Rice & Grains

Jar cap inspired fried rice

Inspired by a recipe on the cap of a cheez weez jar, my 12-year-old daughter and I “conspired” to make this fried rice dish. I expected the kids to like it, naturally… who can resist a topping like that? But, surprisingly, even my husband enjoyed it!

casaveneracion.com Jar cap inspired fried rice

I was scrambling for something to whip up for dinner last Monday when my 12-year-old popped into the kitchen and suggested fried rice. I told her we didn’t have enough bits and pieces of meat and vegetables for fried rice. She opened the fridge and started scanning the contents. Then she asked me where the cheez weez was. I thought she was going to have a late afternoon snack. But when she pulled out the jar, it was to show me the recipe on the cap: fried rice with diced hotdogs topped with cheez weez. Then, she said, “Use corned beef instead.” Wow, I thought, very bossy! But I was pleased as well because she was experimenting with substitutes and the ideas were coming out quite spontaneously. And using corned beef instead of hotdogs was a great idea. I said ok. But I reminded her that her younger sister would have a fit if we used up the cheez weez. I suggested making a cheese topping from scratch using a combination of cheddar and mozzarella. The result is what you see in the photo. :)

Ingredients :

For the fried rice :

4 c. of cold cooked rice, mashed to separate the grains
a can of corned beef
1 tbsp. of minced garlic
1 white onion, halved and sliced thinly
3 tbsps. of cooking oil
salt and pepper to taste

For the cheese topping :

1/4 c. of butter
2 tbsps. of chopped pimientoes
2 level tbsps. of flour
2 c. of milk
3/4 c. of grated mozzarella cheese
3/4 c. of grated cheddar cheese
salt to taste
powdered white pepper

Cooking procedure :

Heat the cooking oil in a skillet. Saute the garlic and onion until soft. Add the corned beef and stir to break up the meat. Add the rice. Season with salt and pepper. Cook, stirring, until the rice is heated through.

Melt the butter in a saucepan. Add the chopped pimientoes and cook for about fifteen seconds. Add the flour all at once, stirring to prevent lumps from forming. Cook over medium heat until golden. Pour in the milk, little by little, stirring as you pour. Add the cheeses and cook just until melted. Turn off the heat. Season with salt and powdered white pepper.

To serve, fill a small bowl with rice. Press the rice into the bowl to mold it. Place a dinner plate over the bowl and invert. Pour some cheese sauce over the molded rice. Serve at once.

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