This recipe uses nutritious brown rice and some veggies. However, instead of olive oil, bacon fats and sacha sauce overtook the main flavors. I call it a compromise, healthy in a way but not giving up the aromatic kick from the seasonings.
Brown rice stir fry with bacon and sacha sauce -
Ingredients (3 to 4 portions)?
- 2 cups uncooked brown rice
- 1 pack/190 grams thick cut bacon
- 1 cucumber (the skinny or smaller kind)
- 1 small onion
- 3 bak choy
- 1 stalk scallion
- 1 1/2 tablespoons sacha sauce
- 1/2 teaspoon Sriracha sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cook the rice using slightly more water than usual. Once done, fluff the grains and set aside for later use. Leftover brown rice works too.
Cut the bacon strips into smaller pieces.
Trim of the bak choy stems and chop the remaining into smaller cubes. Peel and dice the onion into smaller cubes, the same goes for the cucumber. Trim off the scallion stem and chop the remaining, separate the white section and the green section.
Prepare a big pan and add in the bacon pieces, turn to medium high heat. Cook till the fat renders but not over burning the bacon. Keep 2 tablespoons of fat and scoop out extra oil for future use.
Turn to high heat. Add in onion, white section from the scallion, salt, and black pepper. Give it a quick stir and cook till the onion turns translucent, preferably till the edges turned slightly browned.
Add in cucumber and cook for about 30 seconds. Add in chopped bak choy, sacha sauce, and Sriracha sauce. Mix well and cook for another minute or so. Taste the mixture and see if more sacha sauce or salt are needed. It should be on the saltier side because the flavor dilutes once the rice is mixed in.
Mix in cooked rice in two batches. Make sure all the grains are coated with the seasonings. Brown rice is not as sticky as white rice, so clumping shouldn't be an issue here.
Once ready, plate the fried rice and garnish with the green parts of the scallion saved earlier. Serve with even more Sriracha sauce or white pepper powder if desired.
Using bacon fat instead of olive oil actually works even better with brown rice. The mouth coating texture along with aromatic fat give the grains a more luscious bite, especially brown rice can sometimes be on the dryer, chewier side.
Other fried rice recipes:
- Uni and crab fried rice, pampered with extra fresh uni on top
- Light version: smoked salmon fried rice 煙燻鮭魚炒飯
- This time, no chicken eggs, but salted duck eggs for Chinese fried rice 鹹鴨蛋秋葵飯
- Kimchi and shirasu fried rice with a hint of shiso, and of course the sinful egg yolk
- Sirloin fried rice with crisp red onions and a hint of Japanese seasonings (蒜香味噌牛排炒飯)
- Fried rice with shirasu and tuna floss - 雙魚炒飯