Cheese Mountain Tripe Fried Rice Recipe

Cook rice ahead

Rinse 2 cups jasmine rice under cold water until the water runs mostly clear. Cook with 2 1/4 cups water (or according to package) until tender. Spread the cooked rice on a baking sheet to cool, then refrigerate at least 3 hours or overnight so it's dry and separated. Cold rice fries best.

Prepare tripe

If your tripe is not yet tender, simmer thoroughly in water with a bay leaf and 1/2 onion for 1.5–2 hours until tender; drain and cool. If using pre-cooked tripe, make sure it is sliced into 1/2-inch strips. Pat dry with paper towels to remove excess moisture.

Prep eggs and meat

Beat 3 eggs lightly with a pinch of salt and pepper. Dice the ham or lap cheong into small pieces if using.

Peel and finely dice 1/2 yellow onion. Slice mushrooms and thinly slice scallions, separating whites and greens. Mince 3 garlic cloves. Thaw peas and carrots and drain any excess water. Have all vegetables ready to add to the wok because stir-frying is quick.

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tablespoons neutral oil and swirl to coat. Add the beaten eggs and quickly scramble until just set; transfer eggs to a plate and set aside.

Add the remaining 1 tablespoon neutral oil and 1 tablespoon butter to the wok. When the foam subsides and the pan is hot, add the diced onion and the white parts of the scallions. Stir-fry 1–2 minutes until fragrant and translucent.

Add minced garlic and sliced mushrooms. Stir continuously for 1–2 minutes until mushrooms release liquid and begin to brown.

Increase heat to high. Add the pre-cooked, patted-dry tripe strips and diced ham (if using). Stir-fry briskly 2–3 minutes to get some caramelization on the tripe and warm the meat through.

Add the cold cooked rice, breaking up any clumps with the back of a spatula. Toss rice with the proteins and vegetables so grains separate and coat in oil. Press rice against the wok occasionally to develop a little crisp texture on the bottom.

Stir the sauce: in a small bowl combine 2 tbsp light soy sauce, 1 tsp dark soy sauce (optional), 1 tbsp oyster sauce, 2 tbsp warm stock, 1 tsp sesame oil, 1/4 tsp white pepper, and 1/2 tsp kosher salt. Pour the sauce evenly over the rice and continue to toss and stir for 2–3 minutes so the rice absorbs the seasoning.

Fold the scrambled eggs and the thawed peas and carrots into the rice. Stir-fry an additional 1–2 minutes to heat everything through and distribute ingredients evenly.

Reduce heat to medium-low. Sprinkle 1 cup shredded mozzarella evenly over the top of the fried rice in the wok. Cover with a tight lid or large plate for 1–2 minutes until the cheese melts and becomes gooey. Alternatively, transfer rice to an ovenproof pan, top with cheese, and broil briefly until melted and lightly browned.

Sprinkle 1/2 cup grated parmesan over the melted mozzarella and fold gently to combine a little, leaving some cheesy strings. Check seasoning and add a pinch more salt or soy sauce if needed.

Turn off the heat. Drizzle 1 tsp sesame oil over the rice, stir in the green parts of the scallions, and sprinkle chopped cilantro or parsley if using.

Serve immediately while hot and cheesy. Portion into 4 bowls or plates, ensuring each portion includes tripe, vegetables, and a generous cheesy topping.