Adrian Forte's Salted Cod Fried Rice

This article has not been rated yet.

PREP TIME

15 min

TOTAL TIME

25 min

Serves

4

Adrian Forte's Salted Cod Fried Rice

(Photo, John Molina. Published by Appetite by Random House, A Division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved.)

"While in Turks, I was really craving Chinese food, but there wasn’t any, so I had to figure out something with the ingredients on hand. I had salted cod and everything to make fried rice, and so my version of Caribbean fried rice was born."

Ingredients

  • 1 tbsp unsalted butter
  • 1 egg
  • 1 cup onions , medium-diced
  • 1 cup tomatoes , medium-diced
  • 1/2 cup carrots , cubed
  • 1/2 cup green peas
  • 1 cup salted cod , soaked and shredded
  • 1 tsp Scotch Bonnet Paste , (see recipe below)
  • 3 cups rice , cooked and chilled
  • 1/2 tsp sazón seasoning
  • 1/2 tsp coconut oil
  • 1 tbsp Knorr calamansi seasoning , (optional)

Instructions

1. Heat a large skillet (cast iron works great) on medium-high heat. Melt the butter in the pan, then crack in the egg and scramble it, breaking it into small pieces as you go. Transfer to a plate and set aside.
2. Return the pan to the heat and sauté the onions, tomatoes, carrots, peas and scotch bonnet paste until the vegetables are soft and cooked, about 5 min.
3. Turn up the heat to high and add the salted cod. Mix well and cook until all the liquid has reduced.
4. Add the chilled rice, sazón and Knorr calamansi liquid seasoning (if using) and stir to combine with the fish and veggies. Continue sautéing the rice, stirring every
15 to 20 sec or so, for 3 min or until you notice the rice and veggies starting to brown slightly and become crispy.
5. Stir in your scrambled egg, give the rice a taste and adjust the seasoning with black pepper if necessary.
6. Remove from heat, plate up and serve! Add scallions to garnish.

Kitchen tip:

Calamansi seasoning has a sour, citrusy flavour and can be found in Caribbean and Filipino grocery stores.

Scotch Bonnet Paste

Combine 10 chopped pickled scotch bonnet peppers (see recipe, below), 1 chopped large white onion, 1 chopped small carrot, 5 minced cloves of garlic, ½ cup apple cider vinegar and 1 tbsp smoked paprika in a blender or food processor. Purée until the paste is smooth and lump-free. Transfer to a sterilized jar, seal and store in the fridge for up to 2 weeks.

Pickled Scotch Bonnet Peppers

Combine 1 cup water, 1 cup apple cider vinegar, 1 tbsp pickling salt or table salt, ½ tsp crushed red pepper flakes, 4 smashed garlic cloves and 2 tsp dill seeds in a saucepan over medium heat. Bring to a boil. Place 3 cups scotch bonnet peppers in a sterilized 16-oz mason jar. Pour the brine over the peppers, filling the jar to within ¼ inch of the top. Seal with the lid and store for up to 3 months. Once opened, use within 6 weeks.