FoodMayhem.com

We got home tonight from the Light the Night Walk, an awareness / fundraiser for The Leukemia & Lymphoma Society. It was really a great time -- we took Ice (our dog) down to South Street Seaport and signed in. We got a few hot dogs, balloons, wrist bands, a bag of chips and hung around the huge crowd. Fortunately, we happened to be near the starting point of the walk, so we were amongst the first few hundred people heading to the Brooklyn Bridge. We walked halfway across then turned around and walked back. When we got off at City Hall Park we fed Ice and then it was our turn.

We hopped a cab home and I started steaming some rice. I was going to make fried rice with what we had in the fridge. After I pulled out a jalapeno and salchichon, Jessica suggested pushing it all the way into being a fusion fried rice Spanish meets Chinese. It came out great! We discovered the happy accidental realization that the salchichon has the same texture and consistency as Chinese sausage. Perfect.

Latin Fried Rice
~makes 4-6 servings as side dish

Ingredients

• 2 cups Steamed Rice (better if a day old)
• 1/4 cup diced Onion (half a small onion)
• 1 cup chopped Leek, rinsed and patted dried (one small leak)
• 1/4 cup diced & seeded Jalapeno (one pepper)
• 1/2 cup diced Salchichon
• 1 Egg
  
• 1/8 teaspoon Sesame Oil
• 1/8 teaspoon White Pepper
• 1/4 teaspoon Ground Cumin
• 1/16 teaspoon Cayenne Pepper
• 1/2 teaspoon Garlic Powder
• 1 teaspoon Dried Parsley
• 1/4 teaspoon ginger
• 1 tablespoon Vegetable Oil
• 1 tablespoon Soy Sauce
• 1 teaspoon Sherry Vinegar

Instructions
When stir frying, there are basically three tips for success. First, prep all your ingredients before turning on the heat. That is critical. The other tips are all in the name: stir & fry. Keep the heat VERY HIGH and STIR CONSTANTLY and VIGOROUSLY. Keeping everything moving does several things: it evenly heats, keeps ingredients from burning and sticking, and combines the mixture.

1. Prep all ingredients. Whisk egg, sesame oil, and white pepper.
2. Heat wok with vegetable oil on high heat. When starting to smoke add onions, leek, and jalapenos.
3. When softened, push everything to the sides of wok, add egg mixture.
4. Push everything to the sides of wok, add salchichon.
5. Push everything to the sides of wok, add rice and then remaining ingredients (spices, soy, and vinegar).
6. Cook through, about 60-90 seconds. Serve piping hot and enjoy!
   

Sadly we gobbled the food up so fast, we didn't snap a picture of the finished product, but it looked good. We both really enjoyed this dish and think you will too.

posted by Lon at 9:36 PM 2 Comments add a comment