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Some of my all-time favorite “fast foods” (and I mean “fast foods” as in “fast” cooking) is an all too versatile and comforting bowl of fried rice. Fried rice is a quick and delicious way to transform leftovers into something delicious. The best thing about creating a steamy bowl of fried rice is you can be creative by adding an abundant of ingredients, leftovers, or keep it simply traditional with egg, scallion, garlic and soy sauce. My cooking “Kainese” style recipes replaces the traditional gluten white rice with a fibrous sprouted brown rice which is ideal when you’re actively living a healthy lifestyle. I actually like the brown rice better for this dish because of the nutty flavor of the short grains. Enhance with the warmth and gentle sweetness of the roasted garlic, the tang of the pickled ginger along with the umami flavor of the wok roasted and tossed shiitake mushrooms. BAM! Dynamic flavor!
2 cups sprouted brown rice, cooked2 Tbs. Canola Oil + 1 tsp5 Roasted Garlic Pods, finely chopped1 tsp. Ghee Butter1 Tbs Pickled Ginger, finely chopped3 Egg Whites, Scrambled3 Tbs. Organic Tamari Soy Sauce (Gluten Free)1/4 tsp. Sesame Oil1/2 cup Peas, Frozen1/2 cup Shitake Mushrooms, Thinly Sliced1/3 Cup Cilantro Sprouts (garnish)1/8 tsp. Chinese 5 Spice (Or CBK..Creations by Kai “5 Spice, Habanero & Ginger” spice blend)5 Scallion, cut on the biasSea Salt & Pepper to taste
In a medium sauce pan cook the brown rice according to the package. Place the rice on a lined baking sheet and cover with plastic wrap. Refrigerate over night or cold, about 1-2 hours. Finely chop the garlic. Set aside. Finely chopped the ginger, set aside. Thinly slice the mushrooms, set aside. In small bowl whisk the egg whites and using a small skillet on medium heat add a teaspoon of oil, add the egg and scramble. Remove from the skillet, place in a bowl and set aside. In a large skillet or large wok on high heat add the remaining oil, butter and 5 spice (or CBK spice) to the pan. Once the aromatics begin to fragrant add the garlic, ginger, mushrooms and cook quickly for 1 minute. Add the cold rice and peas and cook quick for another 1-2 minutes. Add the egg whites, soy sauce, scallion, sesame oil, salt and pepper to taste and quickly cook for another 1-2 minutes, making certain all ingredients are coated and cooked through. Remove from the heat. Place in a serving dish or individual bowls, garnish with cilantro sprouts and enjoy!
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