Ah, rice. It's the perfect side. Sure, I may be partial because of my background, but it's not a millennia-old pantry staple for no reason. It's filling because it's a carb, it's the perfect vehicle for just about any flavor under the sun, and it can be cooked a vast array of ways: plain, congee'ed, and, of course, fried.
Who doesn't like fried rice? (If anyone says they don't, they probably shouldn't be trusted.) We've all indulged in ordering the General Tso's Chicken combo with BBQ pork fried rice at 3 a.m. from the crappy 24-hour Chinese takeout joint around the corner, am I right? In fact, it was a favorite pastime of mine when I first moved to New York City more than a decade ago. But I'm not going to peddle No. 1 Tasty China's pork fried rice; I'm giving you my fried rice recipe, which incorporates some of my favorite ingredients and flavors.
While I normally make this recipe with regular white rice, I realized I had this beautiful long grain red rice in my pantry and decided to use it here because that color is so photogenic. The two ingredients that make my fried rice recipe unique are Chinese sausage, which is sort of like a sweeter Italian salami and is a fantastic flavoring agent when chopped into small pieces, and miso, which gives the rice a sweet umami flavor. Both ingredients make this fried rice seriously addictive. Top it all off with a quail egg and you'll have yourself a fried rice that's No. 1 Tasty. Recipe below.
Serves 4 to 6
2 1/2 tablespoons vegetable oil
1 cup long grain red rice
2 cups water
1 medium yellow onion or 1/2 large white onion, chopped
3 small carrots, diced
3 large eggs
1 link of Chinese sausage
2 tablespoons soy sauce
1 tablespoon white miso
1 quail egg (optional)
Chopped scallions, for garnishing
- Heat 1 tablespoon oil in a sauce pot on medium heat and add the rice. Toast for 2 minutes, stirring frequently so it doesn't stick or burn.
- Add the water and bring to a boil, then lower the heat and let simmer covered until the rice is fluffy and the water is absorbed, about 45 minutes.
- Meanwhile, lightly beat the eggs and season with salt and pepper.
- When rice is almost done, add 1 tablespoon oil into a wok or large sauté pan and sauté onions and carrots on medium heat until onions soften and start to become translucent, about 8-10 minutes.
- Add the sausage and sauté for another 5 minutes.
- Add the rice and stir in the soy sauce and miso, stirring until evenly combined. Sauté until the soy sauce and miso are fragrant, about 2-4 minutes.
- Make a well in the middle of the rice and add the eggs. Scramble until cooked and mix with the rice. Turn off the heat.
- In a separate pan, fry a quail egg with the remaining oil.
- Scoop the rice in a small bowl, top with quail egg, and sprinkle with scallions.