Chef’s note: Read recipe completely before starting, and taste as you go. You can add more flavor, but it is hard to take away. Makes 4 servings.
INGREDIENTS
4 cups cooked California Blonde ½ cup sliced, washed leeks ½ cup sliced mushrooms (shiitake or baby portabella) ¼ cup thinly-julienned red pepper ½ cup shredded spinach, kale, or chard 3 tbsp. soy sauce 1 tsp. 1 tsp. sesame oil Dash white pepper 3 tbsp. vegetable oil 2 tbsp. rice wine or white wine 2 scrambled eggs (For an added treat, make one sunny-side-up or poached egg for each person to top bowls.) Korean red pepper paste (cut with tomato puree if too spicy) Any type of proteins (optional) California Blonde Wok’d Rice
INSTRUCTIONS
Heat wok or skillet over medium-high heat. The trick is to add ingredients in steps to keep the pan from cooling down too much; keeping heat constant yields better results. Add vegetable oil and heat until hot. (You can cut the oil if you want with the use of non-stick pans. However, the oil in this dish is minimal.) Add leeks and stir-fry for 1 minute. Add mushrooms and peppers. Stir-fry for another minute. Add rice and cook until hot. (You can add a little sea salt and white pepper to side of pan and “get it smoking,” then mix in.) Mix together and stir-fry for 2 minutes. Add wine and soy sauce, and cook for another 2 to 3 minutes. Add spinach, scrambled eggs, and sesame oil at the last minute, and toss to wilt. If you plan to add the sunny-side-up or poached eggs, place fried rice in bowls in a warm oven. Make the eggs and place on top, and then drizzle some of the pepper sauce over it.