Firecracker Fried Rice Bread Recipe

Directions

Heat 2 1/2 teaspoons oil in a large saucepan over lower heat. Cook 2 minutes, stirring constantly; hold mixture with small spatula and set aside. Whisk remaining 2 teaspoons oil in lower-temperature pan; cook until light golden. Remove from stove; stir in rice. Add egg and red pepper flakes and cook until nearly complete. Pour in egg/garlic powder and water. Cook 2 minutes and set aside.

Whisk shortening, margarine, hot water, place knife in pan and melt butter. Stir in 4 cups cooked rice; cook 30 to 45 minutes or until thickened. Stir in tomato sauce and drop sauce mixture by spoonfuls or drops to thin coat.

To make sauce: In a stockpot about 2 quarts over medium-high heat, heat vegetable shortening and margarine over medium heat. Reduce heat to medium-low and add milk as needed. Whisk until thick, whisk in flour, process 10 to 15 seconds. Heat milk and shortening mixture into soy sauce, stirring well after each addition, 4 to 5 minutes. Continue to heat slowly in simmering water, until bubbly and thin; remove from heat. Make a paste as large as 1 cup.

Extract paste from sauce, leaving 1/2 inch headspace, and whisk egg and sauce through a fine sieve into sauce. Stir in remaining cooled rice, tomato, reserved stock and reserved sauce mixture until almost completely absorbed.

Reduce temperature to low and add salt and milk in a steady stream. Continue cooking, stirring when sauce reaches desired consistency, 45 minutes. Serve at once.