Mexican Fried Rice

w/ Lime, Cilantro Crema

"Mexican seasoned rice, fried and tossed with smoked pork, a Mexican cheeses & red bell pepper omelet, fresh tomatoes, jalapeño & cilantro and drizzled with a lime, cilantro crema"

Ingredients

Lime, Cilantro Crema

1 cup sour cream

½ cup mayonnaise

1/3 cup cilantro, lightly packed

1 teaspoon onion powder

1/2 teaspoon garlic powder

¼ teaspoon black pepper

¼ teaspoon salt

Zest of 1 lime

Juice of 1/2 lime

Mexican Rice

2 cups long grain rice

1/3 teaspoon, plus a pinch, cumin seeds

1 teaspoon whole, coriander seeds

1 teaspoon dried oregano

3 tablespoons unsalted butter

1 cup yellow onion, medium dice

1/3 teaspoon salt

1 ½ teaspoons minced, garlic

½ teaspoon turmeric powder

1/3 teaspoon black pepper

2 ¾ cups chicken stock, unsalted

1 ¼ teaspoons salt

Fried Rice

Peanut or Canola oil

1 cup red bell pepper, medium dice

5-6 large eggs, whisked and lightly seasoned with salt & pepper

Mexican blend cheeses, shredded

1/2 pound smoked, pulled pork, chopped (your favorite bbq place)

1 cup multi-colored grape tomatoes cut in half & lightly seasoned with salt & pepper

1 Jalapeño sliced very thinly (use mandoline)

Finishing Touches (add to finished fried rice)

Sliced Green onion

Fresh Cilantro, chopped

Avocado diced, Squeeze of lime (optional)

Fresh lime, sliced

Directions

Lime, Cilantro Crema

Add all ingredients to a small blender and pulse until smooth. Refrigerate until ready to use. Serve at room temperature.

Mexican Rice

Add the rice to a large bowl, fill with cold water and rub the rice between your hands to remove some of the starches. Pour out the water and repeat 2 more times. Drain the rice through a sieve and set aside.

Toast the cumin and coriander over medium temperature in a cast iron skillet until fragrant. Add to a mortar & pestle along with the oregano and grind.

Add the butter to a sauce pan and heat over medium temperature. Add the onion and salt and cook until translucent. Add the garlic, ground spices, turmeric, black pepper and cook 30 seconds. Stir in the drained rice, then add the chicken stock and salt and stir. Turn up heat and bring to a boil. Reduce to low, cover and simmer until liquid is absorbed. After a few minutes, remove lid and make sure rice isn't boiling. Should be a simmer. Take lid off and listen for sound. If the rice is quiet the water is absorbed. Remove pan from heat and fluff up the rice from the bottom using a spatula. Spread the rice out onto a large baking sheet and let cool completely.

Note: Have all of the ingredients together so they can be added quickly. Also, if able, add your oil to a squeeze bottle.

Fried Rice

Add 2-3 tablespoons of oil to the wok or extra large non-stick pan and heat over medium-high to high temperature. Once hot, add the red bell peppers and cook for about 30-45 seconds. Add the eggs and prepare omelet style. Once large curds start to form, add a handful of the Mexican cheeses

and fold the omelet over twice. Place on a small plate and set aside.

Carefully wipe out wok if needed.

Drizzle the wok with more oil (few tablespoons) and add the completely cooled rice. Spread the rice up the sides of the wok to fry evenly, then flip over the rice with a wooden spoon or spatula, and repeat until rice is fried nicely. Add the rest of the ingredients, chop the eggs, and toss everything together to combine. Remove from heat, add desired finishing touches and toss. Drizzle the crema over top or serve as a condiment. Serve with lime slices. Feeds 4-6.