Recipe courtesy of Joya's
Recipe courtesy of Joya's
Episode:
Burgers, Bone Marrow and Bangladesh
Joya's Fried Rice
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- Level: Advanced
- Total: 9 hr 35 min (includes chilling time)
- Active: 1 hr 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 2483
- Total Fat
- 182 g
- Saturated Fat
- 31 g
- Carbohydrates
- 138 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 72 g
- Cholesterol
- 867 mg
- Sodium
- 3450 mg
- Level: Advanced
- Total: 9 hr 35 min (includes chilling time)
- Active: 1 hr 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 2483
- Total Fat
- 182 g
- Saturated Fat
- 31 g
- Carbohydrates
- 138 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 72 g
- Cholesterol
- 867 mg
- Sodium
- 3450 mg
Ingredients
Rice:
Bacon:
Stir-Fry Kit:
Sauce:
Chicken Nuggets:
Crispy Egg:
Fried Rice:
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Directions
Special equipment:
a deep-fry thermometer; a wok- For the rice: One day ahead, cook the basmati and jasmine rice in a rice cooker according to the manufacturer’s instructions. Allow to cool in a single layer on a sheet pan, then wrap in plastic and refrigerate overnight.
- For the bacon: Steam the bacon for 20 minutes to tenderize. Chill, then cut into 3/4-inch lardons.
- For the stir-fry kit: Stir together the scallions, garlic, ginger and shrimp paste in a bowl.
- For the sauce: Whisk together the sweet soy sauce, oyster sauce, sambal oelek, umami seasoning, sriracha sauce, chile oil, sesame oil and black pepper in a bowl.
- For the chicken nuggets: Preheat the oil to 260 degrees F in a wok.
- Sprinkle the chicken with the blackened seasoning. Portion the chicken into 1-ounce balls. Combine the chicken flour with the cornflakes in a bowl, crushing with your hands. Dredge the chicken in the flour, then the beaten eggs, then the flour again. Fry until lightly browned and cooked through, about 4 minutes, then set aside.
- For the crispy egg: Pool oil in a wok, then heat to 375 degrees F.
- Carefully lower the eggs into the oil, then fry, carefully basting with the oil and flipping once super carefully, before removing with a slotted spoon, 20 seconds. Deep-fry the bacon and chicken nuggets in the oil until heated through and crispy, about 2 minutes. Remove and drain on a rack or paper towels. Clean the wok.
- For the fried rice: Heat a wok over high heat until hot enough to make water dance. Season the wok with the oil and swirl. Stir-fry the stir-fry kit in the oil until an aroma is released, 20 to 30 seconds. Add the rice, keeping it agitated the whole time, until popping, 2 to 3 minutes. Push the rice to the side of the wok, then add the eggs and scramble. Deglaze the pan with the sauce by swirling it down the sides of the wok. Stir-fry until the rice is not wet but not dry, like a glazed wing or rib, 1 to 2 minutes. Remove to a plate, then top with the nuggets, bacon and crispy fried eggs, then garnish with cilantro, fried onion and garlic, additional chile oil and lime wedges.
