Bone Marrow Fried Rice

Few years ago, when bone marrow was the new “it” food item, it was everywhere. I just remember how much my dad and my sister use to love eating the bone marrow used for boiling soup. That soft, silky texture of bone marrow tastes rich but after being boiled in soup, the only remnants are the marrow without the fat. It feels guilt free to indulge on these yummy bones, but the flavor is also missing after being boiled in soup, you enjoy it more for texture. Baking the bone marrow can retain that fragrance of the bone marrow as well as keep that fat and silky texture. 

Bone Marrow Fried Rice

I thought that making fried rice with the bone marrow can give the traditional fried rice that fragrance to eat without feeling too indulgent. I personally love eating beef tongue because of that chewy texture and I find that the marrow fried rice and beef tongue go really well together. 

This dish means a lot to me, its the first original dish I came up with. Learning how to cook was intimidating to me at first, and learning about how well the seasonings go with each other was a learning process. Like many people, I was afraid it was just gonna be a big mess and get laughed at. But with each failure, I have to come to realize that all you need is to put your heart into what you’re doing, and you can’t fail. People can taste the love and hardwork you put into a dish, and the appreciation you see on your family’s face is priceless. Ever since I started making this bone marrow fried rice, my husband and my sister both love for it. So much so that they fight for it when they crave it. 

This is a hearty dish you can make at home or bring to a party. The richness of the bone marrow combined with the chewiness of the beef tongue really makes the fried rice flavorful. Using the mirin in the fried rice also brings a sweetness to it. 

Ingredients

• 1 lb of Beef Tongue
• 1 slab of bone marrow
• 1 egg
• 1 sprig of green onion
• 10 sprigs of Chinese asparagus bean 豆角 (green beans works ok as replacement)
• 2 tablespoons of mirin
• 2 tablespoons of soy sauce
• 2 cups of rice
• 2 tablespoon vegetable oil
• 1 teaspoon vegetable for egg
• 3 cloves of garlic

Directions

1. Boil a pot of boiling water on high heat. 
2. Blanch beef tongue in the water for 1 hour 15 minutes
3. Option to use pressure cooker for beef tongue will take 40 minutes to tenderize

4. Cut the skin off of the beef tongue and then cut into cubes

5. Marinate beef tongue in 1 tablespoon of mirin and soy sauce

6. Heat oven on 350 degrees

7. Put bone marrow facing up, sprinkle some salt on top of bone marrow

8. Put bone marrow in oven for 10 minutes. Once Marrow is done, scoop out 80 percent of marrow for fried rice, reserve 20 percent of marrow for plating inside pan fried egg

9. Cut asparagus bean in 5 cm increments

10 Scramble the one egg in a bowl 

11. Put a pan on medium to low heat, add 1 teaspoon of oil, and then pour egg mixture in pan. 

12. Move pan in circles until egg mixture reaches the ends of the pan

13. Once egg cooks, take egg off pan

14. Heat big wok on high heat. Once wok is warm pour 2 tablespoon of vegetable oil

15. Drain out marinated liquid from beef tongue

16. Once wok is heated, pour beef tongue into wok.

17. Cook for a few minutes and then spread beef tongue on the side of the wok

18. Pour garlic in the wok and then asparagus bean and cook for two minutes and mix well

19. Put in rice and pour 1 tablespoon of soy sauce and mirin over rice

20. Start mixing well with rice and all the ingredients

21. When fried rice is almost done cooking, pour bone marrow in and cook fold in and mix well for 1 minute and turn off stove

22. Put leftover bone marrow in the middle of pan fried egg. 

23. Fold egg on all four corners and turn over to place in the middle of fried rice

24. Garnish with green onions all over rice and serve

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