Halloumi Egg Fried Rice
Egg Fried Rice with Pissourkotiko Traditional Goat Halloumi, Charalambides Christis
Ingredients
• 300g Cooked Rice
• 1 Pissourkotiko Traditional Goat Halloumi, Charalambides Christis, cut in small cubes
• 3-4 Eggs, whisked
• 100g Bacon, not smoked, slices cut in small pieces
• 2 Scallions, green and white parts thinly sliced and kept separetely
• 3 tbsp Soy Sauce
• 2 tbsp Mirin
• 1 tsp Sesame Oil
• 3 tbsp EVOO, Extra Virgin Olive Oil
• 1 Large Carrot, peeled and cut in sticks
• 1 Clove Garlic, minced
• 1 Cup Peas, Frozen
• 2 tbsp Pickled Kritamo Leaves, plus more to garnish
• ½ tsp Fine Sea Salt
• ½ tsp freshly ground Black Pepper, preferably Schechuan
Instructions
1. Use a wok pan and place on medium heat. Allow to heat up and pour 1 tbsp of the oil. A minute later toss in the bacon and fry for 4’ while tossing. Remove from the pan to a bowl and set aside.
2. In the same pan with the oil from the bacon add the halloumi cubes and fry while tossing frequently. Once they start to brown remove from the pan into the bowl with the cooked bacon.
3. Once again in the same pan, pour the remaining 2 tbsp of oil and once heated add the carrots with the white parts of the scallions. Stir and cook for 3’. Add the peas and fry for 2’ more and add the minced garlic frying for another minute.
4. Pour the whisked eggs, mix and cook while constantly breaking. Season with the salt and pepper and once the eggs are almost cooked add the cooked rice, halloumi, bacon, kritamo leaves and mix.
5. Pour the soy sauce, mirin and sesame oil, mix and cook for 2-3’.
6. Serve and garnish with the green parts of the scallions and some kritamo leaves.
