dinner · dairy-free
Schmaltz fried rice with blistered cabbage
Day-old rice fried in rendered chicken fat with crispy chicken-skin cracklings, garlic, scallions and charred cabbage.
- Time
- 30min
- Steps
- 5
Ingredients
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Allergens
Contains egg, wheat, soy and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Wok.
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Method
-
1
Put the skins and water in a cold wok or skillet and cook over medium heat until the fat renders and the skins are crisp. Remove the cracklings, keeping the fat.
-
2
Char the cabbage in hot schmaltz until blistered. Remove.
-
3
Fry the garlic and scallion whites, add the rice and press it against the pan until lightly crisp.
-
4
Push aside, scramble the eggs, then toss everything together with the chicken, cabbage, soy and fish sauce.
-
5
Top with cracklings, scallion greens and chili crisp.
