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20 Vegetable Fried Rice

20 Vegetable Fried Rice

Another example of José Andrés' famed Spanish recipes that can be found on the menu at China Poblano in Las Vegas. This innovative restaurant is a fusion of Mexican and Chinese cuisine, combining unexpected ingredients such as chayote and jicama with soy and ginger.

Ingredients

For the fried rice

  • 1 large carrot, peeled
  • 2 Brussels sprout
  • 4 cups plus 5 ounces of blended oil
  • 1/2 small sweet potato, peeled and julienne cut
  • 2 ounces jicama, diced
  • 2 ounces chayote, diced
  • 2 ounces zucchini, diced
  • 1 watermelon radish, diced
  • 2 ounces cauliflower, diced
  • 1 tablespoon edamame
  • 1 ounce mushrooms, diced
  • snow peas, cut into diamond cut
  • 2 large eggs
  • 1 teaspoon minced ginger
  • 1 teaspoon chopped garlic
  • 5 ounces sweet onion
  • 8 ounces cooked rice
  • 1/2 tablespoon kosher salt
  • 1 tablespoon oyster sauce
  • 1/2 tablespoon light soy sauce
  • 10 grams silken tofu
  • 5 grams Chinese chives, chopped

For the garnish

  • 2 baby carrots
  • 2 baby radishes
  • 2 tablespoons sesame vinaigrette
  • 3 butterfly carrots
  • 3 grams fried sweet potato
  • 1/2 ounce cauliflower, sliced ¼-inch thick
  • Micro cilantro

Directions

For the fried rice

Cut the thicker half of the carrot into ¼-inch slices. Using a butterfly stamp, cut into butterfly shapes. Drop into a pot of boiling salted water for a few seconds to blanch. Remove and immerse in ice bath.

Dice the remainder of the carrot. Set aside. Peel Brussels sprouts leaves. Set aside.

Rinse the starch off the sweet potato in cold water. Dry off. Heat wok, add oil, and heat to 330 degrees. Fry until crisp. Remove and drain. Set aside.

Lower temperature of oil to 250 degrees. Add the diced carrot, Brussels sprouts, jicama, chayote, zucchini, radish, cauliflower, edamame, mushrooms, and snow peas and blanch in the oil for about 10 seconds.

Strain vegetables and set aside.

Beat one of the eggs and season with salt. In a small sautée pan with an ounce of oil, cook the egg in a thin layer. Remove the omelette and chop up. Set aside.

Just before serving, heat the oil in a wok over high heat. Stir-fry garlic, ginger, and onion for 5 seconds. Add raw egg and stir until cooked. Add rice and continue to cook until it breaks up.

Add salt, soy, and oyster sauce. Mix well and continue to cook for another 3 minutes.

Add the blanched vegetables, omelette, diced tofu, and yellow chives. Quickly toss and plate.

For the garnish

Toss the pea tendrils, baby radishes, and baby carrots with the sesame vinaigrette.

Garnish with carrot butterflies, baby carrots, radish, sliced cauliflower, pea tendrils, fried sweet potatoes, and micro cilantro.