April 14, 2018
Lunch, Side Dishes, Eggs,
Rice, White Rice, Vegetables, Asian, Stove Top more
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"Recipe source: Milk Street Magazine (April/May 2017)"
In a bowl combine the first 4 ingredients (fish sauce - sugar) and set aside. Use your hands to break up the rice so no clumps remain and set aside.
In a skillet over medium high heat heat the oil until just smoking. Pour in the eggs and cook, stirring, until just set. Transfer the eggs to a plate and then add the pancetta to the skillet and cook over medium until crisp. Using a slotted spoon transfer to the plate with the eggs.
Pour off all but 1 tablespoon of the fat from the skillet and return to medium high heat. Add the scallion whites, shallot and garlic and cook until softened (1 minute). Add the rice and cook, stirring occasionally, until heated through (2 minutes).
Sri the fish sauce mixture and hen pour over the rice and cook, stirring until well mixed. Stir in the pencil and egg, breaking up the egg. Transfer to a large platter and sprinkle with cilantro and scallion greens. Serve with cucumber, lime wedges and pickled chilies.
To make the white rice for the fried rice (20 minutes plus cooling)
Line a rimmed baking sheet with kitchen parchment and lightly coat with vegetable oil. In a large saucepan, combine 2 cups water, 1 1/2 cups jasmine rice and 1/2 teaspoon salt. Bring to a simmer, then reduce to low, cover and cook until tender and fluffy (15-20 minutes). Fluff with a fork, then spread on a baking sheet. Let col, then cover and refrigerate until cold.
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