VEGETARIAN FRIED RICE
Sam Di Tommaso
This week, Sam Di Tommaso does it again with a vegetarian fried rice made with Calrose rice (sushi rice), bok choy, julienned carrots, edamame and eggs.
Spiced with our Rum & Chipotle hot sauce and soy sauce.
This Asian-inspired recipe can also be made in a wok.
4 cups of pre-cooked calrose rice (or other white rice of your choice)
3 tablespoons of Rhum & Chipotle hot sauce
6 baby bok choy (leaves removed from core)
1 cup julienned carrots
1 small onion, diced
1 cup pre-cooked edamame
4 tablespoons of vegetable oil (2 times 2 tablespoons)
1/4 cup of soy sauce
Salt and pepper to taste
Break eggs into a bowl, add Rhum & Chipotle hot sauce. Beat the eggs and set aside.
Over high heat, heat 2 tablespoons of oil and brown the bok choy, onions and carrots. Season with salt and pepper and set aside.
In the same pan, heat 2 tablespoons of oil and pour in the egg mixture. Stir constantly with a wooden spoon to form strands.
When the egg is still a bit «slobbery», add the pre-cooked rice and stir so as to heat it up until the egg is completely cooked.
Add the reserved vegetables and sauté for 30 seconds.
Remove from heat, add edamame and soy sauce and stir well until soy sauce is evenly distributed.
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