Wild Fried Rice

by Rachel on March 19, 2011

Wild Rice

Both of my boys are creative and enthusiastic recipe developers.  My oldest son asked to make fried rice this weekend.  He wanted to use a combination of rice types, rather than the traditional white rice generally used in Chinese Food.  We went off to the market in search of something interesting and came home with one of the many rice blends available these days in Whole Foods, Trader Joe’s, Vons, Costco, Asian markets, etc…  Whatever blend you choose will work just fine.  We have had a splendid excess of homegrown, organic carrots that bear little if any resemblance to what grocery stores want you to believe is a carrot.  These carrots are things of beauty, a joy to behold and a taste sensation.  The splendid carrots in question were grown just down the road at our friend Rick’s house.  Rick is The Carrot Master.  The Head Carrot.  The King of Carrots.  We, the entire Stern family, are now the Kings and Queens of carrot recipe development.  This particular recipe thus became a combination of my eldest son’s need to make wild rice and my need to use up some outrageously good carrots.  Enjoy.  We did.

I love Rick's homegrown carrots!

Wild Fried Rice (8 servings)

Eggs:

  • 5 eggs, lightly beaten
  • 2 tablespoons peanut or grapeseed oil
  • ½ teaspoon salt
  • ¼ teaspoon white pepper

Rice:

  • 2 cups wild/basmati rice blend (or any blend you like)
  • 3 cups water
  • 1 tablespoon butter
  • ½ teaspoon salt
  • 1 shallot
  • 2 cloves garlic, finely diced
  • 1 leek, cleaned, white parts only, thinly sliced
  • 1 bell pepper, finely diced (we used orange, but red or yellow would do just fine)
  • 3 cups carrots, finely diced

Sauce:

  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon cream sherry
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper

Prepare the rice according to package instructions.  Ours said to add all of the ingredients (water, rice, butter, salt) and bring to a boil, then reduce heat and simmer for 20 minutes.  Times may vary and required water amounts may differ as well.  Once you have your rice prepared set it aside and get the remaining ingredients ready.

In a medium mixing bowl blend together the eggs, 1 tablespoon of peanut or grapeseed oil, salt and pepper.  Heat a wok over high heat.  Put one tablespoon of grapeseed or peanut oil in the wok and spread the oil all over the wok’s surface.  Wait (impatiently) until you see a white wisp of smoke float gracefully up from your pan.  Once this happens pour in the eggs.  Scramble the eggs spreading them widely (but not wildly) across the wok so that you end up with something that resembles a big wide egg pancake.  Cook until the eggs are medium firm.  Remove and transfer to a cutting board.  Cut into small, short strips.  Set aside.

Mix together all of the sauce ingredients and set aside in a small bowl.

Clean out your wok.  Heat another 2 tablespoons of peanut or grapeseed oil on high heat.  Add the leeks and shallot.  Stir quickly for a minute or two and then add the garlic, stir 1 minute.  Add the carrots and bell peppers.  Stir for another 1-2 minutes.  Add the cooked rice and stir until well mixed.  Turn the heat down to medium and continue to stir all of the ingredients for 4-5 minutes until the rice is heated through.  Turn the heat back up to high and drizzle the sauce over the rice.  Stir well until the sauce is completely integrated into the rice.  Finally, add the egg and stir until the egg is mixed in.  That’s it.  You’re done.  Now eat.

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