RECIPE | Saffron Fried Rice
A fusion fan-favorite from Chef Jonah Miller, brought to you by PAM Cooking Spray.
December 1, 2017 ● 1 min read
By Chef Jonah Miller | Photograph ChefsFeed
This dish has the best of both the paella and fried rice worlds: yellow rice with crispy, toasty bits, shrimp, peas, and pork.
It’s a collision of awesome, which can get a little…sticky. Use new PAM Spray Pumps, and allow every element to cook the way it needs to before they all come together.
1½ cups medium grain rice
1 tsp saffron
1 Tbs. New PAM Olive Oil Spray Pump
1 tsp butter
1 cup peas, fresh or frozen
½ cup bacon rendered lardons
12 small shrimp, shells removed and deveined
4 eggs, beaten
1 cup, blanched snap or snow peas (optional)
1 cup of Hellman’s mayonnaise
1 clove of garlic, microplaned or minced
Juice of half of a lemon
1 Tbs. olive oil
1 tsp salt
Cook the rice according to the manufacturers’ instructions, adding a tablespoon of salt and the saffron to the water. When the water is fully absorbed, and the rice is done, lay the rice out on a parchment-lined baking sheet and let dry in the refrigerator uncovered overnight, or for at least six hours.
Spray your largest sauté pan evenly with PAM Olive Oil Spray Pump, and bring to medium-high heat. Add the rice, spreading it evenly over the bottom of the pan. Add the peas, snap/snow peas, bacon, and shrimp on top of the rice, but do not mix. Cook undisturbed for five minutes so that the rice toasts on the bottom and the ingredients on top steam.
After five minutes, stir everything together, allowing the ingredients to mix evenly. Cook for an additional three minutes. In a separate pan, heat 1 tsp butter and scramble the eggs. Salt to taste. Fold in the scrambled eggs to the rice, dispersing them evenly.
To make the aioli, combine the mayonnaise, garlic, lemon juice, olive oil, and salt.
To serve, heap the rice on a large platter. Serve aioli in a small bowl on the side.