The trick is to smoke the meat and not make the meat smoke
PEPPERY VEGETABLE RICE
Date:December 15, 2012 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
In addition to the refrigerated cold rice we have: eggs, toasted pine nuts, vegetable broth, soy sauce, red pepper flakes, salt, white pepper, minced garlic, diced baby carrots, diced Shitake mushrooms & sliced scallions.
This was a first for me: Eggs on the wok. It cooked up in under a minute so I had my hands full & there are no more pictures of this phase. The egg was brought back into the Kicthen & cut up into small pieces for inclusion with the rice.
The next step was to stir-fry the red pepper flakes & ginger until you could smell the fragrance of the ginger & then add the diced carrots & mushrooms.
The broth was added next & everything was stir-fried until most of the broth was absorbed or cooked off.
Some more oil was swirled in & the scallions & rice were added & stir-fried for 2-3 minutes until the rice was heated through.
The pine nuts, soy sauce, salt, white pepper & eggs were added and stirred to combine.
The rice (left) was served with some Sichuan Pork with Peppers & Peanuts (center) & Mongolian Lamb with Scallions (right). They were all placed in my new 3 well food warmer for serving/holding.
This rice was quite good, but also quite spicy & since I use the rice to neutralize other spicy dishes, I think it will be something I make when I am sick of the same old, same old rice.
Time to eat. Clockwise from top left: Peppery Vegetable Fried Rice, Mongolian Lamb with Scallions & Sichuan Pork with Pepper & Peanuts.
This rice had more flavors than many meat based fried rice recipes & was certainly interesting.
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This was an interesting fried rice recipe. Although it had no meat in it, the recipe actually had the most flavors going on of the three fried rice recipes I have made to date. The recipe was like the other Grace Young fried-rice recipes in that it started out with a batch of rice that had been pre-cooked and refrigerated until it was cold. The cold rice is less likely to stick and clump on the wok. I will let the pictures tell the rest of the story and will cut to the chase. I did like this rice and find it an interesting flavor blend, but it was also a bit spicy. I generally look at the rice as a way to ramp down the spiciness of the main dishes. So for me I'd rather not have the fried rice itself be spicy.