Fried Rice Carbonara
A modern Italian spin on classic fried rice, from Danny Freeman's cookbook Italianish: Modern Twists on Classic Italian Flavors
Ingredients
- 3 cups cooked rice
- 4 oz guainciale or pancetta cut into 1/2-inch pieces
- 1 cup frozen peas
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1/2 cup grated Parmesan
- 4 egg yolks
- 1 tablespoon water
- 2 scallions chopped
- 2 tablespoons chopped fresh parsley
Instructions
- To make the Fried Rice Carbonara, first cook your rice and set it aside.
- Cook the guanciale in a large saute pan over medium heat until crispy, about 5 minutes.
- Remove the cooked guanciale with a slotted spoon, reserving the drippings in the pan.
- Add the rice to the skillet, spreading it around to cover the entire surface. Let sit over medium heat until the bottom starts to brown, about 3 minutes.
- Stir in the frozen peas and season with salt and pepper.
- Cook, stirring occasionally, about 5 minutes.
- Add in the Parmesan and stir until well incorporated, about 3 minutes, then turn off the heat.
- Separate the egg yolks from the egg whites, reserving the egg whites for another use.
- In a small bowl, whisk together the egg yolks and 1 tablespoon water until they reach a smooth consistency.
- Pour the egg mixture onto the rice and mix together quickly so the yolks are spread evenly throughout the rice as they cook, about 1 minute.
- Mix the cooked guanciale into the rice, along with the scallions and parsley and serve.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!