Fried rice is one of my favorite dinner meals. No, not the take out kind, but the home made fried rice that my cousin taught me to make. It’s quick, it can be healthy, and it’s delicious! Pair it with a nice Amber Ale like Prohibition Ale and you’ve got a quick and tasty pairing.
Prohibition ended in 1933 and thank god it did because otherwise we wouldn’t have San Francisco Speak Easy Ales & Lagers giving us Prohibition Ale. The bottle claims that it “is a boldly hopped amber ale that strikes a perfect balance between caramel maltiness and its aggressive hopping.” It’s been “legit since 1997”!
The Style: An Amber Ale with 6.1% alc./vol.
Taste and Body: Fresh and light with a slightly smoky after taste. It’s smooth with a medium body that definitely emphasizes the mix of malts and hops.
Aroma: Fruity, fresh, and light.
Level of Recommendation: You won’t be breaking any laws going for this ale. I enjoyed it. I think it’s a great transition beer for the changing of the seasons.
Fried rice is a take out staple here in America. However, if I don’t feel like ordering take out or have a ton of left over rice, this dish is prefect (not to mention it cures some homesickness).
What you’ll need:
- Day Old Rice (do not under any circumstances use freshly cooked rice)
- Canola Oil
- A small onion
- A clove of garlic
- Soy Sauce
- Sesame Oil
- 2-3 Eggs
- Frozen veggies (I recommend peas, corn, and/or broccoli)
- Oyster Sauce (optional)
- Grated ginger (optional)
The day before make your rice. Put it in a sealed container and let it sit in the fridge over night.
Chop up your onion, garlic, and carrots. Set those a side and pull out the day old rice and canola oil. Put the onions and garlic in a large pan or wok with some oil. Cook the onions and garlic until they start to become translucent (roughly 3 minutes). Add in the rice and a little extra oil if needed. Fry up the rice for a few minutes on a medium to medium high heat. Do not allow the rice grains to split or “pop”.
Push rice, onions, and garlic to one side of the pan. Crack your eggs directly into the pan. Scramble the eggs.
While rice and eggs are still separated, add in the soy sauce, sesame oil, and oyster sauce to the rice. You want the eggs to remain separated so that they retain their color. Mix in the liquids. I recommend using long wooden hashi (chopsticks) to mix the rice, onions, garlic, and liquid. Mix for a couple of minutes, until the liquid appears to be fully integrated with the rice and onions. You can also add in the ginger here too.
Add in the carrots and frozen vegetables of choice. Mix the vegetables, eggs and rice all together. Continue mixing until the vegetables are fully cooked.
The rice is a nice umami flavor. There aren’t any spices (unless you feel the need to add sriracha), so it’s rich and a little salty. The fried rice negates the smokey aftertaste of the beer, but definitely brings out the hops. It’s a nice pairing that isn’t too heavy and very easy to make.
Level of Recommendation: I say go for it!