Stir Fried Rice

I love the stir fried rice at RAW sushi bar in Ruston. There is something simple and delicate about it that makes you want to eat the whole plate and nothing else. I've been working on a way to make something similar and I think this time I may have gotten fairly close. Also, Vincent and I love to eat stir fried vegetables with sesame ginger soy marinade on them. So last night for dinner I decided to do a little tango with the two of them, and voila! 

Stir Fried Rice

1 cup Jasmine Rice

1 1/2 cups water

2 scallions

1 egg

sesame oil

butter or earth balance

sesame seeds

Step 1: Combine rice and water in a medium pot and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Take the lid off and allow the rice to cool.

Step 2: Heat a wok over medium high heat. Add 2 Tblsp. butter or earth balance and 1/2 Tbsp. sesame oil. Allow the oil and butter to heat until you smell a strong sesame scent. Add the rice and stir it continuously, using a wooden spoon. This will remove the water from the rice, giving it that perfect "stir fry" texture. Continue to cook the rice and stir frying it for about 5 minutes. Add the chopped scallions and cook for an additional minute.

Step 3: Reduce heat the medium. Make a well in the center of the rice and crack the egg into the well.

Step 4: Using a silicone spatula, scramble the egg with quick cutting motions. Try to avoid bringing the rice into the egg scramble until it is cooked.

Step 5: Incorporate the fried egg into the the rice... making fried rice!

Step 6: The secret. Use a dry skillet and add about 1/4 cup of sesame seeds. Toast these over medium heat until golden and fragrant. Sprinkle them over you rice!!!

Yum! While all of this was going on, I made asian stir fry with shrimp. Here's how it goes...

Choose your favorite vegetables and wash + dice about 3 cups worth. I used snap peas, red bell pepper, carrot, asparagus, baby portobello mushrooms, and broccoli. I always add chopped scallions at the end. Place all of your veggies in a wok and add about 1/2 cup of water. Cook over medium high heat with the lid on for about 10 minutes, or until the vegetables are steamed to tenderness or desired crispness. Make a sauce! Play with it... this isn't science. I used 1/4 cup soy sauce, a little less than 1/4 cup rice wine vinegar, 1/2 lime juiced, 2 tsp sriracha hot sauce, 2 Tblsp brown sugar, 2 tsp honey, 2 cloves garlic, 1 square inch piece of fresh ginger - grated on a microplane, 2 scallions. Whisk it all together and pour it over the steamed vegetables. Kick the heat up to high and allow the vegetables to absorb the sauce for about 3-4 minutes while some of it reduces. In a separate pan cook the shrimp and add them just at the end so that they do not get overcooked. Delicious!!