Chef Adam Evans uses any kind of smoked white fish (grouper, snapper, flounder) for the fragrant rice he serves. For a milder dish, seed and de-rib the chile before mincing.
Slideshow: Rice Pilaf Recipes
2 tablespoons unsalted butter
3/4 cup diced tomatoes
1 tablespoon curry powder
1 tablespoon peeled and minced fresh ginger
1 teaspoon minced Thai bird chile
4 garlic cloves, minced
2 shallots, minced
3 cups leftover or cooked and cooled basmati rice
1 cup flaked smoked trout (about 8 ounces)
1 tablespoon extra-virgin olive oil
2 large eggs, lightly beaten
1/2 cup coarsely chopped basil
1/2 cup coarsely chopped cilantro
1/2 cup coarsely chopped mint
1/2 cup thinly sliced scallions, green and light green parts only
1/4 cup chopped unsalted roasted peanuts
How to Make It
In a large skillet, melt the butter over moderately high heat. Add the tomatoes, curry powder, ginger, chile, garlic and shallots and cook, stirring, until the tomatoes are beginning to brown, about 4 minutes. Stir in the rice and trout and cook, stirring once or twice, until the rice is toasted and crisped, about 3 minutes. Using a spoon, make a hole in the middle of the rice and pour in the olive oil. Add the eggs and let them cook, undisturbed, until the bottom starts to set. Stir in the basil, cilantro, mint and scallions and season with salt and pepper. Transfer the fried rice to a serving platter, sprinkle with the peanuts and serve immediately.
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