Who doesn’t love a good meal of cock fried rice? Fried rice can be found in most restaurants across the country, however, this tasty dish is easy (and more affordable) to make at home. Learn how to make this dish along with Yuna.
This is the third of our series of delicious dishes you will find in 50 Ways to Eat Cock®: Healthy Chicken Recipes with Balls! The talented and fun Yuna runs a YouTube channel on which she cooks meals from various recipe books. Watch her prepare Cock Fried Rice (page 68).
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With healthy chicken recipes like Risotto Cock Balls and Cock-o’s, 50 Ways to Eat Cock is a contagiously humorous chicken cookbook that takes a revealing look at the folklore, history, culinary culture and nutritional benefits of this well-endowed ingredient.
Ingredients
- 3 eggs, beaten
- 1 tsp toasted sesame oil
- pinch fine sea salt
- 4 cups cold leftover brown or white rice
- 2 Tbs soy sauce
- 3 Tbs non-hydrogenated lard, coconut or peanut oil
- 1 cup cock meat leftover from making stock, chopped
- 1⁄2 cup frozen peas
- fine sea salt to taste
- 2 scallions, sliced into 1⁄2 pieces on a diagonal
How to Make Cock Fried Rice
In a bowl, beat eggs with sesame oil and a pinch of salt.
Heat a wok or large frying pan. When it just begins to smoke, add one tablespoon of the lard or oil. Add eggs and mix in wok so it lightly cooks evenly in a flat layer.
Remove to a plate. Eggs should still be slightly wet. Roll egg and slices into strips.
Add remaining lard or oil to wok. When hot, add rice and quickly begin to stir so it heats evenly. Sprinkle with soy sauce to moisten.
Add meat and peas. Continue to cook until peas have thawed. Sprinkle with salt, if necessary.
Add scallions and mix. Cook another minute. Serve hot.
Cock Fried Rice
Equipment
- Wok
Ingredients
- 3 eggs, beaten
- 1 tsp toasted sesame oil
- pinch fine sea salt
- 4 cups cold leftover brown or white rice
- 2 Tbs soy sauce
- 3 Tbs non-hydrogenated lard, coconut or peanut oil
- 1 cup cock meat leftover from making stock, chopped
- 1⁄2 cup frozen peas
- fine sea salt to taste
- 2 scallions, sliced into 1⁄2 pieces on a diagonal
Instructions
- In a bowl, beat eggs with sesame oil and pinch of salt.
- Heat a wok or large frying pan. When it just begins to smoke, add one tablespoon of the lard or oil. Add eggs and mix in wok so it lightly cooks evenly in a flat layer. Remove to a plate. Eggs should still be slightly wet. Roll egg and slices into strips.
- Add remaining lard or oil to wok. When hot, add rice and quickly begin to stir so it heats evenly. Sprinkle with soy sauce to moisten.
- Add meat and peas. Continue to cook until peas have thawed. Sprinkle with salt, if necessary.
- Add scallions and mix. Cook another minute. Serve hot.