Golden, fragrant and packed with flavour, fried rice is one of the best ways to showcase Lard Ass Ghee. Its high smoke point allows every ingredient to cook over high heat while adding a rich, nutty depth that's difficult to achieve with ordinary butter. Finished with crispy eschalots, edamame and a squeeze of fresh lime, it's a simple meal that's anything but ordinary.
INGREDIENTS
3 tbsp Lard Ass Ghee
3 cups cooked jasmine rice, chilled overnight
250g chicken thigh fillets, diced (or chicken breast if preferred)
2 eggs, lightly beaten
2 eschalots, thinly sliced
2 cloves garlic, finely chopped
1 tsp grated fresh ginger
1 cup frozen edamame, thawed
2 spring onions, sliced, plus extra to serve
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
Lime wedges, to serve
METHOD
Heat 1 tablespoon of Lard Ass Ghee in a large wok or frying pan over medium-high heat. Add the eschalots and cook, stirring frequently, until crisp and golden. Remove with a slotted spoon and drain on paper towel.
Add another 1 tablespoon of Lard Ass Ghee to the wok. Add the chicken and stir-fry for 4–5 minutes until golden and cooked through. Transfer to a plate.
Add the remaining 1 tablespoon of Lard Ass Ghee, followed by the garlic and ginger. Stir-fry for 30 seconds until fragrant.
Push everything to one side of the wok and pour in the eggs. Stir gently until just set, then mix through.
Add the chilled rice, breaking up any clumps with a spatula. Stir-fry over high heat for 3–4 minutes until the rice is hot and lightly toasted.
Return the chicken to the wok with the edamame, spring onions, soy sauce, oyster sauce and sesame oil. Toss until everything is evenly coated and heated through.
Divide between serving bowls and top with the crispy eschalots and extra spring onions. Serve immediately with lime wedges for squeezing over just before eating.
TIPS
Day-old rice is the secret to great fried rice. Freshly cooked rice contains too much moisture and can become sticky.
Have all your ingredients prepared before you start cooking. Fried rice comes together quickly once the wok is hot.
Lard Ass Ghee is ideal for high-heat cooking, giving the rice a rich, nutty flavour while helping every grain stay beautifully separate.
