Everyone loves fried rice, but did you know the Chinese takeout classic can go way beyond the usual flavors? In her new cookbook “Fried Rice: 50 Ways to Stir Up the World’s Favorite Grain,” longtime Portland food writer and cookbook author Danielle Centoni shows just how versatile the dish can be.
In this class, she’ll show you how to make fast, flavorful and exciting variations on the weeknight staple.
Healthy: Fried Cauliflower Rice with Turkey Kofta, Mint and Feta. Find out the best way to cook with this healthy rice alternative.
Speedy: Chitranna (Indian Lemon Rice) with Curry Leaves and Cashews. Just as fast to make as traditional Chinese pork fried rice, but with Indian flavors.
A Little More Challenging: Nam Khao Tod with Pork Larb. Learn how to make puffed rice for this flavor-packed Laotian favorite.
What to Expect:
Demo + technique instruction
Light hands on work
Snacks, wine and good tunes
Finished dishes to enjoy
Each student will leave with a signed copy of “Fried Rice: 50 Ways to Stir Up the World’s Favorite Grain”
Class to be held: Thursday, September 5, 6:30 p.m.
About the instructor:
Danielle Centoni was a staff food editor and writer at The Oakland Tribune, The Oregonian, Imbibe Magazine, MIX Magazine and Eater Portland. She co-authored the cookbook Mother's Best with chef Lisa Schroeder of Mother's Bistro, The Sugar Cube with pastry chef Kir Jensen, and Portland Cooks, with 40 of the city's best chefs and bartenders. Her writing and recipes appear in regional and national publications including Better Homes and Gardens, EatingWell, Rachael Ray Everyday, Epicurious, Bon Appetit, and TheKitchn.com.