It’s “Flied Lice, You Plick!”
I am always hankering for some good ole Uncle Benny’s, “Its Flied Lice you Plick”. There is a tasty vegetarian variation (no dead body) which includes a very flavorful 1/2 cup or so of chopped Kimchi.
Pssst! Use cold, from the fridge, rice, Or you will be solly!
11 Tbs hot water
1 tsp honey
2 tsp sesame oil
2 tsp Shaoxing wine (or dry cooking sherry)
3 Tbs soy sauce, divided
2 cloves or garlic
1 carrot diced 1/4 in cubes
1/2 cup frozen peas
1/4 tsp white pepper
4 cups cooked Jasmine rice (add 1 tsp oil to rice when cooking)
1 Tbs oil
1 medium onion (diced)
1 cup frozen peas and carrots
1 pound Chinese BBQ pork (Char Sui recipe), or other dead body(optional), cut 1/2 inch chunks (or/and/or some other dead body (chicken, shrimp, beef)
1/2 cup bean sprouts
4 eggs, whisked
2 scallions (chopped)
- Prep all ingredients prior to starting. Cook the rice and let cook for at least 2 hours in the fridge. Scramble eggs till just firm.
- Combine hot water, honey, sesame oil, shaoxing wine (if using), 1/2 of soy sauce, and white pepper in a small bowl.
- Fluff rice with a fork or with your hands. There shouldn’t be any big clumps!
- Heat oil and sauté the onions and garlic until the onion is translucent and softened
- Stir in the roast pork (or other dead body) and frozen peas and carrots. Stir constantly until all are heated through.
- Add the rice and keep mixing until everything well heated and incorporated.
- Add the sauce mixture and mix until the rice is evenly coated with sauce. Break up any clumps.
- Mix in your bean sprouts and scrambled eggs, Stir in remaining soy sauce to taste.
- Divide into portions and top with chopped scallions.
Serve immediately, or refrigerate in a sealed container for up to 3 days.