The following is an excerpt from “The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More” by Laura B. Russell (Celestial Arts, 2011). The excerpt is from Chapter 6: Rice.
Spring Vegetable Fried Rice Recipe
2 tablespoons plus 1 teaspoon vegetable oil, divided
2 eggs, beaten with a pinch of salt
1 tablespoon grated fresh ginger
4 green onions, white and green parts, thinly sliced
1 tablespoon chopped jalapeño chile
1 carrot, peeled and finely diced
1/2 pound asparagus, ends trimmed, spears cut diagonally into 3/4-inch slices
1/4 pound snow peas, cut diagonally into 3/4-inch slices (about 1 cup)
3 cups cooked and chilled jasmine rice
1/2 teaspoon salt
2 tablespoons soy sauce or tamari (gluten-free)
1/2 teaspoon toasted sesame oil
1. In a large nonstick frying pan or a wok, heat 1 teaspoon of the vegetable oil over medium-high heat. Add the eggs and cook, stirring occasionally, until scrambled, about 1 minute. Transfer the eggs to a bowl. Heat 1 tablespoon of the vegetable oil over high heat. Add the ginger, green onions, and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add the carrot, asparagus, and snow peas and cook, stirring occasionally, until lightly charred, about 2 minutes.
2. Add the remaining 1 tablespoon vegetable oil to the pan. Stir in the rice and egg and cook, stirring occasionally, until heated through, about 3 minutes. Add the salt, soy sauce, and sesame oil and mix well to combine. Serve hot or at room temperature.
Variations: Fried rice is a perfect vehicle for using up leftover bits of meat. If you have a small amount of Chinese barbecued pork, bulgogi, chicken, or shrimp (1/2 to 1 cup chopped), toss it in along with the vegetables. Serves 4 to 6
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Reprinted with permission from “The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More.” Copyright © 2011 by Laura B. Russell, Celestial Arts, an imprint of Ten Speed Press and the Crown Publishing Group, Berkeley, CA.