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20 Vegetable Fried Rice

Feb. 8th, 2012 | Comments 0 | Make a Comment   
Another example of Jose Andres famed Spanish recipes that can be found on the menu at China Poblano located in Las Vegas. This innovative restaurant is a fusion of Mexican and Chinese cuisine combining unexpected ingredients such as chayote and jicama with soy and ginger.

Ingredients:
  • 1 large carrot, peeled
  • 2 Brussels sprout
  • 4 cups plus 5 ounces of blended oil
  • ½ small sweet potato, peeled and julienne cut
  • 2 ounce jicama, diced
  • 2 ounce chayote, diced
  • 2 ounce zucchini, diced
  • 1 watermelon radish, diced
  • 2 ounces cauliflower, diced
  • 1 tablespoon edamame
  • 1 ounce mushrooms, diced
  • Snow peas, cut into diamond cut
  • 2 large eggs
  • 1 teaspoon minced ginger
  • 1 teaspoon chopped garlic
  • .5 ounce sweet onion
  • 8 ounces cooked rice
  • ½ tablespoon kosher salt
  • 1 tabelspoon oyster sauce
  • ½ tablespoon light soy sauce
  • 10 gram silken tofu
  • 5 gram chinese chive, chopped
To Finish Pea tendril:
  • 2 baby carrot
  • 2 baby radish
  • 2 tablespoon sesame vinaigrette
  • 3 butterfly carrot
  • 3 grams of fried sweet potato
  • .5 ounce cauliflower, sliced ¼”
  • Micro cilantro
Preparation:
  • Cut the thicker half of carrot into 1/4” slices
  • Using a butterfly stamp cut into butterfly shapes
  • Drop into a pot of boiling salted water for a few seconds to blanch
  • Remove and immerse in ice bath
  • Dice the remainder of the carrot. Set aside.
  • Peel Brussels sprouts leaves. Set aside.
  • Rinse the starch off the sweet potato in cold water. Dry off.
  • Heat wok, add oil and heat to 330 F
  • Fry until crisp. Remove and drain. Set aside.
  • Lower temperature of oil to 250 F
  • Add the diced carrot, Brussels sprout, jicama, chayote, zucchini, radish, cauliflower, edamame, mushrooms and snow peas and blanch in the oil for about 10 seconds
  • Strain vegetables and set aside
  • Beat one of the eggs and season with salt
  • In a small sautee pan with an ounce of oil, cook the egg in a thin layer
  • Remove the omelette and chop up. Set aside
  • Just before serving, heat the oil in a wok over high heat. Stir fry garlic, ginger and onion for 5 seconds
  • Add raw egg and stir until cooked. Add rice and continue to cook until it breaks up
  • Add salt, soy and oyster sauce. Mix well and continue to cook for another 3 minutes
  • Add the blanched vegetables, omelet, diced tofu and yellow chives
  • Quickly toss and plate
To Finish:
  • Toss the pea tendrils, baby radishes and baby carrots with the sesame vinaigrette
  • Garnish with carrot butterflies, baby carrots, radish, sliced cauliflower, pea tendrils, fried sweet potatoes and micro cilantro

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