Uncle Roger's Fried Rice But Better

8 mins
Serves 1
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Directions

  1. 1Cook rice in a rice cooker.
  2. 2Cook rice in a rice cooker.
  3. 3Cook rice in a rice cooker.
  4. 4Make fried rice sauce by mixing finely grated galangal, sesame oil, sambal, finely chopped garlic, sweet soy sauce, and double aged soy sauce in a small bowl.
  5. 5Make fried rice sauce by mixing finely grated galangal, sesame oil, sambal, finely chopped garlic, sweet soy sauce, and double aged soy sauce in a small bowl.
  6. 6Make fried rice sauce by mixing finely grated galangal, sesame oil, sambal, finely chopped garlic, sweet soy sauce, and double aged soy sauce in a small bowl.
  7. 7Prepare shallots by cutting the tops off, peeling, and slicing thinly.
  8. 8Prepare shallots by cutting the tops off, peeling, and slicing thinly.
  9. 9Prepare shallots by cutting the tops off, peeling, and slicing thinly.
  10. 10Deep fry shallots in vegetable oil until golden brown, then season with salt and drain on paper towel.
  11. 11Deep fry shallots in vegetable oil until golden brown, then season with salt and drain on paper towel.
  12. 12Deep fry shallots in vegetable oil until golden brown, then season with salt and drain on paper towel.
  13. 13In a wok, heat vegetable oil until it begins to smoke.
  14. 14In a wok, heat vegetable oil until it begins to smoke.
  15. 15In a wok, heat vegetable oil until it begins to smoke.
  16. 16Add thinly sliced garlic to wok and stir fry until lightly toasted.
  17. 17Add thinly sliced garlic to wok and stir fry until lightly toasted.
  18. 18Add thinly sliced garlic to wok and stir fry until lightly toasted.
  19. 19Add finely diced shallots, red chilies and green onions to the wok and stir fry for 2 to 3 minutes until softened and fragrant.
  20. 20Add finely diced shallots, red chilies and green onions to the wok and stir fry for 2 to 3 minutes until softened and fragrant.
  21. 21Add finely diced shallots, red chilies and green onions to the wok and stir fry for 2 to 3 minutes until softened and fragrant.
  22. 22Whisk 2 to 3 eggs in a bowl until homogenous. Add them to the wok with a pinch of salt.
  23. 23Whisk 2 to 3 eggs in a bowl until homogenous. Add them to the wok with a pinch of salt.
  24. 24Whisk 2 to 3 eggs in a bowl until homogenous. Add them to the wok with a pinch of salt.
  25. 25Add 3.5 to 4 cups of cooked cold rice to the wok and stir fry for 2 minutes until lightly toasted.
  26. 26Add 3.5 to 4 cups of cooked cold rice to the wok and stir fry for 2 minutes until lightly toasted.
  27. 27Add 3.5 to 4 cups of cooked cold rice to the wok and stir fry for 2 minutes until lightly toasted.
  28. 28Season with white pepper and MSG. Stir and toss until evenly mixed.
  29. 29Season with white pepper and MSG. Stir and toss until evenly mixed.
  30. 30Season with white pepper and MSG. Stir and toss until evenly mixed.
  31. 31Serve the fried rice on a plate and top with fried shallots and thinly sliced green onions.
  32. 32Serve the fried rice on a plate and top with fried shallots and thinly sliced green onions.
  33. 33Serve the fried rice on a plate and top with fried shallots and thinly sliced green onions.

Ingredients

  • 2 cups medium grain white rice
  • 2 cups medium grain white rice
  • 2 cups medium grain white rice
  • 1 inch knob galangal
  • 1 inch knob galangal
  • 1 inch knob galangal
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame oil
  • 1 tablespoon Malaysian sambal
  • 1 tablespoon Malaysian sambal
  • 1 tablespoon Malaysian sambal
  • 3 cloves finely chopped garlic
  • 3 cloves finely chopped garlic
  • 3 cloves finely chopped garlic
  • 1 tablespoon sweet soy sauce
  • 1 tablespoon sweet soy sauce
  • 1 tablespoon sweet soy sauce
  • 1.5 tablespoons double aged soy sauce
  • 1.5 tablespoons double aged soy sauce
  • 1.5 tablespoons double aged soy sauce
  • 3 plum shallots
  • 3 plum shallots
  • 3 plum shallots
  • 3 cups vegetable oil
  • 3 cups vegetable oil
  • 3 cups vegetable oil
  • 3 tablespoons vegetable oil
  • 3 tablespoons vegetable oil
  • 3 tablespoons vegetable oil
  • 3.5 tablespoons cold smoked duck fat
  • 3.5 tablespoons cold smoked duck fat
  • 3.5 tablespoons cold smoked duck fat
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 2 finely diced shallots
  • 2 finely diced shallots
  • 2 finely diced shallots
  • 2 finely diced red Fresno chilies
  • 2 finely diced red Fresno chilies
  • 2 finely diced red Fresno chilies
  • 2 finely sliced green onions
  • 2 finely sliced green onions
  • 2 finely sliced green onions
  • 2 teaspoons ground white pepper
  • 2 teaspoons ground white pepper
  • 2 teaspoons ground white pepper
  • 2 teaspoons MSG
  • 2 teaspoons MSG
  • 2 teaspoons MSG
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

wokrice cookerchopsticksspiderknifegratersmall bowlmeasuring cupspaper towelcold smoke gun