California Blonde “Wok’d Rice”
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.
    Servings
    4servings
    Servings
    4servings
    Ingredients
    • 4cups 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
    • 1tsp. sesame oil
    • Dash white pepper
    • 3tbsp. 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)
    Instructions
    1. 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.
    2. 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.)
    3. Add leeks and stir-fry for 1 minute.
    4. Add mushrooms and peppers. Stir-fry for another minute.
    5. 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.
    6. Add wine and soy sauce, and cook for another 2 to 3 minutes.
    7. Add spinach, scrambled eggs, and sesame oil at the last minute, and toss to wilt.
    8. 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.