Dirty South Fried Rice
Servings 4
Ingredients
- 1/2 cup bacon (or if you can get your hands on some braised smoked ham hock, it adds depth of flavour)
- 2 cups finely sliced assorted brassicas cauliflower, kale, cabbage, broccoli
- 4 oz shrimp, tail off and cut in half lengthwise 31/40 shrimp
- 1 tbsp garlic minced
- 1/4 cup roasted mushrooms assorted and sliced thin-button, cremini, shiitake, enoki
- 1/2 cup red bell pepper seeded, small dice
- 1/4 cup scallions cut into rounds, set aside green parts
- 4 cups day-old cooked rice
- 1/2 tbsp soy sauce tamari
- 1/2 tbsp butter
- 4 eggs
Instructions
For the rice
- Make sure all ingredients are ready as this will all be a quick saute.
- Break apart the rice using your damp hand so it will be loose when you add it to the pan.(Tip: if the rice sticks to your hand, rinse with some water and continue to loosen the cooked rice.)
- At medium-high heat add 2 tbsp of canola oil into a large pan or wok.
- Add the brassicas (yes, this will pop a bit but we need that delicious sear that brassicas get), once the brassicas have a char, add the bacon and shrimp.
- Continue to sauté as you add the garlic, roasted mushrooms, and red bell pepper.
- Deglaze with soy sauce and add the rice.
- Saute until heated through.
- Finish with butter and green onions. Set aside.
To plate
- Fry the eggs to your liking. Soft scrambled is my favourite for this dish as the soft eggs coat the rice.
- Place the fried rice on a platter or individual bowls and top with the eggs.
Garnishing
- At the restaurant, we use our house-made pickles as garnish. The tanginess of the pickles cut through the richness of the dish. We usually use some crispy shallots and garlic as well.(Tip: you can buy these at Asian stores ready to use!) Then top it off with more green onion rounds.