aI will admit I decided to make this dish based solely on the name. I think I would make anything with “Angry Pig” in the name. This dish has an interesting, subtle Asian flare with some unique flavors. I came across this recipe on the Food & Wine website.
I didn’t have the peppercorns, snow peas, or tofu. I did add green peas. I used regular chili sauce and added garlic seasoning. All and all a good recipe. Good dish when your family is the mood for a little Asian.
The recipe I adapted from the original is below. The original recipe is Angry Pig Fried Rice from Food & Wine. Click here to find the recipe and other great recipes. Another great thing about Food & Wine is they always provide a drink pairing.
- 1 cup jasmine rice
- 6 slices of bacon (5 ounces), chopped into 1-inch pieces
- 3 large eggs, beaten
- Kosher salt
- 1 tablespoon finely chopped peeled fresh ginger
- 1/2 cup chopped scallions, plus more for garnish
- 4 ounces green peas
- 1 1/2 teaspoons chili sauce, plus more for serving
- 1 tablespoon distilled white vinegar
- 1/2 teaspoon toasted sesame oil
How to make this recipe
- In a medium saucepan, combine the rice with 1 1/2 cups of water and bring to a boil. Cover, reduce the heat to low and cook until all of the liquid is absorbed and the rice is tender, about 20 minutes. Remove the pan from the heat and let stand covered for 10 minutes. Fluff the rice with a fork and spread out on a baking sheet in an even layer to cool completely.
- In a large nonstick skillet, cook the bacon over moderate heat, stirring occasionally, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain. Reserve 5 tablespoons of the bacon fat (if you don’t have enough, use canola oil to get to 5 tablespoons); discard any remaining fat. Wipe out the skillet.
- Heat 1 tablespoon of the reserved bacon fat in the skillet. Add the eggs, season with salt and cook over moderate heat, stirring constantly, until scrambled, about 30 seconds. Scrape the eggs into a small bowl.
- Add 2 tablespoons of the bacon fat to the skillet along with the ginger and 1/2 cup of scallions and cook until softened, 1 minute. Stir in the peas and cook until the peas tender, about 2 minutes. Add the remaining 2 tablespoons of bacon fat along with the 1 1/2 teaspoons of chile sauce and the vinegar. Add the rice and cook, stirring, until combined and the rice is hot, about 2 minutes. Stir in the bacon, eggs and sesame oil and season with salt and pepper. Transfer the rice to a bowl, garnish with scallions and serve with chile sauce.