Sticky Rice with Scallion Infused Oil and Pork Fu
"Add more oil." –Mom
I scooped a mound of sticky rice into my bowl from the vat Mom brought up to her bedroom, then proceeded to add soy sauce, pork fu, and a drizzle of oil.
Mom being who she is grabbed the spoon from me and heaped on the infused oil and said I needed more. The house was being renovated and instead of ordering pizza like your average American family, Mom decided to serve us sticky rice with scallion infused oil and pork fu.
"It's healthier and cheaper," she said as I asked why we couldn't just order from Domino's. At age 12, I really wanted to be normal and this was not helping my case. But add on another 12 years and you'll find me making this dish in the kitchen as a quick lunch before starting a busy day, because it's healthier and cheaper—I hate it when Mom's right.
The beauty in the dish lies in its simplicity, similar to a classic cacio e pepe...you know, if we were Italian. The ingredients are few and the time needed isn't much, which makes it perfect for anyone constantly on the go. It's the magical combination of taste and texture that makes this dish a Phan favorite. The sharply seared scallion flavor dances with the sweetly salted pork fu. The stickiness of the rice becomes smooth with the infused oil which also binds together the rice and the cotton candy-like pork fu.
I may have complained to Mom about the fact that we should have ordered pizza while the entire first floor of our home was being remodeled, but I also ate three bowls. But hey, being a brat was part of my role as youngest child and I wanted to do it justice.
Prep: 15 mins | Cook: 30 mins
INGREDIENTS (FOR 2)
| 1.5 cups sticky rice |
| 1/2 cup water |
| 3 tbsps olive oil |
| 1/2 stalk scallion |
| Soy sauce to taste |
| Pork fu to taste |
PREPARE
1. Wash the sticky rice and combine it with the 1/2 cup of water in a rice cooker, then press cook.
2. Finely chop the scallion.
COOK
1. Using a small pan, heat the olive oil until it starts to shimmer.
2. Add the chopped scallion and stir until fragrant, about two minutes. Take care to ensure that the scallion doesn't burn.
3. Pour infused oil into a small bowl. Set aside.
EAT
Scoop rice into a bowl, drizzle on soy sauce to taste, add a healthy heaping of infused scallion oil and top with pork fu. Mix together and enjoy!
