Seared Red Rice With Spinach, Mushrooms, Carrot and Egg
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons rice bran oil
- 1small or medium onion, sliced
- 1large carrot, peeled and cut in 2-inch-long julienne
- 4ounces tofu, patted dry and cut in ½-inch dice
- 6white or cremini mushrooms, cut in thick slices
- 4large garlic cloves, minced
- 2serrano chilies, minced
- 1generous bunch spinach (¾ to 1 pound), ends trimmed, rinsed thoroughly in 2 changes of water
- Salt and freshly ground pepper to taste
- 2eggs, beaten and seasoned with salt and pepper
- 5cups cooked red rice
- 1tablespoon fish sauce or soy sauce (more to taste, optional)
- 1bunch scallions, both white and green parts, chopped (optional)
- Chopped cilantro
- Thinly sliced cucumber
- Lime wedges
- Scallions
- Fish sauce with hot chilies (nam pla prik)
Optional Garnishes
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Preparation
- Step 1
Heat a 14-inch wok or large, heavy skillet over high heat until a drop of water evaporates upon contact. Swirl in the oil and add the onion, carrot, tofu and mushrooms. Stir-fry until the vegetables are crisp-tender and the tofu is lightly colored, about 2 minutes. Add the garlic and chili, stir-fry for no more than 10 seconds, and add the spinach. Stir-fry until the spinach wilts, season to taste with salt and pepper, and pour in the beaten egg. Stir-fry until the egg is scrambled, and add the rice. Cook, scooping up the rice with your paddle, then pressing it into the pan and scooping it up again, for about 2 minutes, until the mixture has a nice seared aroma. Add the fish sauce or soy sauce and chopped scallions, stir together for about half a minute, and serve, passing the optional garnishes.
- Advance preparation: Cooked rice will keep for 3 to 4 days in the refrigerator. The dish is a last-minute stir-fry, but the ingredients can be prepared hours ahead and refrigerated.
Private Notes
Comments
This was pretty good. I used peanut oil and it worked fine. The leftovers will be great for breakfast.
This was delicious. Used black Thai rice & shitake mushrooms. We loved it!
We liked it. I used olive oil, which was fine. Oh - and we're kind of tofu-averse, so I used pork instead (adjusting the cooking time accordingly). I suspect it would be lovely with any protein.
I used olive oil, cayenne peppers and white rice and increased the fish sauce to 2 tbsp. Very good recipe!
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