JG Fried Rice

Cooking Space Recipes
Written By Guest User

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

Fried Rice

The Veggie Drawer killer.

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.

Tags

Guest User
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