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Fried Rice

  • 2 cups cooked jasmine rice, chilled.  // must be chilled! It's the most important thing!
  • 2 slices fatty bacon
  • 2 eggs
  • a bit of milk
  • salt
  • a few green onions, sliced into about 1/4 cup
  • soy sauce
  1. Break up the rice into grains, so it's not clumpy.
  2. Dice 2 slices of fatty bacon and cook on medium heat until done.
  3. While they're cooking, beat 2 eggs and some milk and salt, and cook over medium heat until scrambled. Chop up into pieces and set aside.
  4. Add the two cups of cold rice to the bacon fat and chop/stir. Then leave it alone for 30-60 seconds at a stretch before stirring each time, to let the rice brown in batches. You may need to add some more oil. Cook for 5 to 10 minutes.
  5. Add the scrambled eggs and sliced green onions, and stir.
  6. Add enough soy sauce (and stir) until it gets light brown. Add salt to taste.

Alternative idea: carnitas fried rice!


Pork belly fried rice

Get:
  • 4 cups cooked rice, chilled.  // must be chilled! It's the most important thing!
  • 0.5 lbs pork belly, 1cm slices, skinless (or skins cut)
  • 3 eggs
  • 2 tbsp milk
  • 0.25 tsp morton's fine salt for the pork belly
  • 0.25tsp onion powder
  • 0.25tsp garlic powder
  • 0.25tsp black pepper
  • 0.25tsp red pepper flakes
  • 2 tbsp soy sauce  // tbd quantity
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 3 green onions, chopped into 5mm rounds  // can do this instead of the garlic/shallot
  • sesame oil
Do:
  • Preheat oven to 450F
  • Season pork belly with salt, pepper, garlic powder, onion powder, red chili flakes
  • Roast at 450F for 10-15 minutes or until fat is half rendered.  // tbd timeframe. Easy to overcook!!!!
  • Reduce heat to 300F and roast for 20-30 minutes.  // this may be way too long or too hot!
  • Reserve the grease from the pork belly
  • Chop the pork belly into 0.5cm pieces.
    ==
  • Scramble the eggs on low heat with milk, a few drops of sesame oil, some salt, pepper, garlic powder, and onion powder. Set aside.
  • Sautee the garlic and shallot in 1tbsp of pork fat until soft, about 4 minutes. Set aside.
  • Break up the rice into grains, so it's not clumpy.
  • In a wok, heat all of the remaining pork fat on medium high heat, approximately 4 tbsp (?) until shimmering
  • Fry the rice in the pork fat on medium high heat, letting the rice brown. 5-10 minutes.
  • Add the eggs, pork bits, shallot/green onion, and garlic to the mixture and stir.
  • Reduce heat to low.
  • Add a 1 tsp sesame oil and stir.
  • Add enough soy sauce to brown the rice, and season to taste. Don't cook more than another 30 seconds.
  • Serve.

Results:
  • Don't cook the eggs in the same pan as the fried rice! The egg will stick and then burn horribly when its time to crank the heat. Easier just to use a different pan.
  • At 450F for 30 minutes, the thin pork belly was way overcooked! It got to too high a temperature, I think because it fried in the rendered fat. Monitor temperature next time.
  • At 450F for 10 minutes, a lot of fat remained un-rendered. However, the pork meat didn't really brown or fry, and it just tasted like tough pork chop. Frying it in the fat is more tasty even though the meat turns to rock. Sous vide?
  • The pork was also tough, which makes me think that if would have been chewy if it hadn't been burned. Try sous vide next time?
  • 1lb of pork belly is too much grease for 3 cups of rice. 0.5lb pork belly for 4 cups of rice is closer to what you want.
  • Rice fried well otherwise.
  • Had a goo "bacon and eggs" taste.



Fried rice balls

Get:
  • all of the above, except
  • short grain sticky rice
  • rice vinegar / something tangy?
  • heat

Do:
  • Measure the wet volume of 1 cup dry rice to 1 cup filtered water
  • Rinse the rice at least 3 times
  • Let soak for 10 minutes cold
  • Dump into shallow pan and bring to boil, covered
  • One lid is rattling / steaming, reduce heat to LOW for 5 minutes
  • After 5 minutes, rice may make a sound like it is sizzling because the water is largely gone
  • Turn off heat, let stand for 10 more minutes
  • Toss and serve
  • ====
  • Make fried rice as above, except
  • chop the egg, bacon, and green onion very finely
  • ====
  • When frying the rice, chop into bits because it's sticky!
  • After serving, form the rice into balls
Results:
  • i used too much bacon and they were too greasy! Only use 2-3 strips per cup of dry rice, like it says
  • They got gummy and gross when cold