Show #107

A great side dish using fresh regional ingredients.

Ingredients:

1 whole egg, beaten

1 tsp. ginger, fresh minced

1 tsp. garlic, fresh minced

red onions, cut in julienne, to taste

asparagus, blanched & roll cut, to taste

red & yellow bell peppers, cut in julienne, to taste

sweet corn, grilled & cut from cob, to taste

scallions chopped white and dark, to taste

shiitake mushroom caps quartered, to taste

long grain white rice, cooked & chilled, to taste

Minnesota wild rice, cooked & chilled, to taste

olive oil, to taste

french sea salt, to taste

Clancy's Fancy Hot Sauce, to taste

lemon vinaigrette (see recipe)

optional garnishes …

sesame seeds black & white, to taste

sesame oil, to taste

sushi rice wine vinegar, to taste

pea shoots, to taste

Method:

Preheat a wok or large steel pan over high heat for 3-5 minutes. Add 2 tablespoons of olive oil and quickly soft-scramble the egg. Remove the egg. In the same wok, coat with oil and stir-fry garlic, ginger and red onions. Add asparagus, bell peppers, sweet corn and scallions. Add white and wild rice's and mix thoroughly. Add lemon vinaigrette, salt, hot sauce and scrambled eggs. Check for seasoning. Serve immediately.

culinary ramblings on fried rice…

• It's preferable to use day old rice so that the drier rice can soak up the flavors.
• High heat and conservative use of oil makes for a lighter and cleaner dish.
• Any combination of spring vegetables will work well just keep the sizes similar and look for contrasting colors. fresh spring peas, fava beans, haricot vert, wild mushrooms are some others that would work well
• Use as a base for "tempura of soft shell crabs", "tempura of fresh water perch", "wood roasted lobster with sweet corn pudding" or as a stand alone vegetarian entree.
• White truffle oil would finish the dish nicely