JG Fried Rice Serves 2

Preparation

Egg Ribbons:

• Beat eggs in a bowl until smooth and homogenous.
• Heat oil in a skillet over medium heat.
• Pour in eggs and swirl pan to creat one very thin crepe like layer.
• Wait until cooked through and roll up egg.
• Chiffonade and set aside.  

Fried Shallot:

• Put oil and shallot in a cold pan.
• Bring up over mid heat together.
• Fry until crispy and golden brown, about 2 min. 

Fried Rice:

• In a skillet or on a griddle, saute shallot, garlic, ginger, mushroom, and asparagus.
• Cook about 2-3 min.
• Add carrot, broccoli, peas, and kale.
• Sperately crisp rice in a large skillet or other half of the griddle.
• To finish combine vegetable mix with rice, soy, and fish sauce.
• Fold in butter and scallion.
• Garnish with fried shallot. 

Ingredients

EGG RIBBON

• 3 Eggs
• 1 Tbsp Vegetable Oil

HERB OIL

• 1/2 c Shallot, shaved thin
• 1 c Vegetable Oil

SRIRACHA AIOLI

• 1 c Mayo
• 1/4 c Sriracha
• 2 Tbsp Lime Juice
• 1 tsp Salt

FRIED RICE

• 2 c Brown Rice
• 1 c Baby Kale, chiffonade
• 1 c Cremini Mushrooms, small dice
• 1/2 c Shallot, small dice
• 4 cloves Garlic, minced
• 2 Tbsp Ginger, fine chop
• 1/2 c Carrot, small dice
• 1/2 c Peas
• 1 bunch Asparagus, tips only
• 3/4 c Broccoli, fine chop

Egg Ribbons

• 1/4 c Scallion, fine chop
• 1/4 c Cilantro, fine chop
• 2 Tbsp Soy Sauce
• 2 Tbsp Fish Sauce
• 4 Tbsp Butter
• 1/4 c Fried Shallot