medium high.
  • Add garlic and once it jut barely starts to brown, add rice.
  • Stir often to ensure rice is evenly coated in oil and doesn’t stick to the pan. Add more oil if necessary.
  • Cook until rice has started to crisp in parts (you might let it “stick” to the pan for short periods to get the right texture).
  • ¬†Add chopped cilantro, salt, and ascorbic acid mixture (or lime juice). Continue stirring while cilantro cooks down. Once the cilantro is well mixed in and solidly wilted, you’re ready to serve.
Cilantro added to the rice

Cilantro added to the rice

AMINE BREAKDOWN:

Very Low Amine: rice, cilantro, garlic, ascorbic acid, water, salt

Low Amine: safflower oil

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