Bacon, sausage and egg fried rice.
I whisk up a couple of eggs and when we're whisking up eggs,
I always poke the yolk, they come together quicker for you
and in this style of cuisine
I like to use white pepper instead of black.
But your business is your business.
Do as you like.
You can use black or white pepper.
I like a little white and we're going to take
about a tablespoon just to coat the bottom
of a small non-stick skillet and I have four eggs here
and we're gonna make two two egg omelets.
So I pour in half
and I put a lid on it
and he's on about medium low is where I have him
and we'll let him cook to he's brown on the bottom
and a little bit firm on top.
We roll 'em up, slide them out,
do the whole thing all over again,
then we slice those little thin omelets
and throw it into the fried rice later.
For the rice itself, I like to use short grain rice,
but, of course, you can make this
with leftover cold white rice, basmati rice,
jasmine rice, whatever you like.
Just cold rice is the point.
Now, if we're going to make the rice the same day,
take the rice out of the pot once it's cooked
and I always cook my rice in a mixture of stock or broth
and water, half and half to give it a little extra flavor.
Then just put it on a pan
that will fit into your fridge or freezer.
Pour the rice out,
let it cool just a couple minutes,
just till it's cool to your touch.
Pop it in the fridge or the freezer
so it doesn't break your fridge or freezer
with too much heat going in
and it'll quick cool it and get the job done.
So, we have six slices of meaty bacon for five cups of rice.
Then for the sausage, there are many many brands
that make delicious Chinese style sausage.
You can use this and chop it, which is what we have here.
So, we want 12 ounces of sausage
for this whole big giant pan of food.
These are the six pieces of bacon
and when it gets rendered a bit, look at what's happening.
We're gonna push this off to the side now
and make that big hole in the center there
to cook off the sausage
(audience applause)
and then guess what's gonna happen to all those drippings?
They're going to fry the rice.
(audience applause)
So, now we're gonna turn the heat up on this,
render the fat from the sausage
and then we're gonna get the both the bacon and the sausage
out of the pan so we can crisp that rice
and we wanna start to really crisp this,
get it a little bit golden at the edges.
We have here ginger and either leek or a bunch of scallions
and this is starting to crisp up
and you know that's happening
when you have to start breaking it up again
when you flip it around.
See what's going on?
The rice is turning light brown.
Now, we're ready to start adding this stuff.
All these boys that like to hang.
Let's get the gang back together.
(audience applause) Yeah!
So, now for the garlic,
I just grate it right into the pan.
So, our little omelette boys,
you just run your knife through them
and we're gonna fold those strips in at the end.
Okay, guys, in goes our special sauce.
I added back the sausage and the bacon.
Here come the omelettes.
Yeah! (audience applause)
So, bacon, sausage, eggs, light soy, dark soy,
the splash of the rice wine or sherry.
Bring that on over. (audience applause)
Now, we're gonna take these little baby adorable leeks
from my friend, farmer Lee Jones' farm, in Ohio.
You can, of course, just put some more scallion up on top
or scallion greens.
Now, chili oil, you usually go to an Asian market
and get this delicious, crispy, chili oil.
This guy did a pivot
and started making his own crispy chili oil,
so this is my neighbor from upstate New York
and his crispy chili oil.
(audience applause)
God, dang! (audience applause)