$242 vs $13 Fried Rice: Pro Chef & Home Cook Swap Ingredients | Epicurious

Summary

In this cooking challenge, professional chef Esther and home cook Gabi prepare fried rice with contrasting budgets. Esther uses luxurious ingredients like Chilean king crab and Japanese spot prawns for a $242 dish, while Gabi creates a $13 version with common pantry items. Both cooks demonstrate their techniques, from making shrimp stock to wok preparation, resulting in two distinct yet delicious fried rice dishes.

Takeaways

• 🍽️ Esther, a professional chef, uses high-end ingredients like Chilean king crab, spot prawns, and Japanese ikura for her $242 fried rice.
• 🏡 Gabi, a home cook, works with more common pantry items for her $13 fried rice, aiming to elevate simple flavors with technique.
• 🦀 Esther's recipe involves wok-frying with Koshihikari rice and using the crab's body as a serving vessel for a dramatic presentation.
• 🦐 Gabi's shrimp are used in full, including the heads for making shrimp oil and paste, maximizing the flavor potential.
• 🍚 The importance of using day-old rice for fried rice is highlighted, as it has the right texture for wok-frying and rehydrating with other ingredients.
• 🔥 Seasoning the wok is emphasized for preventing food from sticking and enhancing the cooking process.
• 🥚 A unique technique of using egg yolk as an emulsifier for 'golden fried rice' is showcased.
• 🥬 The use of various aromatics like garlic, ginger, and red chili is highlighted to add depth to the fried rice.
• 👨‍🍳 Esther's professional touch includes making garlic chips and using shrimp oil for an upscale twist.
• 👩‍🍳 Gabi's approach to home cooking is practical, using ingredients like scallions and peas to add flavor and color to the dish.
• 🍳 Both chefs emphasize the quick cooking nature of fried rice, requiring all ingredients to be prepped and ready for a fast-paced cooking process.

Q & A

What is the main difference between Esther's and Gabi's fried rice ingredients?

Esther's fried rice ingredients are professional-grade with expensive items like Chilean king crab, spot prawns, and Japanese red salmon roe (ikura), costing $242, while Gabi's ingredients are more common and affordable, costing $13.

What special type of rice does Esther use for her fried rice?

Esther uses Koshihikari rice, a short-grain Japanese rice, which is perfect for fried rice due to its texture when rehydrated with oils and vegetables.

How does Gabi's recipe maximize the use of shrimp in fried rice?

Gabi's recipe uses the entire shrimp, including the head, which is full of flavor and can be used to make shrimp oil and shrimp paste, thus maximizing the utilization of the shrimp.

What is the significance of using day-old rice for fried rice?

Day-old rice is ideal for fried rice because it has drier and separate grains that do not clump together when stir-fried, which helps in achieving the desired texture.

How does Esther prepare the crab meat for her fried rice?

Esther takes apart the king crab legs by cracking them and wiggling the meat out of the joints, ensuring to remove the cartilage. She also uses the crab's body meat and prepares the claw meat intact.

What is the purpose of making shrimp stock in Gabi's fried rice recipe?

The shrimp stock is used to cook the rice, which elevates the flavor by providing a nice base seasoning to the rice.

What is the role of seasoning the wok in the fried rice cooking process?

Seasoning the wok involves coating it with oil and creating layers that act as a sealant to prevent food from sticking, which is crucial for stir-frying fried rice.

How does Esther use the shrimp heads to enhance the flavor of her fried rice?

Esther uses the shrimp heads to make shrimp oil and shrimp paste, which are then used to add umami and depth of flavor to the fried rice.

What is the trick Esther shares for using a wok at home without a wok-specific stove?

Esther suggests turning the stove's burner grate upside down to create a cradle for the wok, allowing for better heat distribution and maximum heat exposure.

How does Gabi's fried rice differ in terms of technique from Esther's fried rice?

Gabi uses a cast iron skillet instead of a wok and incorporates分离的蛋黄 to act as an emulsifier for the rice, which is a different approach from Esther's high-heat wok frying technique.

What unique garnishes does Esther add to her finished fried rice dish?

Esther garnishes her fried rice with fried egg, scallion greens, garlic chips, and ikura (Japanese red salmon roe) for added saltiness and a gourmet presentation.