I found this new rice at a local store a few weeks ago. It is a medium grain Calrose rice with bamboo concentrate. It has a slight herbal tea taste. But real difference in taste was not noted when made into fried rice. That is exactly what I decided to use it for today. TIPS: Do not use too much water as this rice will get soggy. It is usually 1 3/4 cups of water per cut of rice. I think 1 1/2 cup water per cup of rice may be better. Bring rice to a boil and then cook at low heat until water is absorbed. There is no need to rinse this rice.
|Sorry for the poor picture.|
2 cups cold cooked bamboo rice (or any other cooked rice)
1/2 to 1 cup Chorizo sausage, sliced thinly, fried and drained
1 cup fried pork belly (seasoned with salt and pepper) and sliced thinly
1 cup thawed peas (I used organic)
1 envelope of saimin soup seasoning (optional)
1/4 cup Kikkoman soy sauce
1 bunch green onions, sliced thinly
1 medium onion, diced
5 garlic cloves, minced
1/2 cup dried Shittake mushrooms (reconstituted in boiling water and drained)
3 large eggs, beaten
Fry the chorizo sausage and drain on paper towel. In the oil that is left in the pan, fry the pork belly, drain and then cut into smaller pieces. Remove most of the oil and scramble the egg. I actually cooked it like I would an omelet. Then I cut the egg into smaller pieces.
Hea a wok or larger cast iron pan. Add two tablespoons oil. Fry the garlic and onion. Then add the cold cooked rice and fry in the hot oil. Season with the saimin seasoning and soy sauce. Add the other ingredients except the green onions. Fry until the rice is somewhat caramelized. Top with the green onions and serve.