Fried Rice With Crispy Prosciutto Food

FRIED RICE WITH PROSCIUTTO

Steps:

• In a wok or a large heavy skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until golden. Add sausage and cook until lightly browned.
• Increase heat to high. Add carrots and brussels sprouts or corn; stir-fry 1 minute. Add garlic, then crumble in rice; stir-fry until rice begins to crackle and brown.
• Add sugar and beaten egg. Remove from heat and stir until egg is cooked through. Stir in lemon juice and salt and pepper to taste.
• Spoon rice onto 4 plates and garnish each with torn prosciutto.

FRIED RICE WITH CRISPY PROSCIUTTO

Steps:

• Heat a wok over medium-high heat. Add chopped prosciutto and saute until prosciutto is crisp. Transfer to a paper-towel lined plate.
• If prosciutto released oil while cooking, pour out all but ~1 Tbsp / 15 mL (for 4 servings, adjust if customizing) from the wok. If the wok is dry, add the same amount of cooking oil.
• Add carrots to wok and saute until carrots are golden brown and tender, 3 to 5 minutes (note: if you have a lid that will cover the wok, place the lid on top to speed cooking).
• While carrots are cooking, combine soy sauce, miso, fish sauce and vinegar and set aside.
• Return to carrots and add garlic. Saute for 1 minute. Add rice and soy sauce mixture and stir to combine. Let rice sit, without stirring, for a minute to brown slightly on the bottom of the pan. Move rice to the sides of the wok and pour eggs into the 'donut' hole in the center. Scramble eggs until cooked through.
• Stir in prosciutto, peas and lemon juice.
• Divide rice between serving bowls and top each portion with green onions. Season with some extra soy sauce and hot sauce, if you'd like. Enjoy!

CRISPY HAWAIIAN FRIED RICE

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the ham, barbecue spice and scallion whites. Saute for 2 to 3 minutes.
• Lower the heat to medium. Toss the rice with the remaining 2 tablespoons oil in a medium bowl. Add to the skillet and quickly stir so the ham and scallions get evenly distributed in the rice. Cook without stirring for 5 minutes so the bottom gets crispy.
• Combine the hoisin, soy, chile sauce and ginger in a small bowl and whisk together. Add the sauce to the skillet along with the peas and pineapple. Stir gently to combine, retaining the crispy bottom. Serve immediately topped with the fried egg, french-fried onions, sesame seeds and scallion greens.

STIR-FRIED RICE WITH PROSCIUTTO

Steps:

• In a large skillet heat 2 tablespoons of the oil over medium heat. Add prosciutto, garlic, and ginger. Stir 1 minute. Add mushrooms; cook, stirring constantly, about 3 minutes. Add the shrimp, sherry and pepper flakes, cook, stirring frequently, just until the shrimps are cooked through, 2 to 3 minutes. Transfer to a bowl; set aside. Wipe out the pan; return to medium heat. Add remaining 3 tablespoons sesame oil. Add rice to the pan; let cook a few minutes, until the bottom is a little crispy. In a small bowl beat eggs, cilantro and fish sauce. Push rice to the side; add egg mixture. Let cook 1 minute, until partially set. Stir in the rice. Stir in prosciutto mixture. Add tatsoi, scallions and sesame seeds. Toss. Serve with cilantro sprigs and lime.

CRISPY PROSCIUTTO

Steps:

• Preheat oven to 375 degrees. Line two rimmed baking sheets with parchment paper. Divide prosciutto between baking sheets, laying them flat. Bake until fat turns golden and meat is darker, about 15 minutes (rotating baking sheets from top to bottom halfway through baking time). Using tongs, carefully transfer prosciutto to paper towels to drain (it will crisp as it cools). Crispy prosciutto can be used like bacon, in whole pieces or crumbled.

CRISPY FRIED RICE NOODLES

Steps:

• Heat oil in a skillet to about 370°F.
• Mix together egg, water, rice flour.
• Put batter into a pastry bag with a narrow tip and extrude into the hot oil making zigzag, spiral, or flower petal formations- try to maintain a steady flow to create a single noodle with a decorative design.
• Fry until stiff, then flip the whole noodle with a metal spatula and fry until desired crispness.
• Using the spatula, remove the noodle from oil to a plate with towels or paper towels to allow oil to drain.

SHEET PAN FRIED RICE

Steps:

• Set an oven rack in the center of the oven and preheat the oven's broiler.
• Stir mayonnaise, Sriracha, and rice vinegar together in a small bowl until well combined.
• Toss onion and carrot with oil on a rimmed baking sheet until coated; arrange in a single layer.
• Broil in the preheated oven for 5 minutes.
• Add rice, salt, and pepper to the sheet pan and toss to coat.
• Broil until rice is just golden, 8 to 10 minutes, stirring halfway through.
• Add frozen peas, garlic, and soy sauce; toss to evenly coat and spread in an even layer. Use the back of a spoon to form 4 indentations in the rice mixture. Crack an egg into each indentation.
• Broil until egg whites are set, about 3 minutes.
• To serve, drizzle with Sriracha mayo and sprinkle with green onions.