- Level: Intermediate
- Total: 1 hr 30 min
- Active: 35 min
- Yield: 15 to 20 skewers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 17.5 servings
- Calories
- 77
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 57 mg
- Sodium
- 186 mg
Fried rice is the perfect vessel for offal meats. Fluffy, savory rice seasoned with rich and robust offal is a perfect combination. I like jasmine or long-grain rice for this recipe.
- Level: Intermediate
- Total: 1 hr 30 min
- Active: 35 min
- Yield: 15 to 20 skewers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 17.5 servings
- Calories
- 77
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 57 mg
- Sodium
- 186 mg
Ingredients
Directions
Special equipment:
a charcoal grill; a large stovetop pressure cooker- Preheat a charcoal grill to medium-high heat.
- Add the oxtail directly to the grill and sear on all sides, about 3 minutes total. Remove from the grill and add to a large stovetop pressure cooker. Add the tripe and 1 quart water. Place on the lid and heat over medium-high heat until pressurized. Allow to cook under high pressure for about 45 minutes. Turn off the heat and carefully release the pressure, then open the lid. Carefully remove the tripe and rough chop. Remove the meat from the oxtail, then rough chop if needed, and set both aside.
- In a large skillet or wok, heat the oil until a whisp of white smoke appears, about 1 minute. Add the eggs and allow them to bubble, then immediately fold in the rice, pressing down to separate the rice grains. Cook and fold until the eggs coat the rice and start to set, about 2 minutes. Stir in the offal, soy sauce, sugar and salt. Continue to fold until the rice is fluffy and the ingredients are thoroughly incorporated, about 1 minute. (Don't be afraid to scrape the rice stuck to the bottom of the pan.) Cook until the rice absorbs the sauces and is slightly crisp on the edges.
- Fold in the green onions and white pepper and cook for an additional minute. Taste and adjust seasoning as needed with salt. Serve immediately.
Cook’s Note
My favorite offal for this rice is braised and cooked tripe, heart, tendon and oxtails. If using tough cuts, make sure to boil or braise for 2 hours, then cool and cut. If using soft offal like liver, you can sear until just cooked, then cool and dice.
