|2 servings||calories per servings 560||protein serving 16 g||carbs per serving 69 g||total fat per serving 24 g|
Steven Satterfield, executive chef and owner of Miller Union and 2017 James Beard Award winner for Best Chef: Southeast, shares this delicious recipe from his book, “Root to Leaf.” “As easy as fried rice is to make, there is a bit of a strategy,” he says. “It’s important to organize your prep in advance, as each step requires ingredients to be at the ready.” We take some of that effort off your shoulders by sending you exactly the ingredients needed to make this outstanding chef’s dinner for two at home. You can cook the rice a day ahead, if you like.
|Nutrition Facts||/ Per Serving|
|Total Fat||24 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||69 g|
|Dietary Fiber||5 g|
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat. Set aside, covered, 5 minutes.
• Spread rice out on a large baking sheet to cool.
MISE EN PLACE
• Quarter lime. Juice 1 quarter (save remaining wedges for serving).
• Thinly slice broccoli, celery and carrot. Combine in a bowl.
• Thinly slice green onion.
• Peel and mince garlic and ginger. Add to green onion.
• Discard any tough greens stems. Roughly chop leaves.
• Crack eggs into a bowl; whisk well.
In a small bowl, whisk together lime juice, tamari and sriracha.
• Transfer rice to a bowl. Reserve baking sheet.
• Set all ingredients near the stove.
• Place a large skillet or wok over high heat. Add 1 tablespoon cooking oil. When oil is hot, add broccoli mixture. Toss to coat.
• Add one-third of green onion mixture and one-third of tamari mixture. Toss well.
• Transfer to baking sheet to cool.
• Add 1 teaspoon cooking oil to skillet. Add greens. Stir quickly to coat.
• Add half of remaining green onion mixture and half of remaining tamari mixture. Toss well to coat.
• Spread over broccoli mixture to cool.
• Add 1 teaspoon cooking oil to skillet. Add egg. Quickly swirl egg against the hot surface with a wooden spoon or high-temp spatula. Cook without disturbing until egg has just set, about 2 minutes.
• Transfer egg to vegetable mixture.
• Add 1 tablespoon cooking oil to skillet. Stir in rice.
• Add remaining green onion mixture and tamari mixture. Cook, stirring, until rice is hot, 2-3 minutes.
• Stir in vegetable-egg mixture, breaking up egg.
• Serve with lime wedges, and enjoy!
As co-owner and chef of Miller Union, a restaurant that has received various honors from Bon Appetit, Food & Wine, Esquire and the James Beard Foundation - including being recognized as one of the country’s best restaurants by Eater National - Steven is no stranger to critical acclaim in the culinary world. He's humble, though - remaining deeply committed to the network of local farmers that drive his menu, which features seasonal local produce as the star attraction. Just like his 2015 cookbook, Root to Leaf, the menu at Miller Union is organized by seasons, featuring fresh tomatoes and corn in the summer and root vegetables in the winter.Learn More...