2 Tasty Joshua Weissman’s Fried Rice Recipes: “The Faster” & “The Cheaper”

Fried rice is a beloved dish known for its versatility and comforting flavors. Joshua Weissman, a culinary expert renowned for his innovative recipes, presents two mouthwatering variations that are sure to become staples in your kitchen.

Joshua Weissman’s fried rice recipes, “The Faster” and “The Cheaper,” offer quick, easy, and budget-friendly twists on this classic dish. Whether you’re looking for a speedy meal or a wallet-friendly option, these recipes are sure to satisfy your cravings with their delicious flavors and innovative approach.

Joshua Weissman Fried Rice – The Faster

Ingredients

Fried Rice Sauce:

• 1 tablespoon (15g) Soy Sauce
• 1 tablespoon (15g) Thai Sweet Soy Sauce
• 1 tablespoon (20g) Sambal
• 1 knob of ginger, grated
• 1 teaspoon (4g) toasted sesame oil

Main Ingredients:

• Salt & Pepper to taste
• 3 tablespoons (36g) pork fat
• 5-6 cups (1kg-1.2kg) Cooked Short Grain Rice (2 cups (370g) of raw rice makes 6 cups of cooked rice)
• 2 chicken thighs, thinly sliced
• 6oz (170g) beef flank steak, thinly sliced
• 6oz (170g) shrimp, peeled & deveined
• 1 Fresno chili, finely chopped
• 1 medium shallot, finely chopped
• 4 cloves garlic, finely chopped
• 3 green onions (plus more for garnish), thinly sliced, stirred in at the end
• 2 eggs, beaten
• Pinch of white pepper
• Pinch of MSG
• 4 cloves garlic, finely chopped, for finishing

Instructions

For Fried Rice Sauce:

In a small to medium-sized bowl, combine all the ingredients to make the fried rice sauce. Set it aside.

For Main Ingredients:

1. In a wok, melt the pork fat over medium-high heat. Once the fat has melted, add the sliced chicken, season with salt, and sear for 2 minutes. Flip the chicken and cook for another 2 minutes. Remove the chicken from the wok and place it in a bowl.
2. Add enough oil to coat the bottom of the wok and heat it. Once hot, add the sliced beef, season with salt, and sear for 1 minute or until it gets some color. Flip the beef and repeat. Remove the beef from the wok and place it with the chicken.
3. Add enough oil to coat the bottom of the wok. Once hot, add the shrimp, season with salt, and stir-fry for 2 minutes. Then, add a splash of water and stir-fry for an additional 2 minutes. Remove the shrimp and place them in a bowl with the other cooked proteins.
4. In the wok, add more oil to coat the bottom and pour in the beaten eggs. Season with salt and stir-fry for 2 minutes. Remove the eggs and set them aside.
5. Now, add the chopped Fresno chili, shallot, garlic, half of the green onions, white pepper, and MSG to the wok. Stir-fry until the vegetables soften, which should take about 3 minutes. Then, add the cooked rice and stir-fry for an additional 2 minutes.
6. Add back the cooked proteins and eggs, and stir-fry until everything is well combined. Finally, pour in the sauce, reduce the heat, and mix until all the ingredients are thoroughly coated.
7. Stir in the finely chopped garlic and transfer the fried rice to a serving bowl. Garnish with additional sliced green onions before serving. Enjoy your delicious homemade fried rice!

These steps will help you create a flavorful and satisfying fried rice dish in no time.

Joshua Weissman Fried Rice – The Cheaper

Ingredients

For Fried Rice:

• 4 cups of cooked rice
• 3 scrambled eggs
• 3 tablespoons (42g) of vegetable oil
• 1 diced carrot
• 1 bunch of green onions
• Thinly sliced white parts of green onions
• 1 cup (135g) of frozen peas

For Fried Rice Sauce:

• Salt
• 1 tablespoon (14g) of unsalted butter
• 1 tablespoon (14g) of granulated sugar
• 3 tablespoons (42g) of soy sauce
• 1 tablespoon (12g) of white vinegar
• 3 cloves of grated garlic
• 1 tablespoon of grated ginger

Instructions

Preparing the Rice:

1. In a medium-sized pot, combine the rice and water. Place it over medium-high heat and bring it to a boil.
2. Reduce the heat to a simmer, cover, and let it gently simmer for 15 minutes.
3. Remove the pot from the heat and allow it to steam for an additional 15 minutes.
4. Transfer the cooked rice to a pan to cool. It’s recommended to refrigerate it overnight for best results.

Scrambling the Eggs:

1. Whisk the eggs in a bowl, season them with salt, and set aside.
2. In a nonstick skillet, melt the unsalted butter over medium heat. Once the butter is bubbling, add the whisked eggs.
3. Cook the eggs over medium heat, occasionally folding in the sides until they are mostly cooked. Flip the eggs when they are nearly done. Transfer them to a cutting board once finished and roughly chop them.

Preparing the Fried Rice Sauce:

1. In a small bowl, combine granulated sugar, soy sauce, white vinegar, and whisk until well-mixed. Add the grated garlic and ginger and whisk again.

Making the Fried Rice:

1. In a 12-inch skillet over medium-high heat, add vegetable oil and diced carrots once the oil is hot. Sauté the carrots until they are tender and begin to color.
2. Add the green onions to the skillet and sauté until they become slightly colored. Then, add the thinly sliced white parts of the green onions and stir for an additional minute.
3. Toss in the frozen peas over high heat and continue cooking until they are heated through.
4. Add the cooked leftover rice to the skillet. Stir frequently over high heat, then pour in the soy sauce mixture. Turn off the heat and stir everything together.
5. Once the ingredients are well-mixed, add the scrambled eggs and gently fold them into the fried rice.

Your homemade fried rice is ready to be served and enjoyed!

Joshua Weissman’s fried rice recipes showcase his culinary creativity, providing simple yet flavorful options for any occasion. Whether you choose “The Faster” for its convenience or “The Cheaper” for its affordability, you’ll enjoy a delicious meal that proves great food doesn’t have to be complicated or expensive.