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FRIED RICE 2 WAYS

Name: FRIED RICE 2 WAYS
Cook time: 1800 s
Total time: 1800 s
Yield: 2 servings
Ingredients: For the Alvin’s Fried Rice; 4 tbsp neutral oil, divided; 3 large eggs; 2 Chinese style cured sausages, chopped; 3 scallions, finely sliced (whites and green separated); 1 tsp granulated sugar; 1 tsp kosher salt; 2 tsp MSG; For the Pastrami Fried Rice Ingredients :; As needed vegetable oil; 2 large eggs, beaten; 2 garlic cloves, minced; 1 1/2 tsp fresh ginger, minced; 5 oz pastrami, cut into 1/2” pieces; 1/2 yellow onion, finely chopped; 2 scallions, finely sliced (whites and green separated); 1/2 cup sliced purple cabbage; 1 1/2 cup leftover rice (preferably short grain); To taste soy sauce (~1 Tbsp); To taste sesame oil (~2 tsp); 2 1/2 tbsp Optional: pickle brine; Rye Bread Chili Crisp (see recipe below); For the Rye Bread Chili Crisp; 4 pieces rye bread; 1 tbsp neutral oil; 2 tbsp chili crisp

cook:

30 min

663,468 views In this episode, we explore two different styles of making Fried Rice. One, ultilizes whatever leftovers you might have on hand for a quick and delicious meal; the other is the traditionally observant method of making Fried Rice. Enoy either or both of these dishes next time you have some spare rice in the fridge.

2 servings

original

metric

INGREDIENTS

For the Alvin’s Fried Rice

4 tbsp neutral oil, divided

3 large eggs

2 Chinese style cured sausages, chopped

3 scallions, finely sliced (whites and green separated)

1 tsp granulated sugar

1 tsp kosher salt

2 tsp MSG

For the Pastrami Fried Rice Ingredients :

As needed vegetable oil

2 large eggs, beaten

2 garlic cloves, minced

1 ½ tsp fresh ginger, minced

5 oz pastrami, cut into 1/2” pieces

0.5 yellow onion, finely chopped

2 scallions, finely sliced (whites and green separated)

½ cup sliced purple cabbage

1 ½ cup leftover rice (preferably short grain)

To taste soy sauce (~1 Tbsp)

To taste sesame oil (~2 tsp)

2 ½ tbsp Optional: pickle brine

Rye Bread Chili Crisp (see recipe below)

For the Rye Bread Chili Crisp

4 pieces rye bread

1 tbsp neutral oil

2 tbsp chili crisp

DIRECTIONS

For the Alvin’s Fried Rice

Preheat the wok over high heat, preferably using an outdoor wok burner.

Add 3/4th of the oil and heat until the oil is just beginning to smoke.

3 tbsp neutral oil, divided

Add the eggs and stir rapidly with a large metal ladle until the eggs are completely cooked and pebbly in texture, about 30 seconds.

3 large eggs

Add the chopped cured sausauce and toss to combine them with the cooked egg.

2 Chinese style cured sausages, chopped

Next add the sliced whites and half of the scallion greens to the wok. Once again, toss to combine. Cook the mixture for 30 seconds or until all of the ingredients are heated through.

3 scallions, finely sliced (whites and green separated)

Add the rice and the remainder of the oil. Toss to combine the ingredients, then using the back of the ladle, flatten the mixture against the bottom of the wok to break up any clumps of rice.

1 tbsp neutral oil, divided

Season the fried rice with sugar, salt, and MSG. Finish the dish with the remaining scallion greens then, toss to combine and serve immediately.

1 tsp granulated sugar

1 tsp kosher salt

2 tsp MSG

For the Pastrami Fried Rice

Heat oil in a large high-walled skillet over high heat.

2 tbsp As needed vegetable oil

Once the pan is just starting to smoke, add the eggs and stir constantly until cooked through.

2 large eggs, beaten

Add the garlic and ginger to the pan and stir to combine. Cook the aromatics for 20-30 seconds.

2 garlic cloves, minced

1 ½ tsp fresh ginger, minced

Add the pastrami and stir or toss to combine. Allow the meat to reheat for 30 seconds to 1 minute.

5 oz pastrami, cut into 1/2” pieces

Add the onion and white scallions and cook for 1 minute, or until the onions are just beginning to turn translucent. Then, add the purple cabbage and cook for 1-2 minutes, once again stir or toss to combine.

0.5 yellow onion, finely chopped

2 scallions, finely sliced (whites and green separated)

½ cup sliced purple cabbage

Make a large well in the center of the pan and add in another tablespoon of oil. Wait 30 seconds for the oil to preheat, then all the rice. Let the rice crisp, untouched, for 30-45 second, then stir and/or toss to combine the fried rice.

As needed vegetable oil

1 ½ cup leftover rice (preferably short grain)

Finish with the soy sauce, sesame oil, and optionally, the pickle brine to taste.

To taste soy sauce (~1 Tbsp)

To taste sesame oil (~2 tsp)

2 ½ tbsp Optional: pickle brine

Divide the fried rice between two bowl and garnish with Rye Bread Chili Crisp and the remaining sliced scallion greens.

Rye Bread Chili Crisp (see recipe below)

For the Rye Bread Chili Crisp

Make the rye bread crisp: add the bread to a 300°F and bake until dry, about 20-25 minutes.

4 pieces rye bread

Grind the bread in a food processor.

In a small skillet, heat the neutral oil over medium heat. Add the breadcrumbs and chili crisp, then stir to combine.

1 tbsp neutral oil

2 tbsp chili crisp

Cook the mixture for 1-2 minutes longer to combine the flavors, then transfer it to a bowl and reserved until ready to serve.

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