Make It Meatier: Jamie Bissonnette's 'Nduja Fried Rice

Make It Meatier: Jamie Bissonnette's 'Nduja Fried Rice

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James Beard Award–winning Toro and Coppa chef Jamie Bissonnette knows his way around the vast world of preserved meat and fish. He’s a master of charcuterie (coppa is Italian cured pork neck)...

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Ingredients

  • 3/4 cup 'nduja
  • 2 cups cooked white rice (I like Uncle Ben's)
  • 2 tablespoons garlic
  • 1 onion
  • 2 tablespoons scallion
  • 4 Haikuri turnips (or sub in other small turnips)
  • 1/2 cup seasonal veggies
  • 1 tablespoon Thai basil
  • 1 tablespoon cilantro
  • 1 tablespoon mint
  • 1 whole lime leaf
  • 2 eggs
  • 1 tablespoon chili sesame oil
  • 3 tablespoons mirin
  • 2 tablespoons fish sauce
  • 2 tablespoons palm vinegar
  • 1 tablespoon Sambal Olek (optional)

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