Outdoor Grilling
Wok Fried Rice
Makes 4-6 servings
Wok Fried Rice
Makes 4-6 servings
A fun take on traditional fried rice amped up with Chinese sausage and kimchi. The secret in any fried rice dish is to make the rice a day ahead and let it chill overnight. Cooking the rice ahead not only speeds up cooking the day of, but ensures minimal clumping and promotes grain definition in the finished dish.
Ingredients
Rice (cook one day ahead):
- 1 cup jasmine rice or long grain rice
- 1½ 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
Preparation
Rice:
- Rinse rice in a fine mesh strainer under cold water until clear.
- Add all ingredients to a rice cooker or pot. Cook on medium heat covered until all liquid is absorbed. Stir with fork
- Cool at room temperature on a sheet pan. Cover and refrigerate overnight.
Fried Rice:
- Heat wok on high and add oil.
- Lower temperature to medium and cook sausage. Set sausage aside.
- Add onion, garlic, ginger and cabbage to wok. Saute for 1-2 minutes on high heat, stirring vigorously. Add rice and saute for 1 minute, stirring to combine, break up any large clumps before adding to wok.. Add sausage, kimchi, and oyster sauce, tossing to combine
- Move rice up sides of wok creating a well in the center. Add eggs and scramble. Once eggs are cooked, fold rice and eggs together
- Toss with lime juice and basil and serve
