Chinese Fried Rice
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photos by Dane Feldman.

Rather recently, a new market called Gold Valley Supermarket opened in my town that specializes in Asian groceries. I haven’t been yet, but I was thankful enough to come home about a week ago to an abundance of fresh vegetables and teas that were purchased from Gold Valley.


So, I promptly whipped up a batch of fried rice using Chinese leek, shitake mushrooms, and small bok choy tips. Of the items I’ve tried thus far, I found the Chinese leek most interesting. It’s bulb looks somewhat like a crossover between a shallot and a standard onion, parts of its stalk look like scallion, while the remainder of the green part looks like chive. Because of that, just one Chinese leek adds tons of texture and flavor to a dish like this one.

What you’ll need:
1 cup brown jasmine rice
2 eggs
1 cup baby carrots
3/4 lb small bok choy tips, chopped
4 oz shitake mushrooms, chopped
1 Chinese leek, chopped
1/2 cup water
1/2 cup canola oil
1/4 cup low sodium soy sauce
1/4 cup teriyaki sauce


Directions:
Cook the rice.

In a large pan or wok, saute the vegetables in some of the canola oil.

Once the vegetables begin to soften, stir in the rice and add the remaining oil, water, soy sauce, and teriyaki sauce. Mix well with a spoon and make two spaces for the eggs.

Crack in the eggs and let them fry until the whites start to show. Then, break up the yolk with the spoon and mix the egg into the rice and vegetables. Let cook for an additional minute before serving.

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