NYC Community Supported Agriculture: Fried Rice with Pickled Cucumbers, Spring Onions, and Peas

Fried Rice, Pickled Cucumbers, Spring Onions, and Peas, by Reggie Soang (click the image for the YouTube video)

For the latest Chef Reggie’s cooking series:

Fried Rice with Pickled Cucumbers, Spring Onions, and Framed Eggs
Serves: 2 portions

Prep Time: 30 minutes
Total Time: 40 minutes

2 cucumbers, thinly sliced
2 teaspoons salt, plus 1 more teaspoon
2 teaspoons sugar
1/4 cup fresh peas
1/4 cup diced carrots, medium dice
6 tablespoons cooking oil, divided in half
1/2 cup diced red onions, small to medium dice
1/2 cup chopped spring onions
4 cups cooked/day old long-grain rice
2 eggs, beaten
NY-Style Deli Pickles, thinly sliced
1 teaspoon soy sauce
Ground black pepper
Grated Parmesan, optional

  1. Make pickled cucumbers by adding 2 teaspoons of salt and sugar and mix them together. Let them sit in the fridge for 30 minutes.
  2. Meanwhile, bring a pot of water up to a boil and cook fresh peas for 10 seconds and chill them down in cold or ice water. Use the same boiling water and cook diced carrots until tender.
  3. Heat up a non-stick skillet on medium-high heat and add half of the oil (3 tablespoons). When the oil shimmers, add red onions and sauté until tender, and then add spring onions and carrots.
  4. Keep sautéing red onions, spring onions, and carrots until they are caramelized. Set them aside on a plate. Wipe off the skillet and put it back on the stove.
  5. Add the rest oil to the skillet. When the oil shimmers, add the beaten eggs. Stir up the eggs and chop them into little chunks with a wooden or rubber spatula. Add the rice into the skillet and fry the rice with the eggs.
  6. When the rice is heated and becomes fluffy, add the soy sauce and stir to combine.
  7. To finish the fried rice, add the pea and the veggies from step 4 back into the skillet and toss to combine. Grate fresh Parmesan on top, and serve hot. Bon appétit!

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