Mushroom Fried Rice with Crispy Bone Marrow and Rib Eye Cap
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A gourmet version of fried rice featuring crispy bone marrow, roasted rib eye cap, and a variety of mushrooms.
01:30:00 total
Serves 4
hard
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Ingredients
- jasmine rice - watch the video to see (medium to long grain)
- American wagyu ribeye cap - watch the video to see
- mushrooms - watch the video to see (wood ears and shiitake)
- bone marrow - watch the video to see (for smoking and tempura frying)
- barrel-aged kishibori soy sauce - watch the video to see
- small batch Bourbon - watch the video to see
- cow horn peppers - watch the video to see (medium heat)
- eggs - watch the video to see (for soy cured egg yolk and scrambled egg whites)
- scallions - watch the video to see
- garlic - watch the video to see
- carrots - watch the video to see (for juicing and dehydrating pulp)
- peas - watch the video to see
- beef tallow - watch the video to see (for cooking)
- MSG - watch the video to see
- flour - 1/2 cup (for tempura batter)
- cornstarch - 1/2 cup (for tempura batter)
- sparkling water - watch the video to see (for tempura batter)
- duck egg - 1 (for tempura batter)
Instructions
- Prepare Jasmine Rice: Cook jasmine rice according to instructions, aiming for a texture that's not too sticky, perfect for fried rice.
- Prep Ingredients: Slice rib eye cap, prepare mushrooms, smoke and tempura fry bone marrow, cure egg yolks in soy sauce, and dehydrate carrot pulp.
- Make Scallion Powder: Dehydrate dark green parts of scallions and grind into a powder.
- Cook Fried Rice: In a hot pan with beef tallow, scramble duck eggs, then add mushrooms, scallions, and cow horn peppers. Add rice, season with MSG and soy sauce, and toss continuously.
- Plate and Garnish: Serve fried rice with sliced rib eye cap on top. Garnish with soy cured egg yolk, crispy bone marrow, and scallion powder.
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