Hello hi everyone! Wesley here. Today we're diving back into our series on fusion foods with a shot at a dish that many of the Bay Area locals have been asking for, which is the crispy bacon fried rice found at the Woo Can Cook fried rice pop up. For those not familiar, we have been doing a fun fried rice pop up at a few locations around the Bay Area this summer serving a number of the fried rices created in this series. Our Crispy Bacon Fried Rice is, as the name implies, a chicken and bacon fried rice tossed with a gochujang and hoisin sauce, and finished with a 2 minute sear for a nice crispy texture. 

Then finally (as promised), I thought I'd also use this as an opportunity to dive into one of our newest menu additions, which is our fried rice burrito, where we top our fried rice with some quick pickled shallots, cilantro crema, and wrap it up in a flour tortilla for the burrito that you didn't know you needed in your life basically until you just saw this thumbnail. Hope you try it.

 

Serves 2-3

INGREDIENTS

  • 4 cloves garlic

  • 1 inch (about 1 tbsp) ginger

  • 2 green onions

  • 2 medium carrots

  • 1/2 cup frozen peas

  • 1 1/2 cups leftover rice

  • 2-3 medium chicken thighs

  • 4 strips thick cut bacon

  • 2 eggs

  • 1 flour burrito tortilla

  • peanut oil

INGREDIENTS (sauce)

  • 4 tbsp soy sauce

  • 2 tbsp hoisin sauce

  • 2 tbsp gochujang

  • 2 tbsp sesame oil

  • 2 tbsp sambal oelek

INGREDIENTS (marinade)

  • 4 tbsp soy sauce

  • 1/2 tsp corn starch

  • 1/2 tsp white pepper

INGREDIENTS (pickled shallots)

  • 8 oz shallots

  • 1 tbsp coriander

  • 1 tbsp sugar

  • 1/4 cup rice vinegar

  • 1/4 cup apple cider vinegar

INGREDIENTS (crema)

  • 1 cup cilantro

  • 1 cup sour cream

  • 1 tbsp mayonnaise

  • 1 clove garlic

  • 1/2 lime juice

  • kosher salt

PREP

  • CRUSH and mince the garlic, set aside

  • FINE MINCE the ginger, set aside

  • SEPARATE the whites and greens of the green onions, then slice thinly on a bias, set aside

  • LARGE DICE the chicken thigh, then combine with all marinade ingredients and set aside for 30 minutes or up to 1 hour

  • PEEL and large dice the carrots, set aside

  • DICE the bacon, set aside

  • WHISK the eggs, set aside

  • COMBINE all sauce ingredients, set aside

  • PEEL and slice the shallots, then add to a mason jar and set aside

  • TOAST the coriander seeds in a dry pan, then crush in a mortar and pestle and add to the mason jar

  • COMBINE the sugar, rice vinegar, and apple cider vinegar in a sauce pan, bring to a boil, and add to the mason jar, then cap and set aside for at least 30 minutes

  • REMOVE cilantro from its stems, then add to a food processor with remaining crema ingredients, then pulse until a smooth cream forms, and season with kosher salt to taste, set aside

ON THE STOVE

  • ADD the bacon to a cold wok, then gradually bring up the temperature of the stove over 5 minutes until liquid fat renders, then remove and set aside

  • REHEAT the wok, add 4 tbsp peanut oil and long yao

  • ADD the garlic, ginger, and whites of the green onions and bloom until fragrant (about 10 seconds)

  • ADD the carrots and toss for 2 minutes

  • MOVE the contents of the wok to one side, then add the chicken to the wok, saute for 1 minute, then toss to combine and saute for an additional 2-3 minutes

  • MOVE the contents of the wok to one side, then add the eggs to the wok, let set for 1 minute, then toss to combine

  • ADD leftover rice to the wok and toss to combine, breaking up larger clumps as needed

  • ADD sauce mixture to the wok to taste, reserving 2-3 tbsp

  • REMOVE from heat, wipe down the wok, and heat the flour tortilla over medium low heat for 10-20 seconds until soft

  • ADD rice to the tortilla, followed by greens of green onions, reserved sauce, crema, and shallots

  • FOLD burrito closed tightly, and slice in half

 

tagged with woo can cook, fried rice, pop up, burrito, crispy bacon, bacon fried rice, fried rice burrito, pickled shallots, cilantro crema

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