Dinner Fried Rice

Preparation info
  • Serves

    2 to 4

    • Difficulty


Appears in

By Barbara Tropp

Published 1992

  • About

This second method of pseudo fried rice is our evening standard, when our upstairs woks are always occupied, and the rice is bumped to the downstairs prep kitchen to be cooked in a fashion that is a bit like the one used to make risotto. While totally untraditional as far as I know, it is nonetheless delicious!

Home-rendered chicken fat is the secret to the lushness. For the how-to on rendering. You can use corn or peanut oil, but it is no replacement for the schmaltz.