Flavorful Jailhouse Rice

by

The “Kitchen Upgrade” Jailhouse Rice

This version takes the core components of the “spread”—rice, ramen, and savory meats—and turns them into a cohesive, skillet-style meal.

CategoryDetails
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Yield4 servings

🍴 Ingredients

  • The Base:
    • 2 cups Cooked white rice (day-old rice is best!)
    • 1 pack Beef or Chicken Ramen (noodles crushed, seasoning packet reserved)
  • The “Meat” Mix:
    • 1 cup Smoked sausage or Summer sausage, diced
    • ½ cup Beef jerky, chopped small (provides a smoky, “chewy” texture)
  • The Aromatics:
    • ½ White onion, diced
    • 1 Bell pepper, diced
    • 2 cloves Garlic, minced
  • The “Spread” Sauce:
    • 2 tbsp Soy sauce
    • 1 tbsp Hot sauce (like Louisiana or Tapatios)
    • 1 tbsp Butter or Oil

👩‍🍳 Instructions

1. The Noodle Soften

  • Place the crushed ramen noodles in a bowl and cover with boiling water for only 3 minutes (you want them slightly firm). Drain and set aside.

2. The Meat Render

  • In a large skillet over medium-high heat, add your diced sausage. Cook until the edges are crispy and the fat has rendered into the pan.

3. The Seasoning Bloom

  • Add the onion, bell pepper, and garlic to the sausage fat.
  • The Pro Move: Sprinkle the Ramen seasoning packet directly over the vegetables. Stir for 30-60 seconds until fragrant. This creates a flavor “paste.”

4. The “Swole” Merge

  • Toss in the chopped beef jerky, the drained noodles, and the cooked rice.
  • Turn the heat up to high and stir-fry for 3-5 minutes. You want the rice to “crackling” and pick up the golden color from the seasoning.

5. The Final Polish

  • Drizzle with soy sauce and hot sauce. Stir in the butter at the very end to give the rice a glossy, rich finish that balances the salt.

The “Crunch” Topper: In true jailhouse fashion, serve this topped with a handful of crushed Cheetos or spicy pork rinds. It adds a cheesy, salty crunch that completes the experience.

Print 🖨

Leave a Comment