Fried Rice A La Plancha Recipe
Winter citrus, fried kumquat, scallion
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Ingredients
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Rice & Citrus Base
A La Plancha Frying & Aromatics
Finishes & Garnish
Method
Rice & Citrus Base
- 1
Cook the rice
Rinse the jasmine rice under cold water until the rinse runs mostly clear. Drain. Combine rinsed rice, 2.5 cups water and 1 tsp kosher salt in a medium saucepan. Bring to a gentle boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
- 2
Cool the rice
Fluff the cooked rice with a fork and spread on a rimmed baking sheet to release steam and cool quickly. Allow rice to cool at least 30 minutes (can be refrigerated for 1–2 hours) — day-old chilled rice works best for frying.
- 3
Prepare winter citrus & kumquats
While rice cools, zest the orange and grapefruit. Slice kumquats thinly into rounds, removing seeds. In a small bowl, toss kumquat slices with 1 tsp honey and a pinch of salt; let macerate for 10–15 minutes to soften and sweeten the skins.
A La Plancha Frying & Aromatics
- 4
Prep aromatics
Thinly slice the white and light green parts of 3 scallions; reserve the dark green tops for garnish. Mince the shallot, smash and finely mince the garlic, and grate the ginger.
- 5
Heat the plancha (or large skillet)
Set a cast-iron skillet or heavy flat griddle (plancha) over medium-high heat until very hot — about 3–5 minutes. Add 2 tablespoons neutral oil to coat the surface and 1 tablespoon butter; let the butter foam and begin to brown slightly but not burn.
- 6
Fry the kumquats a la plancha
Add the macerated kumquat slices in a single layer and sear 30–45 seconds per side until edges caramelize and juices concentrate. Remove kumquats to a plate and reserve.
- 7
Cook aromatics
Add remaining 1 tablespoon neutral oil to the hot surface. Add shallot and the white/light-green scallion slices; stir and toss for 45–60 seconds until fragrant and lightly browned. Add garlic and ginger and cook 15–20 seconds more, stirring constantly to avoid burning.
- 8
Add rice to the plancha
Increase heat to high. Add the cooled rice to the pan, breaking up any clumps with a spatula. Spread rice into an even layer and let it sit undisturbed 60–90 seconds to develop a light crust. Toss and repeat once more to produce a la plancha char spots around the rice.
- 9
Season the rice
Stir in light soy sauce and dark soy (if using) evenly across the rice, then add white pepper and drizzle sesame oil. Toss thoroughly to coat. Taste and add kosher salt if needed. Splash 1 tsp rice wine vinegar and gently fold to brighten flavors.
Finishes & Garnish
- 10
Incorporate kumquat & citrus
Return about two-thirds of the fried kumquat slices to the rice, folding gently so they warm and distribute without breaking down. Add orange and grapefruit zest and toss briefly to combine.
- 11
Final flavor balancing
If the rice needs a touch more sweetness to balance the citrus, stir in the remaining 1 tsp honey. Adjust acidity with a few drops of lime or additional rice vinegar to taste.
- 12
Plate and garnish
Transfer fried rice a la plancha to a serving platter or individual bowls. Scatter reserved dark green scallion tops, remaining caramelized kumquat slices, microgreens or cilantro, and toasted sesame seeds over the top. Serve immediately with lime wedges on the side.
