Sophisticated Stir Fried Rice
|Water||2 1⁄4 Cup (36 tbs)|
|Long grain white rice||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||2 1⁄2 Tablespoon|
|Eggs||4 , beaten to blend|
|Carrots||2 , peeled, thinly sliced on diagonal and then slivered|
|Bok choy||3 Cup (48 tbs), thinly sliced (Use Stems And Leaves)|
|Shiitake mushrooms||4 Ounce, stems removed, caps sliced|
|Snow peas||1⁄4 Pound, trimmed and slivered|
|Sesame oil||1 1⁄2 Tablespoon|
|Green onions||3 , sliced|
|Szechuan pepper||To Taste|
|Szechuan salt||To Taste|
Bring 2 1/2 cups water to boil in medium saucepan.
Add rice and bring to boil.
Reduce heat to low, cover and cook until water is absorbed, about 20 minutes.
Fluff with fork.
Transfer to bowl and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)
Heat 1 1/2 tablespoons vegetable oil in wok or heavy large skillet over high heat until hot but not smoking.
Add eggs and cook until puffed around edge.
Using spatula, push cooked egg toward back of pan while tipping pan forward, allowing uncooked egg to flow forward.
Continue cooking until eggs are no longer runny but still soft and fluffy.
Cut eggs into pieces with edge of spatula and transfer eggs to plate.
Heat remaining 1 tablespoon vegetable oil in wok over high heat.
Add slivered carrots and stir fry 1 minute.
Add sliced bok choy, sliced shiitake mushroom caps and slivered snow peas.
Sprinkle with salt and pepper and stir fry until vegetables just begin to soften, about 4 minutes.
Add Oriental sesame oil and heat mixture, then add cooked rice and stir fry until heated through.
Stir in eggs and sliced green onions.
Season rice to taste with Szechuan Salt Pepper and serve immediately.
Serving size: Complete recipe
Calories 2031 Calories from Fat 736
% Daily Value*
Total Fat 83 g127.7%
Saturated Fat 15 g74.9%
Trans Fat 0 g
Cholesterol 845.9 mg282%
Sodium 1228.6 mg51.2%
Total Carbohydrates 267 g89.1%
Dietary Fiber 15.7 g63%
Sugars 19.6 g
Protein 55 g109.9%
Vitamin A 668.2% Vitamin C 310.8%
Calcium 51.9% Iron 63.8%
*Based on a 2000 Calorie diet