Peppery vegetarian rice from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young

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Notes about this recipe

  • Zosia on February 25, 2016

    This was a delicious little stir-fried rice; we particularly liked the textures and nutty flavours the brown rice and toasted pine nuts brought to the dish. I didn't cook rice specifically for it but used leftover baked medium grain Calrose (a Food52 genius recipe), and lacking fresh mushrooms, used reconstituted dried shiitake and their soaking liquid instead of the fresh mushrooms and vegetable stock specified.

  • Breadcrumbs on January 07, 2011

    p. 256 - It was the unusual addition of toasted pine nuts that attracted me to this recipe and though I’ve never seen them in a Chinese dish before, they really were a nice addition. Though Mr bc isn’t a fan of ginger, he loved this rice and even had second helpings. We’d definitely make this again and the only change I’d make would be to add some garlic as well next time. A few notes on some changes I made. I didn’t have any brown rice on hand so white rice was used and, I pre-cooked it the night before. Also, since I had some leftover pre-washed, julienned carrots on hand, I chopped those instead of a cup of carrot in 1/4 inch dice. The peppery aspect of this dish comes from the addition of 1/4 tsp of red pepper flakes. Since our chicken dish wasn’t at all spicy, I decided to boost the heat here and used 1/2 tsp. of flakes instead. We did taste the dish prior to the addition and neither one of us would describe it as Peppery before adding the extra chilies.

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