I know..I know…! Somebody was trying to get creative. Apparently after watching the Iron Chef show few weeks ago, I got inspired lol! If you catch Iron Chef show at Food Network, you know that it involves secret ingredient. The secret ingredient was caviar (how lucky were those people!). They were in huge containers too. I was like….give me one heaping spoon of that sturgeon roes please, two would be nice!
So, anyway, here I am with my fried rice. You know somebody is a bit lazy when fried rice is on the menu. One thing nice about making fried rice is that, it’s quick and easy and it’s always our favorite. I can’t eat just one plate though. Oh well!
Of course I didn’t use the sturgeon roe (maybe one of these days I would huh?). I used the lumpfish roe. From what I learn from the Iron chef show, it is best not to cook the caviar. So, what I did was I make the fried rice first and then toss the roes in and mixed it. I like how you can bite into the tiny pearls and you taste the saltiness when you eat the rice.
I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- 1 1/2 cup cooked jasmine rice
- 1/4 cup dried anchovies - rinse briefly with cold water
- 1 cup meat/seafood of your choice – use your left over if any or any chicken - beef, pork, prawns, etc of your choice
- 4 Tbsp of canola oil
- 1 Tbsp of fish sauce - optional
- 2 Tbsp or soy sauce or to taste - remember you will have the saltiness from the caviar too
- 2 stalks of spring onions - chopped
- 2 eggs
- 2 small jars of black/red caviar
- Cook the rice as how you would normally do with your rice cooker. I suggest to let the rice cool before making it into fried rice. It is best to make fried rice from leftover rice as a matter of fact or cook it overnight if you plan on this. Warmed cooked rice will make your fried rice sticky and therefore it’s not recommended
- Heat up a wok with canola oil and saute the anchovies until they are crispy and remove and set aside. Add the meat into the wok and saute until they change color and cooked through. Remove and set aside. If you use prawns, add the oil and skip to step 5 as prawns will be added later
- Add some oil into the wok if needed. Crack the eggs in the middle of the wok and let them fry until cooked but still soft. Remove and set aside
- You should have some oil left in the oil, if not, add about 1 Tbsp and turn the heat back up. Add in spring onions and saute very briefly for about 15 seconds
- Add in prawns (if using) and continue to saute until they turn color, which probably about 20 seconds or so
- Add in the cooked rice, eggs and meats/prawns. Season with soy sauce, fish sauce and sesame oil. Salt and Pepper to taste if needed. Mix well
- Turn off heat and remove from the heat. When ready to serve, mix in the whole jars of caviar and toss to mix them well
Another variety I made with the red lumpfish roe: