Fry

Hot Dog Fried Rice

September  7, 2021
0 Stars
Photo by Julia Gartland
  • Prep time 5 minutes
  • Cook time 25 minutes
  • makes 4 to 6 servings
Author Notes

Jessica Battilana refuses to lose the pleasure of cooking when making family dinner. The author of Repertoire (and a forthcoming cookbook from W.W. Norton) has a number of knockout recipes, including this hot dog fried rice.

I’ve never been an advocate of hiding foods in other foods in the hope that kids will unwittingly eat something. I prefer to hide things in plain sight: Find what your kids really love, then use it as a gateway. In my home, kids love white rice, hot dogs, and scrambled eggs. Vegetables are hit or miss. Somehow, though, when I fry together rice, hot dogs, egg, and vegetables, my kids devour bowlfuls. Maybe it’s just that the veggies become more palatable when coated in soy sauce and hot dog fat; maybe because everything is cut into bite-size pieces, it’s harder to pick out the offending foods. Easy, fast, and cheap, this dish can accommodate whatever bits and bobs you have kicking around in the fridge: the broccoli the kids wouldn’t eat the night before; that one sad carrot; the dregs of a bag of frozen peas and corn; half a pork chop; a couple strips of bacon; some frozen shrimp. In my house, no version is as beloved as this one, studded with hot dogs. And it’s not just the kids who adore it. My wife and I love it, too, with some kimchi on top and a cold beer alongside. —Jessica Battilana

Ingredients
  • 4 cups cooked, cooled white rice
  • Kosher salt, to taste
  • Granulated sugar, to taste
  • 1 cup (about 4 ounces) broccoli florets
  • 2 medium carrots, peeled
  • 1/4 cup canola oil
  • 4 scallions, thinly sliced
  • 2 hot dogs, diced
  • 2 large eggs, beaten with a pinch of salt
  • tablespoons Golden Mountain Seasoning Sauce
  • 1 tablespoon soy sauce
  • 1/2 cup frozen peas, thawed
  • 1 cup spinach leaves or thinly sliced Swiss chard leaves
  • 1/3 cup chopped cabbage kimchi (optional)
In This Recipe
Directions
  1. Season the rice with a generous pinch of salt and sugar.
  2. Steam the broccoli and carrots just until tender, then cut the broccoli into small florets and dice the carrots.
  3. In a large frying pan over high heat, heat the oil. When the oil is hot, stir in the scallions and hot dogs and cook, stirring frequently, until the scallions sizzle and soften and the pieces of hot dog begin to brown, about 2 minutes. Pour in the beaten eggs and cook, stirring with a rubber spatula, until they begin to set. Stir in the rice. Add the seasoning sauce and soy sauce and mix to combine, then cook, stirring, for 2 minutes. Stir in the broccoli, carrots, and peas. Stir in the spinach and kimchi (if using) and cook, stirring, until the spinach wilts and the kimchi is heated through, 2 to 3 minutes more. Season to taste with additional salt, seasoning sauce, or soy sauce.

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