Fried Rice With Fermín Serrano Coppa

A recipe that was love at first sight in my kitchen. It is tasty, delicate but at the same time an explosion of flavors in the mouth. Refreshing, tasty and with all the unique flavor of Fermín Serrano Coppa.

Ingredients:

  • 2 Cups Long grain rice
  • 6 oz (180g) Fermín Serrano Coppa
  • 2 Cups of Water
  • 3 Tablespoons Sunflower or Canola oil
  • 1/4 Cup (20g) Scallion (White part)
  • 1/4 Cup (20g) Scallions (Green part)
  • 2 Tablespoons (11g) Ginger
  • 2 Tablespoons (5g) Garlic
  • 1/2 Cup (66g) Edamame, Shelled
  • 1/2 Cup (128g) Pickled Tricolor Carrots, Julienne
  • 1 Egg
  • 1/4 Cup (60g) Bean sprouts
  • 1/2 Teaspoon Toasted Sesame Oil
  • 1 Tablespoon Soy Sauce (Low Sodium)
  • 1 Cup of apple cider vinegar
  • Stove Top Rice Cooking Instructions

Pickled Carrots Instructions:

Add oil to a pot in high temperature. Add the rice, stir, add water (same amount of water/rice) and season with salt to taste. Bring to a boil. When the water is almost evaporated, stir, cover, and reduce the heat to low. Simmer for 13-15 minutes. 

Stir, taste and if is ready turn off the heat and set aside, do not overcook it.

Pickled Carrots Instructions:

Lightly salt the julienne carrots and set aside for about 10 minutes. In a small pot, add 1 cup of water,1 cup of apple cider vinegar, a half cup of sugar, and 1 tablespoon of toasted sesame oil. Leave on a medium heat, until sugar dissolves completely. Pour over carrots and let cool uncovered.

Cooking Instructions:

Begin by heating up 2 tablespoons of oil in a wok or non-stick pan. Add scallions (whites), ginger, and garlic and sweat for about 2 minutes on low heat. Add the edamame and carrots to the wok and cook for about 3-4 minutes. Once done, remove everything from the wok or pan and set aside in a separate bowl.

Heat the wok again to a medium high heat and add the rice. Once the rice begins to crisp on the edges, make a well in the center of the wok and add the egg, scrambling it as you mix it into the rice. Add the scallions, the Coppa and cook for 3 more minutes. Add the edamame/carrot mixture back into the wok with the beansprouts, sesame oil, and soy sauce.

 Adjust to taste preference and enjoy!

Doreen Colondres - Celebrity Chef - Sommelier latina - best latin chef

Doreen Colondres

Our house founder is a passionate chef with a profound love for wine. She is an active media personality who is WSET Level 3 certified, a certified Sake Sommelier and a tireless world traveler. Working hard to live through her passions for cooking and educating others, Doreen Colondres is also the creator of The Kitchen Doesn’t Bite and the author of the Amazon’s Best Seller, La Cocina No Muerde, published by Penguin Random House.

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