Make It Meatier: Jamie Bissonnette's 'Nduja Fried Rice
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) and...
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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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