Fried Rice Paella Style
Decided to combine my love of paella and fried rice and see what happened--I loved it. It's an easy recipe to mix and match with what you like. You might want to cook the rice ahead of time as it needs to cool and that can take a while.
Decided to combine my love of paella and fried rice and see what happened--I loved it. It's an easy recipe to mix and match with what you like. You might want to cook the rice ahead of time as it needs to cool and that can take a while.
- Carbohydrate 36.3747644234 g
- Cholesterol 650.32963736904 mg
- Fat 20.3909682667912 g
- Fiber 3.0141249819298 g
- Protein 52.7807565576667 g
- Saturated Fat 8.00152663329163 g
- Serving Size 1 1 Serving (486g)
- Sodium 563.24343258286 mg
- Sugar 33.3606394414702 g
- Trans Fat 3.13435253078547 g
- Calories 544 calories
Step-by-step
- Cook rice adding 3 cups water.
- Chill Rice to room temperature.
- In separate pan, scramble eggs and break into small pieces.
- Cook chicken and leave a little pink to finish cooking in rice.
- Melt butter in big frying pan or wok.
- Add green onions.
- Add rice and and then soy sauce a tablespoon at a time to taste and consistency in rice.
- (4 tablespoons of soy sauce was just an estimate) Add remaining ingredients and cook over high to med high heat for 6-8 min stirring and flipping constantly.
- ( I liked to have the shrimp and crab cook in the rice so make sure all the pieces get underneath the rice and are done or cook in separate pan and add to rice)
Using day-old chilled grains prevents the starches from retrograding into a gummy paste when subjected to high-heat wok cooking. By marrying the technique of Asian stir-frying with the aromatic protein profile of Spanish coastal cuisine, this hybrid dish creates a distinct textural contrast between crisped exterior rice kernels and tender seafood. When rice drops below 41 degrees Fahrenheit in a refrigerator for at least twelve hours, moisture redistributes evenly throughout the endosperm, allowing individual grains to fry rather than steam.
Accompanying Pairings and Heritage
Serving this hearty skillet meal requires thoughtful balance due to the high concentration of poultry, crustaceans, and butter. A crisp, acidic white wine such as Albariño cuts through the heavy fat content of the shellfish and eggs without overwhelming the delicate crabmeat. Historically, the evolution of fried rice dates back to China's Sui Dynasty as a method for utilizing leftover grains, while paella originated in the Valencian countryside as an open-air rice dish cooked over wood fires. Bridging these two traditions introduces an informal approach to multi-protein blending.
- If grains clump excessively during pan-frying, break them apart with a rice paddle before adding liquid seasonings.
- Keep raw shrimp and crab submerged beneath the grain bed during the final six-minute cooking window to prevent delicate seafood from drying out.
- Adjust the heat source from high to medium-high if the butter begins to brown too quickly before the frozen peas and carrots thaw completely.
