Wild About Fried Rice

The Art Institute of Charlotte Sophomore chef Tramir Ferguson

Wild About Wasabi®

15 minutes

45 minute


8 oz. Wild About Wasabi®, toasted
2 cups chicken stock
3 tbsp. salt
3 tbsp. unsalted butter
1 cup long grain white rice
1 cup yellow onions, diced
1 cup carrots, diced
1 bay leaf
2 eggs
4 strips of bacon
2 oz. vegetable oil
1 oz. of soy sauce
Salt and pepper to taste

Preheat oven to 350°. Lay bacon on a sheet pan lined with parchment paper; cook until crispy. Remove from oven, crumble, and set aside. Peel and dice carrots and onions. Sauté onions and carrots in butter until translucent. Add rice and coat with butter. Season the stock with salt until desired taste. Add stock and bay leaf to the rice. Cover the pot with foil and place in oven for 25-30 minutes. While the rice is cooking in the oven, toast Wild About Wasabi® in the wok and reserve. When the rice is al dente, remove from heat. Place wok over high heat and coat with vegetable oil. Scramble the eggs in the wok. Next, add the bacon bits. Finally, add in the rice, and Wild About Wasabi®. Toss around and serve over rice with salt, pepper, and soy sauce.

Tags: Art Institute, fall recipe, recipe, soy, Wild About Wasabi®

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