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ideas for barbecued fried rice

post #1 of 5
7/16/08 at 5:15pm
Thread Starter 
I've got some left over smoked spare ribs and rice. The Chinese use bits of char shu and ham in fried rice to good effect. So I'm thinking of some Southern US /Chinese Fusion.

Onion and garlic certainly. Ginger probably not.

Corn maybe?

What else would be good? Maybe some beans, they're a barbecue classic. I want to avoid the red beans and rice kind of thing though

And I want to season it with some barbecue sauce instead of soy/oyster sauce but have some misgivings about it some how.
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post #2 of 5
7/16/08 at 6:11pm
The ribs should work nice. Onion, jalapeno, okra, carrot, shredded cabbage, etc... Depends on what I had. I'd do garlic and a touch of ginger, sesame oil, and finish it with soy and a dash of the BBQ sauce. Or maybe some black bean sauce.

I do stuff like this at home. But I'd probably saute it all up, heavy on the cabbage, and serve over rice. Don't forget the rooster sauce.
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post #3 of 5
7/17/08 at 7:36am
That sounds great Hatch! I like to make fried rice with my already great rice pilaf. Leftover tandoori chicken works great.
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post #4 of 5
7/17/08 at 9:34am
Maybe some blackeyed peas for the beans, braised collards instead of cabbage, red peppers, tasso.
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post #5 of 5
8/9/08 at 7:27pm
For additional ingredients: peas, carrots, perhaps bamboo shoots, palm hearts and don't forget the eggs!

I'm curious about the texture, too. Small diced pork as opposed to shreds would be ideal to my pallette. If the pork has quite a bit of BBQ sauce, although I generally discourage boiling, a brief boil in water may release some of the sauce thus reducing stickiness and carmelization while creating a decent base for a corn starch/arrowroot slurry.
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