Recipes RSS

20 Vegetable Fried Rice

July 2013

20 Vegetable Fried Rice
From José Andrés’ China Poblano at The Cosmopolitan of Las Vegas

Serves 2-4

1 large carrot, peeled and trimmed
2 Brussels sprouts
4 cups plus 5 ounces of blended oil
½ small sweet potato, peeled and julienned
3 tablespoons diced jicama
3 tablespoons diced chayote
3 tablespoons diced zucchini
3 tablespoons diced radish
3 tablespoons diced cauliflower
1 tablespoon edamame 
2 tablespoons diced mushrooms
6 Snow peas, each cut into three pieces 
2 large eggs
2 teaspoon minced ginger
2 teaspoon chopped fresh garlic
1 tablespoon diced sweet onion
2 cups cooked rice
1 tablespoon kosher salt
2 tablespoons oyster sauce
1 tablespoon light soy sauce
2 tablespoons diced silken tofu
1 tablespoon chopped fresh chives

For the dressing:
1 tablespoon toasted sesame seeds
1 tablespoon Chinese or rice wine vinegar
1 tablespoon sesame oil
3 tablespoons canola or other vegetable oil
Pinch sugar
Pinch salt

For the garnish:
¼ cup pea tendrils (optional)
2 baby carrots
2 baby radishes
2 large florets cauliflower, ends trimmed and sliced ¼”-thick
1 tablespoon fresh cilantro leaves

Cut the thickest half of the carrot into 1/4” slices. Using a butterfly stamp cut into butterfly shapes, or if easier, into diamonds. Drop carrot pieces into a pot of boiling salted water for a few seconds until tender. Remove and immerse in large bowl filled with ice water. Dice the remainder of the carrot and set aside. Trim the end off the Brussels sprouts, peel apart all of the leaves, and set aside. 

Rinse the sweet potatoes in cold water to remove the starch, then dry with paper towel. Heat a large saucepan over medium-high heat, add 2 inches of the oil and heat to 330 degrees on a candy thermometer. Carefully add the sweet potatoes and fry until crisp and golden. Remove with a slotted spoon and set aside to drain on paper towel. 

Beat one of the eggs in a small bowl and season to taste with salt. Heat 1 tablespoon of oil in a small saute pan over medium heat. Pour in the beaten egg to form a thin layer. Carefully swirl the pan to cook the egg thoroughly. Slide the omelette onto a cutting board and cut into strips and set aside. 

Heat ¼ cup of oil in a large wok over high heat. Once the oil is very hot and fluid, add the diced carrot, Brussels sprouts, jicama, chayote, zucchini, radish, cauliflower, edamame, mushrooms and snow peas and toss the vegetables in the oil for 10 seconds until they start to soften and are covered in oil. Transfer the “blanched” vegetables to a bowl using a slotted spoon. 

In a small bowl, beat the remaining egg and set aside. Add another 3 tablespoons of the oil to the wok. Allow the pan to return to high heat, add the garlic, ginger and onion, and stir constantly for 5 seconds.  Add the beaten egg and stir until cooked. Add rice and stir until it breaks up and grains are seperated. Stir in salt, soy and oyster sauces. Mix well and continue to cook for another 3 minutes, stirring constantly. Add the blanched vegetables, omelet strips, diced tofu and chives and quickly toss and remove from heat.

To make the dressing, combine the sesame seeds, vinegar, oils, sugar and salt together in a bowl and whisk until well combined. Toss the pea tendrils, baby carrots, baby radishes and cauliflower with the dressing and set aside.

To serve, divide the fried rice between 2 to 4 dishes. Garnish with blanched carrot butterflies or diamond slices, baby carrots, radish, sliced cauliflower and pea tendrils. Divide the fried sweet potato threads between each dish and top with cilantro leaves.

Photograph by Beverly Poppe