Fried rice is a great go-to recipe. Once you get the technique and seasoning down, you can alter it for any veg or meat you’ve got on hand--perfect for summer when you're harvesting from the garden or in the winter when you’re relying on what’s in the freezer! Below you’ll see what I used this time, but so long as you end up with roughly 3 cups of diced elements you can use what you have available. It’s best to use day-old rice as it will be a bit drier and fry up quicker, resulting in a nice crisp texture instead of mush. I prepared mine in a rice cooker the day before, but using leftover from take-out works just as well.
I finished up my rice, then fried an egg in a hot pan, using the Momofuku Chili Crunch as the cooking oil. This resulted in a crispy, crunchy, spicy fried egg with a gooey yolk ready to dribble through the rice beneath.
Makes 4-6 servings
Ingredients:
- 4 cups day-old rice (I used Sushi, but any medium or long grain white rice will do!)
- 4 tablespoons vegetable oil, divided
- 3 teaspoons sesame oil, divided
- ¼ cup soy sauce, or tamari for gluten-free
- 2 teaspoons SKORDO Asian Sesame Tuna Rub
- 1 small red onion
- 2 small summer squash
- 1 small bell pepper
- 1 carrot
- 2 large mushrooms
- 1 handful of kale, stems removed
- 2 scallions
- ¼ cup corn
- ¼ cup frozen edamame
- 6 eggs (2 for the rice + as many as you’d like fried)
- 1 tablespoon Momofuku Chili Crunch Oil
Directions:
- Dice your vegetables.
- Heat a large skillet (or wok if you have it!) on high heat. Preheat 2 tablespoons of vegetable oil.
- Working from hearty veg to tender veg, begin sautéing. I added bell pepper and carrot. Let them cook down, then onion + squash.
- At this point add your remaining 2 tablespoons of vegetable oil.
- Then mushrooms, scallions, kale, edamame, and corn. The key is to allow them to fry on one side, so don’t toss or stir too often. If your pan is crowded, try to remove some, set aside, and carry on in batches.
- Once your veggies are cooked, push them to one side of the pan and dump in your cold rice. If it’s clumpy, break it up with your spoon.
- Toss veg and rice together, then push to one side and add your sesame oil to the empty space. Crack 2 eggs into the sesame oil, allowing to cook for a moment before scrambling.
- Once eggs are cooked, stir to combine with rice + veg. Add your soy sauce until desired color is achieved, and then season with 2 teaspoons Asian Sesame Tuna Rub.
- Lower your heat to medium, and allow the bottom of your rice to crisp up.
- In the meantime, heat a nonstick pan over medium-high heat.
- Once smoking hot, add your chili oil. Crack your eggs directly into the chili oil. Adjust heat to medium and allow whites to cook.
- Once eggs are just about set, turn off heat and allow to carryover cook in pan.
- Plate your fried rice, top with fried eggs and drizzle with additional chili oil. Enjoy!
