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Fried Rice with Egg, Shallots and Parmesan
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Description
This is an adaptation of Smitten Kitchen’s ginger fried rice. Smitten Kitchen is using a Mark Bittman recipe which he adapted from a Jean-Georges Vongerichten recipe. All I’m saying is I cannot take credit for the bones of this recipe. I’m also not saying that it is improved because the original is awesome. It’s just different and yummy in its own way.
Ingredients
- 3 Tablespoons Butter, Divided
- 2 Tablespoons Lard Or Olive Oil, Divided
- 1 cup Minced Shallots
- 2 cups Leftover (cold) Rice
- 2 whole Eggs
- 4 Tablespoons Freshly Grated Parmesan
Preparation
Heat 1 tablespoon butter and 1 tablespoon lard in a wok (or skillet). On medium-high heat, fry minced shallots until translucent and softened. Remove 3/4 of the shallots. Continue to fry remaining shallots until brown, crispy and fragrant. Remove those to a separate dish. Salt both dishes of shallots lightly.
Add the remaining 2 tablespoons of butter and the remaining tablespoon of lard to the wok. When hot, add the rice. Also, add back the first batch of shallots. Stir fry until the rice is hot. Salt and pepper to taste.
Fry the eggs sunnyside up. Salt them lightly.
Pile the rice on a plate. Mold it with a bowl if you want to feel fancy. It’s fun. Place the egg on top. Sprinkle over 2 tablespoons of Parmesan. Lastly, sprinkle on the crispy shallots.
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