This is admittedly not much of a post, but since I’ve hardly had a free moment to post in the past two months (!), I figured I’d better start getting some content out there. Work, travel, and children have seriously cut into my writing time, but I’m back! I promise more posts this week, and hopefully I’ll be able to get OMNIVOROUS back into a nice groove.
I had some leftover “broken” rice, which is fractured grains of Jasmine rice common to Vietnamese cuisine. I love the stuff for its flavor and its very specific mouthfeel. For breakfast today I fried the rice with garlic, ginger, and green onions. First I heated a couple of tablespoons of peanut oil in a very hot wok and threw in about a teaspoon each of minced ginger and minced garlic. I quickly added about a tablespoon of thinly cut scallions (white part) and stirred it around. I added about a cup and half of the cooked broken rice and tossed it all together with a bamboo spatula. I added a generous pinch of kosher salt, a half-teaspoon of granulated sugar, and nice pinch of ground white pepper. I wokked the rice until it was super-fragrant, totally warmed through, and a bit crispy in some areas. I killed the heat and stirred in about a tablespoon of the sliced scallion greens and a little minced cilantro. As a final touch I sprinkled the rice with some furikake, that Japanese seasoning shake that can contain all kinds of things from dried seaweed to sesame seeds to tiny bits of dried egg yolk to minced dried Japanese chili. This particular furikake had black sesame seeds, bits of nori, ground dried shiso leaf, and minced bonito flakes (katsuobushi for those in the know).
I piled a little rice on the plate and added a couple of slices of this excellent peppered bacon smoked with hickory (sorry I forgot to note the brand). I fried the egg in a combination of bacon fat and butter and laid it atop the rice. The liquid yolk immediately burst out and ran into the rice and flooded the plate. Totally YUM!