Hoppin' John Fried Rice
Black-eyed peas meet fried rice, and it makes ridiculous sense.
Timing note: 25 mins
Hoppin' John Fried Rice
Black-eyed peas meet fried rice, and it makes ridiculous sense.
Timing note: 25 mins
The Key Move
To achieve the signature fried rice texture, fry the rice undisturbed for exactly 1 minute before tossing, allowing it to crisp slightly.
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The Setup
- Wok14-inch
- Cutting Board
- Chef's Knife
The Mise en Place
5 of 9Your prep station before cooking begins
The Protein (0/3)
The Pantry (0/4)
My rice is mushy and clumpy, not separated and a little crisp.
Ah, that happens when the rice has too much moisture or wasn't broken up enough.
My egg came out rubbery and all over the place.
Don't worry, that's usually from cooking the egg a bit too long or stirring it in too soon.
Chef's Notes
Use day-old, cold rice for best fried rice texture; fresh rice will clump.
Don't overcrowd the pan. Cook in batches if necessary to ensure rice fries and doesn't steam.
Top with a dollop of sour cream or Greek yogurt and a sprinkle of chopped scallions.
The Method
CRISP MEAT
Fry ham/sausage. Remove.
STIR FRY
Fry pepper/whites of scallion in fat. Add peas. Cook 2 mins.
RICE
Add rice. Break up clumps. Fry undisturbed for 1 min to crisp. Toss.
EGG
Push aside. Scramble eggs in void. Mix in.
SAUCE
Add soy/hot sauce (15 mL)/vinegar mix. Toss. Top with green scallions.
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