Fried Rice

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Thai Fried Rice with Eggs Pork Belly and Frizzled Leeks Recipe – Category: Fish

Thai Fried Rice With Eggs Pork Belly And Frizzled Leeks Recipe

Ingredients

Serves 6

  • 1 medium leek, white part only
  • 1 cup oil for frying
  • 3/4 tsp coarse sea salt
  • 7 tbsps. extra-virgin olive oil
  • 1/4 cup finely chopped sweet onion
  • 1 tsp minced garlic
  • 1 tbsp fish sauce
  • 1 tsp minced fresh ginger
  • 1 lb. cooked pork belly, cut into 1/4-inch dice
  • 3 cups cooked rice, at room temperature
  • 6 large eggs
  • 1 tbsp lime juice
  • 3 scallions, trimmed and coarsely chopped

Method

  1. To make the leek, thinly slice it into 3-inch-long julienne strips
  2. Rinse in a bowl of water to remove any grit, remove from the water with a slotted spoon and pat dry
  3. In a small saucepan, heat the oil over medium-high heat until it’s between 325 and 350 degrees F on a candy/deep-fry thermometer
  4. Reduce the heat to medium
  5. Lift the leeks from the oil using the slotted spoon, allow excess oil to drain off and transfer to a large plate lined with a couple of layers of paper towel.
  6. Gently shake on the paper towel and then slide the leeks onto the paper towel below it, discarding the oil-soaked top layer.
  7. Season the leeks with 1/2 tsp salt and let them cool to room temperature.
  8. Heat 5 tbsps.
  9. Olive oil in a large nonstick skillet over medium heat.
  10. Add the onion and the remaining 1/4 tsp salt.
  11. Saute until the onion begins to soften and just begin to brown, about 4-5 minutes.
  12. Stir in the garlic and cook for 30 seconds longer.
  13. Turn the heat to medium-high and stir in the fish sauce and ginger.
  14. Add the pork belly and cook for 30 seconds.
  15. Add the rice and cook until the rice is warmed through and beginning to brown, about 5 minutes.
  16. Remove from the heat and keep warm.
  17. Heat a large skillet over medium heat and add the remaining 2 tbsps of olive oil
  18. Crack the eggs into the skillet and cook for 2 minutes until the whites are set
  19. Turn the eggs and cook for 1 minute longer
  20. Divide the rice evenly among 6 bowls and sprinkle on the lime juice
  21. Top each with an egg and garnish with scallions to serve

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