Egg-Fried Rice With Pickled Vegetables
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
51
Sourness
35
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 tbsps
Peanut Oil3 large
Egg (beaten)2 cups
Jasmine Rice (cooked)1 tsp
Toasted Sesame Oil1 tsp
Sea Salt1 cup
Rice Vinegar (clear)1 tbsp
Sugar (superfine)Directions:
1
Heat a wok over medium-high heat until smoking
2
Pour in 1 tablespoon of the oil
3
Add the mushrooms and eggs and stir continually until the eggs are softly cooked, about 20 seconds, and then transfer the mushrooms and eggs to a bowl
4
Add the remaining 2 tablespoons oil to the wok and heat until hot
5
Add the rice, season the mixture with the five-spice powder and stir-fry until heated through
6
Return the mushrooms and eggs to the wok with the Pickled Vegetables and stir continually until very hot
7
Season the mixture with the sesame oil and soy and sprinkle with salt and white pepper
8
Toss well, and then transfer the mixture to a serving platter
9
Garnish with the ramps and sprinkle some chili powder over the top
10
Serve warm or at room temperature
11
Whisk together the mirin, rice vinegar, sugar and salt together in a small bowl until dissolved
12
To pickle cucumbers: Slice the cucumber into half-moon slices and transfer to a nonreactive bowl
13
Pour the pickling liquid over them, toss to coat, and let stand for at least 30 minutes or up to 3 days in the refrigerator
14
To pickle baby carrots: Peel and halve them lengthwise and transfer them to a nonreactive bowl or jar
15
Pour the pickling liquid over them, making sure they are completely immersed
16
Let stand for at least 1 day and up to 5 days in the refrigerator before serving
17
To pickle radishes: If using breakfast radishes, halve them lengthwise, or if using round, quarter them lengthwise
18
Transfer them to a nonreactive bowl or jar and pour the liquid over them
19
Let stand for at least 2 hours or up to 2 days in the refrigerator before serving