RECIPES

FRIED RICE WITH FERMÍN SERRANO COPPA

FRIED RICE WITH FERMÍN SERRANO COPPA

BY CHEF DOREEN COLONDRES

Fried Rice With Fermín Serrano Coppa
Doreen Colondres Chef Latina

By Chef Doreen Colondres

Fermin’s Chef Ambassador
@doreencolondres
LaCocinaNoMuerde.com

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:

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!

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:

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!

Fried Rice With Fermín Serrano Coppa
Fermín Iberico a Cut Above

By Chef Doreen Colondres

Fermin’s Chef Ambassador
@doreencolondres
LaCocinaNoMuerde.com

2023-07-01T17:01:11+00:00

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