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Diversified Fried Rice

September 3, 2008

This next dish gets its inspiration from a great Thai restaurant in Old Towne Scottsdale called Malee’s. I believe they call it Jalapeño Fried Rice and you’d be doing your stomach a disservice if you are ever in Scottsdale and didn’t stop in to try it. I don’t know exactly how they prepare their dish or what all the ingredients are but here is my adaptation of it. I call it diversified fried rice because I am mixing food items that aren’t traditionally found in fried rice, like jalapeños and linguica. Linguica is in here because I can’t find the dry cured Chinese sausage (or Lap cheong) that Malee’s use, so I like to substitute it with Portuguese Linguica. Linguica is a nice pork sausage seasoned with paprika, onion and garlic. I have seen it in local groceries sold either uncooked or dry cured. If it is uncooked I recommend slow cooking it in the oven at 225 for about 2 hours or so, before beginning this recipe. This slow cooking process really intensifies the flavors and seasonings in the sausage.

You can control the spiciness of this dish by removing the seeds from the jalapeños. They are really quite mild without seeds. If you like your food hot like me, don’t even fuss with the seeds when slicing them – just keep them in.  However if you have a wife like me, you may need to compromise… marriage is all about compromise.

Last thing if you don’t have a rice cooker I highly recommend you go out and get yourself one. They do a terrific job of cooking rice perfect every time and they take all the thinking out of it. You don’t need a monster size one or anything… just go out and buy a 3 cup maker from your local all-in-one department store.

Serves 4

– 2 cups of medium grain white rice (cooked in rice cooker or by package directions)

– 2 Linguica links, dry cured or cooked, and sliced thin (if you can’t find it substitute with hot Italian sausage)

– 2 boneless free range chicken breasts, sliced into 1” pieces

– glug of vegetable oil

– ¼ cup of soy sauce

– ¼ cup oyster sauce

– Kosher salt

– 2 cloves of garlic, chopped

– 1 egg, lightly beaten

– 1 red bell pepper, julienned

– 2 jalapeños, sliced

– 2 handfuls of snipped broccoli tops

– about a dozen basil leaves

If your Linguica or sausage is uncooked, slow cook it in the oven at about 225 degrees for 2 hours or so. You can do this in advance and just keep the links in the fridge afterwards.

Cook your rice in a rice cooker or per the instructions on the back of the bag.

Get a wok or large sauté pan nice and hot. With a bit of vegetable oil start cooking your chicken evenly on all sides. After about 5 minutes or so, push your chicken pieces to 1 side of the wok then add your beaten egg to the middle and fry it up. Break up the egg into medium pieces. Your chicken should now be cooked through, set it and the egg aside in a bowl.

Add a bit more oil to your wok if you need to. Add the garlic, give it a minute or so then add your broccoli and red peppers. Then add your oyster sauce and soy sauce. Stir it up then add most all of your jalapeños (reserve a bit for garnish). Now add your cooked linguica or sausage slices along with your chicken and egg, and mix with the sauce. Mix in your cooked rice and lastly your basil leaves. Make sure you fully incorporate all your sauce into your rice mixture. No ones rice will come out exactly the same therefore it will absorb the sauce at different rates. So now is the time for your inner chef – taste your creation. Does it need more soy or oyster sauce, maybe a dash of salt?

Plate your fried rice in a large serving bowl, garnish with your reserved jalapeño slices and enjoy family style.

4 Comments leave one →
  1. windygap96 permalink
    September 3, 2008 8:41 pm

    I love this dish at Malee’s but even better at home when cooked with love. I would love to try it with the slow cooked linguica it sounds delicious. I am wondering how on earth you can know so much about cooking and I can’t cook a hot dog without charring it? I’m very envious!

  2. Cliff permalink
    September 8, 2008 12:21 am

    When you said you went home to cook, I didn’t know you went home to COOOK! How do you use all those ingredients, much less find them in the grocery store?
    Come visit us in SF when you get a chance… I’ll take you to a restaurant or two in SF that maybe will make the list of yours.

  3. vesperbistro permalink*
    September 9, 2008 7:24 am

    I bet you find some better ingredients in those San Francisco markets. I’ll certainly take you up on that restaurant offer next time I’m in the city.

  4. windygap96 permalink
    September 23, 2008 10:06 pm

    Cliff…do you like Spanish food? Have you ever eaten at Esperpento? Its in Mission on Valencia street (I think?) I haven’t been in years and years but I LOVED last time I went they have live music on the weekends…or did…Las Tunas plus great Paella if you’ve not tried it.

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