A Twist on Fried Rice

Few things are as comforting as fried rice. It's that perfect food when you're sick/hungover/tired/ravenous. But why are we in a rut with making fried rice in the same style over and over again?

We went to Freek's Mill to get a new twist on the classic. Watch the video above or watch the recipe below.

Fried Black Rice with English Peas and Soft Boiled Egg

(serves 10 pp)

Black Rice
2 cups black rice
1 onion small diced
1/8 cup ginger chopped
2 tablespoons Canola oil
4 cups water
Dash of salt

Fried Rice
1 Jalapeno, minced
10 garlic cloves minced
½ cup ginger minced
3 teaspoons sesame oil
4 tablespoon butter
4 tablespoon soy sauce
2 tablespoons lime juice
3 scallion sliced thin
1 cup cilantro picked
1 cup English peas
2 confit duck legs (optional)

Tumeric Soft Boiled egg
10 eggs large
2 cups water to boil
½ cup salt
2 quarts water to soak eggs
2 cup tumeric

Pea tendrils
Sesame Seeds toasted

Black rice procedure
Rinse black rice over cold water in a china cap until water runs clear. In a 2 qt pot sweat onions and garlic with canola oil until tender and opaque. Add rice and water and bring to a simmer. Reduce heat and cover. Cook until water is gone and rice is tender. Lay out on a tray to cool and dry slightly

Fried rice procedure
In large pot with plenty of surface area start to sweat garlic, jalapeno and  ginger with butter. Add rice and fry up until a little crispy.  After rice is completely warmed through fold in remaining ingredients and plate

Tumeric Soft Boiled Egg procedure
Bring salted water to a roaring boil. Add eggs gently to the pot and set timer for 5 minutes. After remove eggs and shock in a water bath. While eggs are cooling mix water with turmeric.  After eggs are cooled peel gently without cracking the yolk. Put peeled eggs into turmeric solution and hold overnight to get plenty of yellow color on the outside of the egg.