Yum Yum Rice
This is based on a vegan dish from Mother of Pearl in New York City. My wife loved it so much, but its not always easy to get back into the city just for some rice, so I tried to re-create it at home. I think I came close. The problem I had with the Mother of Pearl’s is it was too salty for my taste. And from the darker color, it was probably because they used a lot more soy sauce than needed.Grape
The key to this, like any fried rice, is to be sure you make the rice the day before or if you must make it the same day, you allow it to cool and freeze it. It has to be dry, not wet.
A wok is ideal for this (naturally) however, you can use a cast iron skillet. Heat some grape seed oil until it starts to smoke. Add in all the vegetables except the bean sprouts (these go in last). Cook until the vegetables are cooked to your liking (some like them still crunchy, I like them slightly soft). Remove the vegetables and add the rice and soy sauce. Once the rice is cooked to your liking, mix the vegetables back in and add the bean sprouts. Serve with avocado if desired.
- Grape seed oil
- 1 Tablespoon fresh grated ginger
- 1 Carrot sliced very thin lengthwise
- 3 Scallions diced
- 2 Tablespoons unsalted butter
- 1 Cup Bean sprouts
- 3 cloves Garlic
- Soy Sauce
- Shitake Mushrooms
- 4 Cups plain white rice cooked, cooled, frozen and/or leftover
- Sliced ripe avocado (optional)