|2 servings||calories per servings 498|
Our take on the take-out classic, this fried rice won't leave you feeling like you've over-indulged in Chinese food. This dish is packed with super foods like kale and edamame, which give it a nearly addictive texture. Oh, and have you ever wondered how your favorite Chinese place makes the tender egg that threads through your fried rice? We're showing you how! Tender shiitakes, fresh ginger and soy sauce give this dish a familiar yet more refined flavor than traditional fried rice
In a small saucepot with a lid, place the rice, 1½ cups water and a pinch of salt. Put the pot on high heat, bring to a simmer, turn the heat down to medium-low and cover with the lid, cook for about 10 minutes, or until all of the liquid is absorbed and rice is tender. While the rice is cooking proceed to the next step.
Prepare mise en place: Wash kale, remove stem, and finely chop; thinly slice the mushrooms and scallions; peel and mince the garlic and ginger; remove kale stems and shred leaves.
Beat the egg until thoroughly combined. Heat a small sauté pan over medium-high heat and add half the butter. As soon as the butter stops foaming add the egg and a pinch of salt and pepper. Scramble the egg for about 10-30 seconds until lightly set, remove the egg from the pan and set aside.
When the rice has absorbed all of the liquid remove the pan from the heat and spread the rice out on a baking pan or large plate to cool.
Heat a large non-stick sauté pan over high heat, add sesame oil then shiitakes, cook for 3-4 minutes or until browned. Add the ginger, scallions, and garlic, and cook for 1 minute more.
Add edamame, kale and butter, and cook for 1 minute. Add rice, and cook for 2-3 minutes while stirring continuously.Add cooked egg, soy sauce, and 1 tablespoon water. Cook for 1-2 minutes more.
Taste and adjust seasoning as desired. Divide the rice onto two plates, sprinkle with sesame seeds and enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...