RESERVATIONS Find a Restaurant in Your City
  • Atlanta
  • Baltimore
  • Boston
  • Chicago
  • Dallas
  • Denver
  • Houston
  • Las Vegas
  • Los Angeles
  • Miami
  • Minneapolis
  • New Orleans
  • New York City
  • Philadelphia
  • Phoenix
  • Portland
  • San Diego
  • San Francisco Bay Area
  • Seattle
  • Washington, D.C.
Feb. 8th, 2012

20 Vegetable Fried Rice

12 SHARES
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
  • ? 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
  • ? tablespoon kosher salt
  • 1 tabelspoon oyster sauce
  • ? 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 ?”
  • 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

Print This Recipe

You might like : Top Chef Recipes
related articles
around the web
Advertisement