Mountain Tripe Fried Rice Recipe

Prepare rice

If you don't have day-old rice, spread freshly cooked rice on a large tray and refrigerate for at least 30 minutes to cool and dry slightly. Break up any clumps before using.

Prepare tripe

Use pre-cleaned, fully cooked tripe. Pat the tripe dry with paper towels and chop into bite-size strips or roughly 1/2-inch pieces. If your tripe is large or chewy, you can briefly sauté it alone to tenderize (see cook steps).

Mise en place

Peel and dice the carrot, mince the garlic, finely dice the onion, slice the green onions separating white and green parts. Measure sauces and seasonings into a small bowl and whisk together: light soy sauce, oyster sauce, rice vinegar, fish sauce (if using), sesame oil, and white pepper.

Heat wok or large skillet

Place a wok or large heavy skillet over high heat. When hot, add the neutral oil (2 tbs) and swirl to coat. The pan should be very hot but not smoking heavily.

Cook aromatics and vegetables

Add the diced onion and the white parts of the green onions; stir-fry 1–2 minutes until fragrant and the onions begin to soften. Add the diced carrot and continue to stir-fry 2–3 minutes until the carrot is just tender. Add the minced garlic and stir 30 seconds until fragrant.

Sear tripe

Push the vegetables to the side of the wok. Add the chopped tripe in a single layer and let it sear undisturbed 1–2 minutes to develop a light browning, then stir to combine with the vegetables. If the tripe seems tough, cook an extra 2–3 minutes to tenderize.

Scramble eggs

Push the tripe and vegetables to one side of the pan. Add a teaspoon of oil if the pan looks dry, crack in the two eggs and scramble quickly until just set, then break into small curds and mix with the tripe and vegetables.

Add rice and peas

Add the cooled rice, breaking up any remaining clumps with a spatula. Add the thawed peas. Stir-fry on high heat, tossing constantly, for 3–4 minutes so grains heat through and start to take on color.

Season and finish

Pour the combined sauce (soy + oyster + rice vinegar + fish sauce + sesame oil + white pepper) evenly over the rice. Toss thoroughly to coat all rice and ingredients. Taste and add salt (about 1/2 tsp) or extra soy if needed. Continue stir-frying 1–2 minutes so the flavors meld and any excess moisture cooks off.

Final touches

Stir in the green parts of the sliced scallions, then remove from heat. Transfer to a serving platter and sprinkle with toasted sesame seeds and chopped cilantro if using. Serve immediately with lime wedges on the side.