Superfrico Las Vegas Recipe

Cook rice

Rinse rice under cold water until water runs clear. In a medium saucepan combine rinsed rice, 3 cups water or low-sodium chicken broth, 1 tsp salt and 1 tbsp olive oil. Bring to a simmer over medium-high heat, then reduce heat to low, cover and cook 15 minutes until liquid is absorbed. Remove from heat and let sit covered 10 minutes; fluff with a fork.

Prepare proteins

Pat chicken pieces and shrimp dry with paper towels. Season lightly with pepper. Slice ham or prosciutto into thin strips. Beat 2 eggs in a small bowl and set aside.

Brown chicken

Heat a large, heavy skillet or cast-iron pan over medium-high heat. Add 2 tbs vegetable oil. When shimmering, add chicken in a single layer and sear 3–4 minutes per side until golden and mostly cooked through (internal temp ~160°F / 71°C). Remove chicken to a plate and tent with foil.

Quick-sear shrimp & ham

Add 1 tbs oil to the same skillet and when hot add shrimp in a single layer; cook 1 minute per side until just opaque. Remove and set aside. Add ham strips to the pan and fry 30–45 seconds until edges crisp slightly; remove and set aside with proteins.

Add remaining 1 tbs oil and 1 tbsp butter to the hot pan. Sauté diced onion and red bell pepper over medium heat 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Stir in thawed peas and sliced scallions (reserve a few scallion slices for garnish) and cook 1 minute.

Increase heat to medium-high. Add the cooked, fluffed rice to the skillet with vegetables, breaking up any clumps. Toss to combine and spread rice across the pan to let it sit undisturbed for 1–2 minutes to get slight crisp. Drizzle 2 tbs soy sauce and 1 tbs oyster sauce evenly over rice, sprinkle 1/2 tsp black pepper and red pepper flakes if using. Stir to coat.

Return the seared chicken, shrimp and ham to the pan and gently fold into rice. Add 1/4 cup chicken stock to loosen mixture and scrape up any brown bits from the pan. Taste and adjust seasoning with additional soy or a pinch of salt if needed.

Push the rice mixture to the sides of the pan creating a 3–4 inch clear well in the center. Add a touch of oil if the pan looks dry. Pour beaten eggs into the center and swirl to scramble gently until just set, 30–60 seconds. Fold the scrambled eggs into the rice so they are evenly distributed. Sprinkle grated Parmigiano-Reggiano over the rice and fold through until melted and incorporated.

For a Superfrico crisp bottom (Las Vegas style presentation): wipe the pan clean of any excess oil and heat 1–2 tbs vegetable oil over medium-high. Spoon the rice mixture back into the pan and press into an even layer. Cook undisturbed 3–5 minutes until the bottom is deeply golden and crisp. If desired, invert onto a large plate so the crisp side is on top or leave crispy side down to serve. Garnish with chopped parsley and reserved scallion slices.

Serve immediately with lemon wedges on the side for squeezing. Offer additional soy or hot sauce at the table.