Dirty
Rice

prawn / tso’s sauce / bonito

 

#Story
Time

 

When you think of Rice you don't really think of junk food, do you? It’s more of a staple, an everyday life thing to keep you going. We don't think people from the UK really eat enough rice, unless it’s the shitty boiled rice from a takeaway. Definitely a staple diet for students and the skint, but considering the rest of the world has it as a big source of food, why don’t we Brits do it justice? Especially since we’ve invaded most of the countries associated with it. To be honest thank God it’s not that popular here! We’d have fucked it in batter, covered it in tomato sauce and sold it for £10 in a chip shop. Man, we can be seriously shit with food.

Anyway, enough about our horrible and terrible lineage & back to the Rice…. Rice of course can be Junk! You just need to make it DIIRT-Y. It can be as junk filled and filthy as any loaded fries! If not more so! It will soak up all the flavours you throw at it! We could doc hundreds of recipes with fried rice but we do particularly enjoy this one! We hope you do too!

Cam

 

Junk’s Jam:

Serves
2 - 3

Hey!

Nom. Nom. Nom. Nothing like a dirty rice to satisfy those junky cravings! A bit of everything! Sweet, salty, spicy tastiness. We like ours with prawns but you can swap that out for whatever protein you like to mix things up. Enjoy!

Equipment…

>Wok
>Deep-Fat Fryer

The Recipe

Stage #1
>The Prep

Ichiban Dashi Stock

500ml Water
5g Dried Kombo
Sml handful Bonito Flakes

  • Add the Water and Dried Kombu to a pan and bring to the boil. 

  • Boil for 5 minutes, take off the heat and add the Bonito Flakes.

  • Cover, leave to cool then strain. 

 
 

Rice

 

400g Long Grain Rice
450g Ichiban Dashi Stock 

  • Place the Rice into a bowl and wash several times until the water runs clear!

  • Pop the Rice in a pot with the Dashi Stock, cover with a lid and turn the heat to high and bring to the boil. As soon as it hits the boil turn the heat to low and continue cooking for 10-15 minutes or until all the Stock has been absorbed! Take off the heat and leave to stand for another ten minutes (lid still on). 

  • Spread the Rice evenly onto a baking tray and leave in the fridge overnight. 

 
 

Fried Rice

Day Old Dashi Cooked Rice 

2 Green Chillis 
1 Birds Eye Chilli
20g Garlic
30g Ginger
2 Banana Shallots
20g Kale
150g Peas
15g Coriander
2 Chinese Sausage
2 Eggs
1 Tbsp M.S.G
30g Soy Sauce
40g Butter

Vegetable Oil 

 

  • Prep your Veg! Finely chop the Chillis, Ginger, Garlic and Shallots - all the same size.  Roughly chop the Coriander (stalks & all). Remove the stems off the Kale and roughly tear the leaves.

  • Portion all your ingredients ready for the cooking stage later!

 
 

Crispy Prawns

15g Ginger
15g Garlic
20g Shallot
1 Tsp Chilli Flakes 
3 Tbsp Light Soy Sauce
1 Tbsp Ketcap Manis
1 tsp Mirin
1 Tsp Toasted Sesame Oil
1 Tbsps Rice Vinegar
1 Tbsp Sriracha Sauce
35g Dark Brown Sugar

200g Raw King Prawns
200g Chicken Stock
150g Cornflour

Vegetable Oil
Kitchen Paper

 

  • Prep your Veg! Peel and finely dice the Ginger, Garlic & Shallot.

  • Make a marinade by combining all the ingredients together apart from the Prawns, Chicken Stock and Cornflour.

  • Place your Prawns into a bowl and cover with a 1/4 of the marinade or until just covered. Set aside the rest for cooking later! Leave to marinade for an hour!

 
 

Crispy Kale

40g Cavlo Nero
1 Tsp Chinese Five Spice 
1 Tbsp Pomace Oil

Table Salt

  • Pick the Cavlo Nero off of the stem and coat in Oil, Five Spice and a generous seasoning of Salt. 

  • Bake in the oven at 175ºc for 10-13 Minutes or until crispy. 

 
 

Garnish

3 Spring Onions
Crispy Kale 
1 Tbsp White Sesame Seeds
1 Tbsp Black Sesame Seeds
1 Tbsps Onion Seeds
1/2 Tbsp Togarashi 

 

  • Slice the Spring Onions finely at an angle.

Stage #2
>Cook it baby!

 

  • Place a wok onto a high heat and add in a good lashing of Vegetable Oil. Once the wok is hot and slightly smokey chuck in the Chinese Sausage and toss for a minute or so. Add in the Chilli, Ginger, Garlic & Shallot and fry until fragrant. Now add the Rice.  Work fast and coat the Rice in the Oil. You gotta’ cook up a storm like Ainsley Harriot and make the wok dance.  Make a small well in the middle of the wok and crack in your Egg - cook until scrambled. Work the Egg through the Rice and fold in your Peas, Coriander & Kale. Finish with Soy Sauce, MSG & Butter - give it another stir. First part done!

  • Pre-heat a Fryer to 180ºc.

  • Place your remaining Marinade into a pan with the Chicken Stock and bring to the boil, Whisk in 2 tbsp of Cornflour and cook until thick and sticky! Keep the sauce warm or gently reheat later. 

  • Drain the Prawns and coat in the  remaining Cornflour, Shake of the excess! Pop them in the fryer and cook until crispy. Drain on Kitchen Paper. 

  • You’re all good to go! Coat your Crispy Prawns in the Sticky Sauce and spoon on top of the Dirty Rice! 

Stage #3
>Assemble