A go-to family recipe from Larry Finn, executive chef at Scala's Bistro at the Sir Francis Drake Hotel in San Francisco.
2 tablespoons grapeseed oil
½ Spanish onion, diced finely
1/3 bag egg noodles
1 cup rice (any kind)
24 ounces chicken stock or broth
salt and pepper
Heat grapeseed oil in a sauté pan over medium heat.
Add egg noodles and cook until they turn golden brown.
Add onion, season with salt and pepper. Cook until onion turns translucent or tender.
Add the rice, season with more salt and pepper. Cook for a few more minutes, stirring often.
Add chicken stock or broth, reduce heat to a low simmer and cover. Cook until the liquid is absorbed.
Remove lid and continue to cook over a low heat until the rice on the bottom is crisp (do not stir or move the rice mixture).
Once the rice is crisp on the bottom, stir with a spatula to mix up the crunchy parts.
Japanese-Style Chicken Nuggets