Nate P is joined by, chef, television host and entrepreneur Mr. Yia Vang on the banks of a swollen tributary for some rough fishing, tuteling and the breakdown of how to cook the world's greatest fried rice.
Recipe:
Bacon - cut into 1/2" strips
2 eggs
1 quart of day or two old white rice. I got mine from a neighborhood spot.
Canola oil
White Onion - diced
Carrot - Cut into 1/2 pieces on the bias
Garlic - minced
Ginger - minced
Maggi sauce
Soy Sauce
Fish Sauce
Culantro
Cilantro
Basil
Some grillable fish
Salt & Pepper
For this episode we cooked in a carbon steel wok over a traditional Hmong clay grill. You can search out these fantastic tools at your local Asian grocer. Another option would be using the wok directly over your chimney charcoal starter!
When we were getting shit together Yia was very clear about having everything prepared and chopped up ahead of time. This is super important since we were using very high heat! You can get your grill & wok heated up while prepping everything. Once the wok is hot you're going to want to season it with Canola oil. Pour it in and rub it around with a rag/paper towel. This will help create a nice non-stick cooking surface! Now it's time to cook, add the bacon and start rendering down the fat. You'll control the heat by moving the wok on and off the fire. Once the fat is nice and rendered add a liberal amount of black pepper. Now we can add onions and carrots. Constantly stirring so you don't burn. Add the garlic and ginger after the carrot starts to soften. You can now add hefty glugs of Maggi, fish & soy sauce and stir to incorporate. Go ahead and add the rice. Stirring hard! You want to really work it in. Chop it up and mix it about, all while pressing and flattening into the pan. After everything has come together make a divot in the middle of the rice, add a tablespoon of oil, and 2 eggs. Stir them in really well and your done!
For the fish we went to our favorite local fishmonger and asked what they would recommend to grill. We cooked the fish over the fire in a fish basket. Fish was oiled, salted and peppered.
Serve with fresh herbs. Lots of 'em!