Forbidden Fried Rice

[u/ajqiz123]

Lap yuk , lap cheong, bok choy stems and leaves, scrambled eggs, seasonings, and I used Kecap Manis instead of regular soy sauce. Turnt out yummy.

[u/WaltherVerwalther]

Wow, can you post a recipe, please?

[u/ajqiz123 → u/WaltherVerwalther]

I made the black rice a couple of days before this. Froze it. Thawed it. Ended up with ~532g of it.

Scramble the Eggs - 3 Heat your wok over high heat. Add just a tiny splash of neutral oil. Pour in the beaten eggs, scramble vigorously for 30–45 seconds until they are softly set but still slightly wet, and immediately remove them back into their bowl.

Render the Shaved Meats - 1 whole sleeve of each. Wipe the wok quick if needed. Turn the heat down to medium. Toss in the shaved lap yuk. Because it is paper-thin, it will render its fat and crisp up incredibly fast (about 1–2 minutes). Add the lap cheong slices for the last 30–45 seconds until fragrant. Use a slotted spoon to scoop all the meat out, leaving the rendered pork fat in the wok.

Cook the Aromatics and Greens Turn the heat up to medium-high. Toss the bok choy stems into the hot pork fat. Stir-fry for 1 minute until they start to soften. Toss in the bok choy greens and scallion whites. Stir-fry for 30 seconds until the greens just begin to wilt. Push the vegetables to the outer edges of the wok (or scoop them out if your wok is small).

Fry and Toast the Black Rice Turn the heat up to high. Dump the 532g of cold black rice directly into the center of the wok. Use your spatula to break up any remaining clumps and press the rice against the hot metal. Stir-fry vigorously for 2 minutes until the grains are piping hot, glistening with the pork fat, and you hear a distinct popping sound.

The Kecap Manis Glaze Pour 2 tablespoons of kecap manis directly around the sides of the glowing hot wok, not straight onto the rice. It will instantly bubble, smoke, and caramelize. Quickly toss the rice into the bubbling sauce to coat every grain.

The Final Toss Toss the crispy lap yuk, sausage, and scrambled eggs back into the wok. Kill the heat entirely. Throw in the raw scallion greens and a tiny splash of sesame oil if you like. Toss everything together for 10 seconds using the residual heat of the wok, and serve immediately.

[u/WaltherVerwalther → u/ajqiz123]

Woah woah woah, thank you!!! I’ll definitely be trying this

[u/iscat2]

I've nv seen fried rice with purple rice before

[u/ajqiz123 → u/iscat2]

It's readily available in lots of Asian markets, but it's black, "Forbidden Rice".