Yunnan Style Fried Rice

Thu, 19 November 2020

Chef: Mei Chin

Ingredients

Generous dose of olive oil -- maybe 1/3 cup? (this is not a diet dish)
4 garlic scapes, chopped (get these at Asia Market)
150 grams Serrano ends, chopped fine
2 potatoes, peeled and diced
3 cups of rice, cooked. (I am the worst cooker of rice, but lately I've been soaking 1 1/2 cups Thai jasmine in 2 cups water with a pinch of salt, and then bringing it to a boil, cover, simmer for only 15 minutes. Works for me. It's on the dry side.)
150 g frozen peas (fresh, obvs, if you can get it)
4 eggs
Salt
White pepper
20 g butter

In a cold pan with cold oil, start the garlic scapes with a hefty pinch of sea salt over medium high heat until they start to sizzle. Add the serrano, potatoes, and peas, season with a hefty pinch of white pepper, and cover the pan until the potatoes are tender, around 5-7 minutes. Add rice and stir-fry until everything is well coated, 2 minutes. Then make a well in the center, add 4 beaten eggs, and stir the eggs until they start to scramble, and then fold them into the rice. If you want a rice crust, you can keep cooking, but otherwise, just stir-fry for 1-2 more minutes. Add white pepper to taste, and also the 20 g of butter., which makes it silky.