OFFAL FRIED RICE

Offal Fried Rice image

Provided by Jet Tila

Time 1h30m

Yield 15 to 20 skewers

Number Of Ingredients 10

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1/2 pound oxtail
1/2 pound tripe, fat trimmed off and cut into large, even-sized pieces
3 tablespoons canola oil
3 large eggs, lightly beaten
4 cups cooked day-old rice, long-grain or Jasmine
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon kosher salt
2 to 3 green onions, chopped
1 teaspoon ground white pepper

Steps:

Preheat a charcoal grill to medium-high heat.
Add the oxtail directly to the grill and sear on all sides, about 3 minutes total. Remove from the grill and add to a large stovetop pressure cooker. Add the tripe and 1 quart water. Place on the lid and heat over medium-high heat until pressurized. Allow to cook under high pressure for about 45 minutes. Turn off the heat and carefully release the pressure, then open the lid. Carefully remove the tripe and rough chop. Remove the meat from the oxtail, then rough chop if needed, and set both aside.
In a large skillet or wok, heat the oil until a whisp of white smoke appears, about 1 minute. Add the eggs and allow them to bubble, then immediately fold in the rice, pressing down to separate the rice grains. Cook and fold until the eggs coat the rice and start to set, about 2 minutes. Stir in the offal, soy sauce, sugar and salt. Continue to fold until the rice is fluffy and the ingredients are thoroughly incorporated, about 1 minute. (Don't be afraid to scrape the rice stuck to the bottom of the pan.) Cook until the rice absorbs the sauces and is slightly crisp on the edges.
Fold in the green onions and white pepper and cook for an additional minute. Taste and adjust seasoning as needed with salt. Serve immediately.