As Chef Gusteau would say, "ANYONE CAN COOK". This goes for my brother who has no affinity to cooking or to appreciating good food. But when it comes to his favourite dish, my brother Chico can make a mean fried rice. Our family has concocted a multiple variety of fried rice, and I've decided that this one tops the entire troop. What is good fried rice, you might ask? It has to be tasty, not pasty. The rice grains should be cooked "al dante", fried until some of the grains have a light crispiness to them, and must be flavourful. The secret?...using the reduced juice of a good ribeye steak after searing it in a hot cast iron pan.
Preparation: 5 minutes, Cooking Time: 10 minutes
Recipe "au pif":
Reduced juice from seared ribeye steak (or any other juicy steaks)
4 small bowls of cooked rice (preferably Jasmine long grain rice)
2 sprigs scallions (optional) finely chopped
1/2 cup frozen peas (thawed at room temperature)
2 large eggs
1 1/2 tbsp fish sauce
1 1/2 tbsp soya sauce (preferably light in sodium)
1 1/4 cup vegetable oil
black ground pepper to taste
Heat the same pan in which you seared the steak and reserved the reduced juice, on high.
Add in the half the amount of the oil. Stir in the chopped scallions until lightly brown.
Add in the rice and stir well for about 2 minutes until well mixed with the juice, the oil and the scallions.
Add in the peas, fish sauce, soya sauce and stir another 2 minutes.
Make a small well in the middle of the rice and add in the eggs. Let them fry for about 10 seconds and stir the eggs and rice generously until the eggs are well mixed in.
Add the rest of the oil and stir for another 2 minutes until some of the rice starts to brown and the edges turn a little crispy. Add more oil if needed to get that result. Stir.
Serves 4 people.
Makes a perfect side dish for meats, fish or sea food.
I would love to hear from you and know how your rice turned out!