Italian Fried Rice (Yes, Really)

This recipe isn’t traditional. It’s not authentically Italian or Chinese or anything in between. But it is deeply satisfying, pantry-friendly, and perfect for using up leftovers - but you can also make this intentionally, like I did lol. 

This should not work (well the flavors definitely do, but tradition says it shouldn't), but it does. It does hard. The result is a crispy, savory, slightly cheesy fried rice with a rich, tomato-forward base and just enough umami to make you want another bowl.

Ingredients

• 4 cloves garlic, thinly sliced

• 1 medium yellow onion, finely diced

• 2 tbsp tomato paste

• 2 eggs, beaten

• 2 cups (dry) day old rice

• Cooked protein of choice (leftover chicken thighs work great and it's what I used)

• 1 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tsp oyster sauce

• 1/2 tsp white pepper

• 1 pinch MSG (optional but recommended)

• 1/2 cup frozen peas

• 1/2 cup frozen corn

• Salt to taste

• 1/2 cup freshly grated parmesan (or pecorino/grana padano - just grate it yourself)

To garnish:
More parmesan, crispy fried onions, chili crisp oil, green onions

Method

1. Sauté the onion
   Heat a bit of oil in a large pan or wok over high heat. Add the diced onion and sauté until just starting to take on color.

2. Add garlic
   Stir in the garlic and cook for about 30 seconds, just until fragrant.

3. Stir in tomato paste
   Cook the paste for a minute or two, until it darkens slightly and smells rich.

4. Add protein
   Toss in your cooked chicken (or other protein) and stir-fry briefly to warm it through.

5. Cook the eggs
   Push everything to the side of the pan and pour in the beaten eggs. Let them set slightly, then scramble and mix through the rest of the ingredients.

6. Add the rice
   Toss in the cold rice, breaking up any clumps. Let it toast for a couple minutes, stirring occasionally to get some crispy bits.

7. Season
   Add the soy sauce, sesame oil, oyster sauce, MSG (if using), white pepper, corn, and peas. Stir well to combine.

8. Finish with cheese
   Grate in the parmesan and toss until evenly distributed and slightly melted.

Serving

Serve hot, topped with extra parmesan, crispy fried onions, chili crisp, and green onions if you have them. This dish is best eaten right away while the rice still has texture and the cheese is melty.

Notes & Substitutions

• Rice: Day-old, cold rice is best for texture. Freshly cooked rice will work but you really want to try and have cold more dried rice. 

• Protein: Chicken thighs, pork, shrimp, or tofu all work. (If going to not use leftovers or cooked meat cook in Wok/pan first, then remove before starting with the instructions above!) 

• Cheese: Use a hard, salty Italian cheese and grate it yourself, please. That pre-shredded parm is barely parmesan, the taste is bad and the texture even worse. Also, it's expensive... for a worse product... 

• Sauces: Adjust to taste. If you like more heat or more umami, tweak accordingly.

This recipe is flexible and forgiving. It’s meant to be tossed together with what you have, and it's a good reminder that food doesn’t have to fit neatly into one category to be delicious.

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Check out other "cultural food crime" recipes here:
Culture Crime Carbonara