3 Minute vs 3 Hour vs 3 Day Fried Rice

3 Minute Fried Rice: 

1. Heat a large wok over high heat. Add enough oil to coat the pan, swirling it to make sure the wok is completely coated.  
2. Once the oil is hot and almost smoking, add the eggs and season with salt. Using chopsticks, break up the eggs and cook, stirring the entire time, until almost cooked through. Push the eggs to one side of the wok and add the frozen vegetables to the other side. Stir fry the eggs and vegetables together until the veggies are warmed through, about 1 minute. 
3. Break up the pre-cooked rice and add it to the wok. Toss and stir the rice with the other ingredients until hot and fully combined. Stir in the MSG, Sriracha, garlic powder and soy sauce and stir fry until the rice is evenly coated and everything is heated through, about 1 minute. 
4. Transfer to a plate and top with green onions, if using. Serve.

3 Hour Fried Rice:

Rice: 

1. Wash rice thoroughly by covering with water, mixing by hand until the water turns cloudy, draining the cloudy water and then repeating those steps until the water runs clear. This should take about 2-3 washes. 
2. Place the washed rice into a rice cooker and add equal parts water. Cook according to your machine’s directions. Once the rice is cooked, remove to a baking sheet, let cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 1 hour. ‍

‍Chashu Pork Belly:

1. While the rice is cooking, make your Chashu. To a large pan over medium-high heat add enough oil to coat the bottom of the pan. When the oil is hot add the pork belly and sear on all sides until caramelized, about 1-2 minutes per side. Once seared, remove the pork from the pan and place on a cooling rack over a baking sheet. 
2. Return the pot to medium heat. Add the green onions, shallot, garlic, sugar, sake, water, mirin and soy sauce. Increase the heat to medium-high and bring to a boil. Add the pork belly back to the pan. Reduce the heat to low and allow the liquid to come to a light simmer before covering with a lid and braising for 2 hours. 

Fried Shallots:

1. Have a sheet tray lined with paper towels near your stove top along with a spyder or slotted spoon. 
2. Add the oil and shallots to a Dutch oven or large pot and place over medium-high heat. Heat the oil while constantly stirring the shallots with long chopsticks. After a few minutes the oil will begin to bubble and then increase to a vigorous boil. Continue to cook and stir the shallots until they turn golden brown and the bubbling in the oil subsides.
3. Immediately transfer the shallots to the prepared sheet tray. Season with salt to taste and then set aside to cool. 

Fried Rice:

1. Set a wok over high heat. Once extremely hot add enough oil to coat the wok entirely. Once the oil is hot, add the shallot and the white parts of the green onion. Stir fry until beginning to turn translucent, about 30 seconds.
2. Crack in the eggs and season with salt. Scramble the eggs in the pan, breaking them up into small pieces with the spoon. Once the eggs are cooked, stir in the rice and break up any clumps that have formed with the spoon. Stir in the pepper, MSG, soy sauce, sesame oil, sweet soy, garlic and half of the green onions. Stir fry until everything is warmed through and evenly combined; the rice should be evenly coated in all the ingredients. 
3. Transfer to serving bowls and top with the Chashu pork belly, remaining green onion, and a handful of fried shallots.

3 Day Fried Rice:

72 Hour Short Rib - Starting on Day 1:

1. To a spice grinder add the star anise and peppercorns. Blend until they turn into a fine dust. Mix in the salt, without grinding the salt, until thoroughly combined. 
2. Place the short ribs on a baking sheet and season generously on all sides. Vacuum seal the short ribs in vac seal bags and place in a sous vide set at 69°C (156 ℉) for 72 hours.
3. Remove the ribs from the sous vide bath and place in an ice bath until they have cooled down. Transfer to the fridge to cool completely cold and let the fat solidify. At this point the ribs will last in the fridge for up to 5 days.  

Lacto Chile Sauce - Starting on Day 1:

1. Remove the tops and halve the red chiles lengthwise. Set aside. 
2. Whisk together the water and salt until dissolved. 
3. Add the garlic and peppers to a 1-1.5 quart mason jar. Pour the saltwater over the peppers until they are completely submerged in brine. Add plastic wrap to the top of the jar to help keep everything submerged and then cover with a lid. Ferment the peppers for 3 days. 
4. After 3 days, strain the brine from the peppers. Add the peppers to a blender along with the nam prik pao and a splash of water. Puree on high until you see a vortex form in the middle of the blender. Continue blending until the sauce is completely smooth. When the sauce is almost done add in the xanthan gum, if using, for an extra smooth sauce. Store in an airtight container or squeeze bottle until ready to use. 

Rice - Day 2: 

1. Wash rice thoroughly by covering with water, mixing by hand until the water turns cloudy, draining the cloudy water and then repeating those steps until the water runs clear. This should take about 2-3 washes. 

1. Place the washed rice into a rice cooker and add equal parts water. Cook according to your machine’s directions. Once the rice is cooked, remove to a baking sheet, let cool to room temperature. Once cooled, cover with plastic wrap and refrigerate overnight.

Fried Rice Sauce - Day 3: 

1. Whisk all the ingredients together in a small bowl. Set aside. 

Fried Rice - Day 3:

1. Remove one chilled short rib from the fridge and carefully cut the meat off the bone, reserving the bone and meat. Season with salt to taste. Add the meat and bone to a medium sized non-stick skillet and then set over medium-high heat; this will allow the meat to come up to temperature along with the pan. 
2. Once the meat begins to sear, allow it to cook for about 3 minutes or until a browned, caramelized crust forms. Repeat on each side of the short rib until evenly browned all over. Once cooked, you can glaze the short ribs by brushing it with sweet soy, but you can skip this step if you want. Once glazed, remove from heat and keep the short rib and bone warm until time to serve. Repeat this process with as many ribs as you would like or save the remaining ribs for another use. 
3. Heat a wok over high heat. Once hot, add 2 Tbsp (30ml) oil and any extra short rib trimmings you may have and heat, stirring often, until the oil is just beginning to smoke. Stir in the beaten eggs and salt to taste and stir fry, breaking up with eggs and mixing it with the short rib trimmings, until cooked through, about 1-2 minutes. Remove the eggs and trimmings to a bowl. 
4. Set the wok back over the heat and add in the remaining 2 Tbsp (30ml) oil. When the oil is hot, add the shallot and the whites of the green onion. Season with salt and stir fry until soft. 
5. Break up the rice with your hands as you add it into the wok. Sprinkle over the rice the white pepper and MSG and stir fry to combine. Add in the egg and again stir to combine. 
6. Drizzle the fried rice sauce over the rice and stir until everything is evenly combined and coated with the sauce and warmed through. Stir in the chopped garlic and then immediately remove from heat. Stir in the greens of the green onion, reserving a few for garnish. 
7. Transfer the fried rice to serving bowls. 
8. Very carefully and gently slice the meat of the short rib into ½” (12mm) thick slices. Place the short rib bone on top of the fried rice and then lay the sliced meat on top of the bone. Garnish the meat with the remaining green onions. Serve.