Wok Fried Rice

4-6

Rice (cook one day ahead):

1 cup                          Jasmine rice or long grain rice

1 ½ cups                   Water

1 teaspoon                 Rice wine vinegar

1 teaspoon                 Coconut oil

1 pinch                       Kosher salt

Fried Rice:

¼ cup                        Oil (high smoke point peanut, vegetable, or coconut)

1 lb                             Chinese Sausage, no casings

1                                  Medium red onion, julienne

3 cloves                      Garlic, minced

1 tablespoon             Fresh ginger, minced

½                                Napa cabbage, shaved

3 cups                         Cooked rice

8 oz                             Kimchi, rough chop

3 tablespoons           Oyster sauce or Asian BBQ sauce

2                                  Eggs, lightly beaten

1                                  Lime, juiced

¼ cup                        Thai Basil, chiffonade

RICE:

1. Rinse rice in a fine mesh strainer under cold water until clear
2. Add all ingredients to a rice cooker or pot
3. Cook on medium heat covered until all liquid is absorbed
4. Stir with fork
5. Cool at room temperature on a sheet pan
6. Cover and refrigerate overnight

FRIED RICE

1. Heat wok on high and add oil
2. Lower temperature to medium and cook sausage
3. Set sausage aside
4. Add onion, garlic, ginger and cabbage to wok
5. Saute for 1-2 minutes on high heat, stirring vigorously
6. Add rice and saute for 1 minute, stirring to combine, break up any large clumps before adding to wok
7. Add sausage, kimchi, and oyster sauce, tossing to combine
8. Move rice up sides of wok creating a well in the center
9. Add eggs and scramble
10. Once eggs are cooked, fold rice and eggs together
11. Toss with lime juice and basil and serve