| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 295 | 8g | 1g | 53g |
| sugars | fibre | protein | salt |
| 7g | 4g | 9g | 1.5g |
From my kitchen to yours, I am thrilled to share one of my choice recipes: Shiso Fried Rice: Traditional fried rice with added Shiso leaves. As a food enthusiast with an Italian-American background, I cherish the art of incorporating vivid and diverse flavors into my cooking. Not just for their vibrant taste but also the health implications they bear. This dish does an exceptional job in marrying the soothing complexity of traditional fried rice with the uniquely aromatic flavor of Shiso leaves. It reminds me of gathering around the dinner table with my family, the aroma of delicious home-cooked meals wafting through the air, creating memories that last a lifetime.
A Feast of Flavors and Health Benefits
Beyond its delightful play of tastes and textures, Shiso Fried Rice is a powerhouse of nutrients. It’s packed with protein from the eggs, fiber, and vitamins from the red bell peppers, peas, carrots, onions, and the star ingredient – Shiso leaves. Apart from being intensely flavored, Shiso leaves contain rosmarinic acid which has shown its potential in resisting allergenic reactions and addressing issues like atopic dermatitis. From the antioxidant-rich pineapple to the immunity-boosting garlic, this is a hearty dish that doesn’t compromise on nutrition.
Perfect Pairings
Like any versatile dish, the Shiso Fried Rice pairs nicely with a variety of dishes. Enjoyed solo or coupled with tofu and summer vegetable curry, it’s a recipe robust enough to stand on its own and yet, flexible enough to blend with other courses seamlessly. Imagine a spring evening spent with a bowl of this vibrant fried rice and a refreshing glass of plum wine. Culinary nirvana, simply put.
The beauty of this recipe doesn’t stop there. It’s adaptable. You may swap the pineapple with different fruits like apple or orange segments to add a new twist every time you bring it to the table. You also have full liberty to recreate the dish into a heartier version by adding some cooked shrimp or chicken strips, for example. To me, that’s what embodies home cooking – a medley of love, tradition, and creativity.
I invite you to take this journey, to explore new ingredients, and intertwine them with classic ones. To continue making and sharing memories around our kitchen tables with dishes like Shiso Fried Rice. Beloved recipes that nourish both our bodies and souls.
What You’ll Need
- 3 cups of cooked jasmine rice
- 2 tablespoons of vegetable oil
- 2 eggs, beaten
- 1 medium onion, finely chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 cup of frozen peas and carrots
- 1 cup of pineapple chunks
- 1/2 cup of freshly chopped Shiso leaves
- 2 green onions, thinly sliced
- 1/2 cup of soy sauce
- 1 tablespoon of sesame oil
Method
Step One
Heat the vegetable oil in a large frying pan or wok over medium-high heat. Once the oil is hot, add the beaten eggs and cook until they are scrambled and just set. Remove the eggs from the pan and set them aside.
Step Two
In the same pan, add the finely chopped onion. Cook the onion until it is translucent and begins to brown, about 5-7 minutes. Afterward, add the minced garlic and cook for another 1-2 minutes until the garlic is aromatic and lightly golden.
Step Three
Add the diced red bell pepper, frozen peas and carrots to the pan. Stir to combine with the onions and garlic, and cook for another few minutes until the vegetables are just tender.
Step Four
Add the cooked jasmine rice to the pan. Stir everything together until the rice is well combined with the vegetables. Then, make a well in the middle of the pan and pour the soy sauce and sesame oil into the well. Stir again to ensure all the ingredients are evenly coated in the sauces.
Step Five
Add the pineapple chunks and chopped Shiso leaves to the pan. Stir to combine again, then add the scrambled eggs back into the pan, breaking them up into small pieces as you stir.
Step Six
Cook everything together for another few minutes until the pineapple is warm and the Shiso leaves are wilted. Top the fried rice with thinly sliced green onions before serving.
