2 tablespoons neutral oil, such as canola or vegetable, plus more as needed
3/4 cup diced bacon or ham
3/4 cup diced white onion
2 cloves garlic, minced
1/4 cup diced carrots
1/4 cup snap peas, sliced, or other seasonal vegetables
2 large eggs, beaten
4 cups cooked rice
2 tablespoons soy sauce
2 tablespoons oyster sauce
Kosher salt
2 scallions, chopped
Freshly ground white pepper
Steps:
Heat a large skillet or wok over high heat, then add the 2 tablespoons of oil and the bacon. Cook the bacon, stirring occasionally, until crispy, about 2 minutes. Stir in the onion, garlic, carrots and snap peas and cook, stirring occasionally, until the vegetables start to soften, about 1 minute.
Add the eggs to the skillet, then add the rice directly into the wet egg. Using the back of a spatula or spoon, press the rice into the egg, fold and repeat until the rice is completely coated and heated through. Add the soy sauce and oyster sauce and stir to coat the rice. Season with a pinch of salt. Cook over high heat, stirring, until the rice is heated through, 2 to 4 minutes. Garnish with the scallions and some white pepper.
VEGETABLE EGG FRIED RICE
Light and fluffy are words that should describe well-made fried rice. It shouldn't be weighed down with soy sauce or oil. Using eggs is the key to keeping it light. Cooking the rice right into the wet egg creates a pillowy, fluffy fried rice.
In a large skillet, heat the oil until a wisp of white smoke appears. Add the garlic and onion, saute 30 seconds. Add the beaten eggs and immediately add the rice, gently press down in small circles to separate the rice grains.
Stir in the carrot and bell pepper and cook for about 1 minute. Don't be afraid to scrape rice stuck to the bottom of the pan. Fold in the oyster sauce, soy sauce, sugar, white pepper and salt. Continue to stir and fold for about 2 more minutes. Cook until the rice absorbs the sauces and is slightly crisp on the edges.
Fold in the green onions and serve immediately.
OFFAL FRIED RICE
Fried rice is the perfect vessel for offal meats. Fluffy, savory rice seasoned with rich and robust offal is a perfect combination. I like jasmine or long-grain rice for this recipe.
1/2 pound tripe, fat trimmed off and cut into large, even-sized pieces
3 tablespoons canola oil
3 large eggs, lightly beaten
4 cups cooked day-old rice, long-grain or Jasmine
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon kosher salt
2 to 3 green onions, chopped
1 teaspoon ground white pepper
Steps:
Preheat a charcoal grill to medium-high heat.
Add the oxtail directly to the grill and sear on all sides, about 3 minutes total. Remove from the grill and add to a large stovetop pressure cooker. Add the tripe and 1 quart water. Place on the lid and heat over medium-high heat until pressurized. Allow to cook under high pressure for about 45 minutes. Turn off the heat and carefully release the pressure, then open the lid. Carefully remove the tripe and rough chop. Remove the meat from the oxtail, then rough chop if needed, and set both aside.
In a large skillet or wok, heat the oil until a whisp of white smoke appears, about 1 minute. Add the eggs and allow them to bubble, then immediately fold in the rice, pressing down to separate the rice grains. Cook and fold until the eggs coat the rice and start to set, about 2 minutes. Stir in the offal, soy sauce, sugar and salt. Continue to fold until the rice is fluffy and the ingredients are thoroughly incorporated, about 1 minute. (Don't be afraid to scrape the rice stuck to the bottom of the pan.) Cook until the rice absorbs the sauces and is slightly crisp on the edges.
Fold in the green onions and white pepper and cook for an additional minute. Taste and adjust seasoning as needed with salt. Serve immediately.
2 cups white long grain rice, such as jasmine or basmati
Steps:
Put the rice in a medium bowl and fill with cold water. Gently agitate the rice to loosen any dust and sediment clinging to the rice and drain through a fine mesh sieve. Repeat 2 more times.
Transfer the rice to a medium saucepan and shake the pan to level the rice. Add enough water so that when you place the tip of your index finger on the top of the rice, the water comes up to the first crease (joint) of your finger. Cover the pot with a tight-fitting lid and place over high heat. As soon as the rice comes to a boil, reduce the heat to low and cook for 20 minutes. Transfer the rice to a large bowl and fluff with a heatproof spatula.
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