Vietnamese-Style Frog Legs with Kimchi Fried Rice - Andrew Zimmern

Ingredients

• 2 pounds jumbo frogs legs
• 1 tablespoon kosher salt
• 3 egg whites, lightly beaten
• 1 cup corn starch
• 5 cups peanut oil
• 1 bunch each mint and basil
• 2 tablespoons reserved oil (see recipe)
• 12 scallions, cut in 2-inch lengths
• 3 pieces lemon grass, sliced
• 1 cup of finely sliced fresh ginger ‘needles’
• 1 tablespoon coarse grind sea salt
• 1 teaspoon ground white pepper
• 3 tablespoons sugar
• 5 dried red chiles
• 1 1/2 cups short-grain Asian rice
• 2 cups water
• Salt
• 1/4 cup peanut oil
• 1 cup sliced roast pork
• 1 cup sliced Chinese-style sausage
• One 1-inch piece of fresh ginger, peeled and thinly sliced
• 1 dried red chile
• 1 garlic clove, crushed
• 2 ounces mung bean sprouts
• 1 large egg, beaten
• 1 1/2 cups kimchi, coarsely chopped and drained, liquid reserved
• 1/2 cup thinly sliced scallions, plus more for garnish
• 3 tablespoons soy sauce
• 2 teaspoons toasted sesame oil