This recipe is representative of the complexity and range of spice, umami, sour, sweetness, and textures that are representative of my up-and-coming restaurant.
Ingredients
- 3 ounces grapeseed oil
- 3 whole dried Thai chilies
- 1 egg, whisked
- 2 tablespoons minced onions
- ½ teaspoon minced ginger
- 1 teaspoon minced garlic
- ½ teaspoon minced lemongrass
- 1 ounce chopped shrimp
- 2½ ounces chopped cooked chicken
- ¾ ounce barbecue pork (you can buy at a Chinese market)
- ¾ ounce lap cheong (Chinese sausage)
- ¼ cup shiitake mushrooms
- ¼ cup heirloom tomatoes
- ¼ cup edamame
- ¼ cup sugar snap peas
- ¼ cup bean sprouts
- 2 tablespoons peanuts
- 2 cups cooked brown rice
- 1 ounce Shaoxing wine
- 1½ tablespoons kecap manis
- ½ teaspoon salt
- Pinch of sugar
- Pinch of white pepper
- 1 lime juice
- 1 teaspoon sambal
- 2 tablespoons chopped shallots
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped scallions
How to Make It
- Heat wok on high heat. Add oil. Add whole chilies and allow to darken, a few seconds. Add egg and cook for 10 to 15 seconds; the egg will quickly puff. Then add minced onions, ginger, garlic, and lemongrass, stirring constantly for 15 to 30 seconds. Then, add your proteins (shrimp, chicken, barbecue pork, lap cheong), stirring for 1 to 2 minutes. Add the rest of the ingredients, up to and including brown rice. Fry the rice and veggies in the oil for about 2 to 3 minutes.
- Deglaze with Shaoxing; then season with kecap manis, salt, sugar, white pepper, lime juice, and sambal. Turn off the heat, garnish with crispy shallots and freshly chopped cilantro and scallions, and serve immediately.
