This dish has a very addictive quality to it, it can be very invigorating. I always use GABA brown rice (preferably Brown Basmati because it has the lowest glycemic index/load. GABA refers to germinating the rice and therefore increasing a very helpful amino acid, “gamma aminobutyric acid.” Do a google search for GABA rice and you can find the instructions) but it’s good with white jasmine too. Regardless of the rice you end up using, it should not have any liquid; use day old, steamed or rice cooker rice. The invigorating part comes from fresh ginger and sambal olek (fresh chili paste), which if you eat the dish often you’ll find yourself increasing the amounts. Substitute the veg as desired. I always use chard because I like the peppery flavor.
STIRFRY / FRIED RICE HYBRID (or just non-american Fried rice)
1/4 cup high heat oil (safflower or peanut)
Minced ginger (to taste, I use around 1-2 TBS but most people like the taste of about a TSP)
Minced onion (small)
3 eggs
2-3 carrots (large, slice diagonally but 1/8th inch thick +/-)
2-3 cups - your mix of snap pea pods, squash/zucchini, string beans, mushrooms, etc.
Chard and/or bean sprouts (to taste, I use 3-4 leafs of chard and or a handful of sprouts)
2 cups GABA brown rice (that’s 1-1/3 cups +/- before cooking for me)
SAUCE
1-1/2 TBS Soy Sauce (Japanese is my favorite but it doesn’t really matter for this dish)
1 TBS Mirin (rice wine)
Sambal Olek (to taste, I use a heaping TBS but most people like the taste of about a TSP)
1 TBS Fish Sauce (or veg fish sauce - which is mushroom based)
1-2 TSP Sesame Oil (Hot Pepper Sesame Oil for me)
Like any stir-fry it’s important to prepare all the ingredients first and have them within arm reach of your wok. Measure oil out and set aside. Mince ginger and onion, set aside. Crack three eggs into a glass and set aside. Slice carrots and separate into a bowl. Slice the 2 cups of veggies and separate into a bowl. Take chard and slice into strips and separate into a bowl with the bean sprouts if using - umm, don’t use the German stuff
Set out the liquid free rice. Combine the soy sauce, mirin, sambal olek, fish sauce and hot pepper sesame oil and set aside. Heat wok until it just begins to smoke. Add oil and immediately add the ginger and onion. In a matter of moments the ginger will become aromatic, stir a couple of times. Beat the eggs quickly and add to the very hot oil. Move the eggs around with your wooden spoon until they are lightly scrambled. Add the carrots and continue to move the ingredients around in the wok. Once the wok has regained the same sizzle that it had before adding the carrots, begin to add your mixed veg. Don’t allow the wok to cool due to adding too much veg at once. Add the chard and or sprouts to the top of the wok ingredients. Add the rice on top of the chard. Slowly mix all the ingredients, while pressing the mix into the sides of the wok. The key here is to toast the rice a bit but not to wilt the chard too much (give it a minute at least). Add the sauce mixture and flip a few times, mixing thoroughly. Pour the ingredients out of the wok into the serving dish so the veggies aren’t over cooked. Eat with sliced green onion if you like. Cheers, j
skin the ginger, in this dish the ginger can be too bitter if you don’t remove the skin