A French-Asian fried rice where Corsican coppa replaces traditional pork: crispy, peppery, and melting, it flavors the mushrooms, bamboo shoots, and dark soy sauce.
Ingredients
- 300 g cold cooked jasmine rice
- 80 g sliced Corsican coppa
- 120 g fresh shiitakes
- 10 g dried wood ear mushrooms
- 100 g sliced bamboo shoots
- 3 pieces fresh scallions
- 1 clove fresh garlic
- 10 g fresh ginger
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tbsp sunflower oil
- to taste ground black pepper
Method
- Rehydrate the wood ear mushrooms in hot water, then drain them and cut them into pliable pieces.
- Mix the dark soy sauce, light soy sauce, rice vinegar, and toasted sesame oil to obtain a thick, glossy sauce.
- Heat a large skillet or wok with the sunflower oil, then sauté the coppa until it renders its fat and becomes crispy on the edges.
- Remove a portion of the coppa for the finish and keep the flavored fat in the skillet.
- Add the garlic, ginger, shiitakes, wood ear mushrooms, and bamboo shoots, then sauté until the mushrooms are browned and the bamboo shoots lose their canned flavor.
- Add the cold rice and press it lightly into the skillet to separate the grains well.
- Pour the sauce onto the hot edges of the skillet, then stir vigorously to coat the rice without making it soggy.
- Add the scallions and the reserved coppa for the finish, then stir just enough to maintain freshness.
- Taste, pepper if necessary, then serve very hot with a few fresh scallions on top.
Nutrition
Per serving
- Energy
- 449 kcal
- Protein
- 17.83 g
- Carbohydrate
- 51.59 g
- Fat
- 18.99 g
- Fibre
- 3.58 g
- Calcium
- 9.73 mg
- Iron
- 0.47 mg
- Magnesium
- 16.26 mg
