A big thank you to Chef Larry Finn of Scala’s Bistro who taught us how to look for antibiotic-free pork, use the whole animal, break it down and make it extra delicious. We also learned how to make Crunchy Rice, which is sure to become a new dinnertime staple.

CRUNCHY RICE
YIELD: 4- 6 4 OZ SERVINGS
INGREDIENTS:
2 T – GRAPESEED OIL
½ – OF A SPANISH ONION FINE DICE
1/3 BAG – EGG NOODLES
1 C – RICE (ANY TYPE YOU LIKE)
24 OZ. (APPROXIMATELY) – CHICKEN STOCK OR BROTH
EQUIPMENT:
1 – 12” SAUTE PAN WITH LID
1 – SPATULA
METHOD:
-ADD GRAPESEED OIL TO THE SAUTE PAN ON THE STOVE AND HEAT OVER MEDIUM HEAT TILL HOT.
-ADD THE EGG NOODLES AND COOK TILL THEY TURN GOLDEN BROWN
-ADD THE FINE DICED ONION AND SEASON WITH SALT AND PEPPER, COOK THE ONION TILL IT TURNS TRANSLUCENT OR TENDER
-ADD THE RICE, SEASON WITH SALT AND PEPPER AND COOK FOR A FEW MORE MINUTES STIRRING OFTEN
-ADD THE CHICKEN STOCK, REDUCE THE HEAT TO A LOW SIMMER AND COVER THE PAN AND COOK TILL THE LIQUID IS EVEPORATED, REMOVE THE LID AND CONTINUE TO COOK OVER LOW HEAT TO CRISP THE RICE ON THE BOTTOM, DO NOT STIR OR MOVE THE RICE MIXTURE
-ONCE THE RICE IS CRISP ON THE BOTTOM TAKE A SPATULA AND STIR THE RICE/NOODLE MIXTURE TO MIX UP THE CRUNCHY PARTS AND SERVE AS A SIDE DISH.