Ingredients
- 120g guanciale
- 1 ½ cup old dried cooked rice (preferably jasmine rice, brown rice or basmati rice)li>
- 3 Green onion
- 5 cloves of medium-sized garlic
- 2 Carrots
- 300gr Edamame or green peas
- 3 eggs
- Seasoning: fish sauce, sesame oil, black pepper, soy sauce
Mise en place
- Mince the garlic with some salt, to make the garlic break down faster.
- Mix the rice with ½ tsp fish sauce, half of the minced garlic, 2 egg yolks.
- Whisk 1 whole egg with the remaining egg whites and 1/2 tsp fish sauce.
- Chop carrots into small square cubes.
- Separate the white part and the green part of the green onion, then finely chop everything.
- Cut the guanciale into strips as small as half the size of a pinky finger.
Directions
1. In a pan with heated oil, under high heat, quickly stir fry carrots and green peas with a bit of salt and minced garlic till the carrots are cooked and the mixture becomes fragrant. Take all out and set aside.
2. In the same pan, heat up a bit of oil and scramble the egg mixture. Take out and set aside.
3. Put the guanciale in the pan over high heat with a bit of oil. When the pan reaches high temperature and the guanciale starts rendering fat, lower the heat to medium high. After the pan is filled with rendered fat, let the guanciale cook a little bit more until it turns slightly brown and crispy. After they get slightly brown, take them out of the pan.
4. In the pan with rendered fat, add the minced spring onion head (the white part) and minced garlic in, lower the heat to medium to prevent the onion and garlic from burning.
5. When they start to become fragrant, add the mixed rice, the cooked vegetables, the scrambled egg in, stir fry everything together for another 10 minutes or until when everything comes well together. Season with soy sauce, fish sauce and sesame oil.