Cabbage and Chard Fried Rice with Sweet Potatoes and Shiitake Mushrooms
Source: Blue Apron
Ingredients (2 servings)
2 Eggs
1 cup Jasmine Rice*
4 tsp oil, DIVIDED
4 oz Shiitake Mushrooms, stems discarded & caps thinly sliced
½ head Broccoli, chopped into small florets*
Salt and Pepper to taste [+ seasonings to your taste]
3 cloves Garlic, minced
1- 1" Piece Ginger
1 bunch Green Chard*
3 Scallions, greens and whites separated
1Carrot, cut into matchsticks*
1 Sweet Potato
½ cup water, DIVIDED
¼ head Napa Cabbage, core removed
4 TBS Sweet Soy Sauce*
*My Shortcuts and Tips
•Use jasmine rice in the microwaveable pouches [I mwv and refrigerate pouches the night before making this dish]
•Buy a bag of matchstick carrots and broccoli florets from produce department
•Use jarred ginger-garlic paste
•Kale or spinach may be substituted for chard
•My version of sweet soy sauce is regular soy sauce with brown sugar+drizzle of molasses+dash of sesame oil+light shake of red pepper flakes
Directions
Cook rice, per package directions [If using jasmine rice in the microwaveable pouch, the yield of pouches should be 3 cooked cups].
While the rice cooks, Remove the root ends of the scallions; thinly slice scallions, separating the white bottoms and green tops. Cut out stems of chards with a sharp knife; either small-dice them for inclusion in the stirfry or discard. Roll chard leaves pinwheel style and chiffonade into ~1/4" ribbons with knife; do same for the cored cabbage leaves. Grate peeled sweet potato on the large side of box grater. Crack eggs into a medium bowl and beat until smooth; set aside.
Heat 2 tsp oil in a wok or large skillet on med-hi until hot. Add mushrooms and broccoli; cook, stirring occasionally, ~4 to 5 mins, or until mushrooms have softened and broccoli is bright green. Season with S&P. Transfer to a bowl and set aside. Wipe out the pan.
In the same skillet, heat 2 tsp oil on med-hi until hot. Add the garlic, ginger, chard stems and white bottoms of the scallions; cook, stirring constantly, ~30sec - 1min, or until fragrant. Add carrot, sweet potato and ¼ cup water; cook, stirring frequently, 2 - 3 mins, or until the carrot and sweet potato have softened slightly.
Add the cabbage, chard leaves and ¼ cup of water; cook, stirring occasionally, 2 - 3 mins, or until the chard leaves have wilted.
Add the eggs, cooked broccoli and mushrooms to the pan of vegetables. Cook, stirring constantly, 2 - 3 mins, or until thoroughly combined and eggs are cooked to your degree of doneness. Remove from heat.
Add the cooked rice and sweet soy sauce to skillet w/veggies, combining well; season w/S&P to taste. Divide the fried rice between two dishes and garnish with the green tops of the scallions.
NEXT INGREDIENT- TURNIP ROOTS
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