Crispy Rice 2 Way

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Never underestimate the golden brown rice crust stick to the bottom of the wok, that’s real gold. Simply fry it and couple it with hearty seafood stew-it’s the best thing ever. You can bring leftover rice to life with this recipe, or use freshly cooked rice after it cools.

Get Chef John’s Supreme Soy Sauce recipe here.

Get Chef John’s Peppercorn Oil recipe here.

Recipe

PRE TIME: 15 min

COOKING TIME: 30 min

TOTAL TIME: 45 min

2 SERVING

Ingredients:

2 lb. Rice, Soaked For 30 Minutes
4 cup Water
3 oz. Shrimp, Peeled and Deveined
2 oz. Scallop
3 oz. Squid, Chopped
1 oz. Tomato, Chopped
1 cup Ketchup
1 tbsp. Shaoxing Cooking Wine
2 cup Water
1 oz. Diced Carrot
1 oz. Pea
1 tbsp. Honey
0.5 tsp. Salt
1 tsp. Sugar
2 tbsp. Corn Starch + Water (2 Tbsp Cornstarch Mixed With 1 Tbsp Water)
1 tsp. Chef Made Peppercorn Oil (See ''Chef John Signature Oil'' Video)
2 tbsp. Chef Made Supreme Soy Sauce (Or you can buy from any Chinese market)
1 tbsp. Green Onion, Chopped
5 pcs Roasted Bacon
5 Breakfast Sausage

Directions:

Step 1

Soak rice in water for 30 minutes in advance. (rice and water in equal proportion). Put the soaked rice in a cooking pan, cover and cook at low temperature for 30 minutes.

Step 2

Remove the loose cooked rice on top and put aside for later. The yellow-colored rice on the bottom is the crispy rice.

Step 3

In a cooking pot, bring enough water to boiling, quickly put shrimps, scallops, and squid through the boiling water, then drain.

Step 4

In a wok, over high heat, add oil, then add tomatoes, ketchup, and Shaoxing wine. Stir-fry several times. Then add shrimps, scallops, squids, and water. Stir several times

Step 5