Best 6 Fried Rice With Prosciutto Recipes

FRIED RICE WITH PROSCIUTTO

Steps:

• In a wok or a large heavy skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until golden. Add sausage and cook until lightly browned.
• Increase heat to high. Add carrots and brussels sprouts or corn; stir-fry 1 minute. Add garlic, then crumble in rice; stir-fry until rice begins to crackle and brown.
• Add sugar and beaten egg. Remove from heat and stir until egg is cooked through. Stir in lemon juice and salt and pepper to taste.
• Spoon rice onto 4 plates and garnish each with torn prosciutto.

CRISPY PROSCIUTTO

Steps:

• Preheat oven to 375 degrees. Line two rimmed baking sheets with parchment paper. Divide prosciutto between baking sheets, laying them flat. Bake until fat turns golden and meat is darker, about 15 minutes (rotating baking sheets from top to bottom halfway through baking time). Using tongs, carefully transfer prosciutto to paper towels to drain (it will crisp as it cools). Crispy prosciutto can be used like bacon, in whole pieces or crumbled.

FRIED RISOTTO BALLS

Steps:

• Line a baking sheet with parchment paper. Heat the stock in a medium saucepan over low heat to simmering.
• Heat the olive oil in a medium straight-sided skillet over medium heat until hot. Add the onion and cook, stirring, until it begins to soften but does not color, about 4 minutes. Add the rice and toss to coat in the oil. Add the white wine and cook until completely absorbed, about 2 minutes.
• Ladle in enough stock to just cover the rice. Adjust the heat so the liquid is simmering evenly. Cook, stirring occasionally, until the liquid is almost absorbed. Add the stock twice more in this manner (you may not use all of the stock) until the risotto is creamy and al dente, 16 to 18 minutes from the first addition of liquid. Off the heat, stir in the Parmesan and butter until smooth. Spread the mixture on the prepared baking sheet and let cool completely.
• Once the risotto is cooled, scrape it into a large mixing bowl. Beat 1 egg and add to the bowl along with the fontina and prosciutto (separating any clumps of prosciutto with your fingers). Stir to combine. Line the baking sheet with a clean sheet of parchment. Scoop about 1/4 cup of the risotto into your hands and roll into a ball. Place on the baking sheet. Repeat with the remaining risotto, to get about 18 balls. Refrigerate until just firm, about 30 minutes.
• Meanwhile, heat about 2 inches vegetable oil in a medium Dutch oven to 350 degrees F. Break the remaining 2 eggs into a shallow bowl and beat with a pinch of salt and a tablespoon of water. Spread the flour and breadcrumbs in 2 separate shallow bowls.
• Dredge the balls in the flour, then the egg and finally the breadcrumbs, taking care to coat them completely. Return them to the baking sheet.
• Fry the balls in 2 or 3 batches until deep golden brown, 4 to 5 minutes per batch, letting the oil return to temperature before adding another batch. Drain on a paper towel-lined baking sheet. Serve warm or at room temperature, sprinkled with Parmesan and chopped parsley.

RISOTTO WITH PEAS AND PROSCIUTTO

Steps:

• Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
• Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and simmer, stirring, until absorbed.
• Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
• Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste. If necessary, thin risotto with some of remaining broth. Serve immediately, with remaining 1/3 cup cheese.

FRIED RICE WITH CILANTRO

Steps:

• Heat the oil in a wok or large skillet, over medium-high heat. Fry the garlic until golden, then add the chili pepper and chicken meat, and stir-fry until cooked through.
• When the chicken is cooked, add the rice, sugar, fish sauce, and soy sauce. Cook over medium heat, stirring gently. When the mixture is well blended, stir in the green onions, basil, and cilantro. Cook for 1 more minute, then serve hot.

FRIED STUFFED RICE BALLS

Steps:

• In a saucepan, combine the broth and saffron and bring to a boil.
• Stir in the rice, butter, and salt.
• Cover, reduce heat to low, and cook 18-20 minutes.
• Transfer the rice to a bowl and stir in the Parmesan cheese.
• Let cool slightly, then stir in the whole egg and yolk.
• Allow to cool completely.
• Place the flour and breadcrumbs on 2 separate plates.
• In a small bowl, lightly beat the egg whites until frothy.
• Combine the prosciutto and mozzarella and divide the mixture into 12 equal portions.
• Moisten your hands with water.
• Scoop up 1/4 cup of the rice and flatten it into a disk in your hand.
• Place one portion of the prosciutto/mozzarella mixture in the center.
• Mold the rice over the filling, shaping it into a ball.
• Roll the ball in the flour, then the egg whites, and then the breadcrumbs.
• Place on a wire rack to dry for at least 15 minutes.
• Continue to make 12 balls.
• Rinse your hands frequently to keep the rice from sticking to them.
• In a deep fryer, add enough oil to cover the rice balls by 1-inch once they are added.
• Heat the oil to 375 degrees F. on a deep-frying thermometer.
• Gently add a few of the rice balls into the oil.
• Fry until golden brown and crisp all over, about 2-3 minutes.
• Using a slotted spoon, remove and transfer to paper towels.
• Fry the remaining balls in the same way.
• Serve hot.