FRIED RICE 2 WAYS

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.

Method

Serves: 2

Alvin’s Fried Rice Method:

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

  2. Add 3 tablespoons oil and heat until the oil is just beginning to smoke. 

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

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

  5. 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.

  6. Add the rice and an additional tablespoon of 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. 

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

Pastrami Fried Rice Method:

  1. Heat 2 tablespoons of oil in a large high-walled skillet over high heat. 

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

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

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

  5. 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.

  6. 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. 

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

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

Rye Bread Chili Crisp Method:

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

  2. Grind the bread in a food processor.

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

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

Ingredients

Alvin’s Fried Rice Ingredients:

  • 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

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 ½” pieces

  • ½ yellow onion, finely chopped

  • 2 scallions, finely sliced (whites and green separated)

  • ½ Cup sliced purple cabbage 

  • 1 ½ Cups leftover rice (preferably short grain)

  • To taste soy sauce (~1 Tbsp)

  • To taste sesame oil (~2 tsp)

  • Optional: 2-3 Tbsp pickle brine

  • Rye Bread Chili Crisp (see recipe below) 

Rye Bread Chili Crisp Ingredients:

  • 4 pieces rye bread 

  • 1 Tbsp neutral oil 

  • 2 Tbsp chili crisp

Emilija Saxebasics with babish, fried rice, leftovers