Gen-Ji-Mai “Wok’d Rice"
Serves 4 read recipe & procedure completely before starting. Taste as you go. You can add but it is hard to take away
4 cups cooked Gen-Ji-Mai
½ cup sliced washed leeks
½ cup sliced mushrooms (shiitake, baby portabella)
¼ cup thinly julienne red pepper
½ cup shredded spinach, kale or chard
3 Tbl soy sauce
1 tsp sesame oil
Dash of white pepper
3 Tbl vegetable oil
2 Tbl rice wine or white wine
2 each fresh whisked eggs or for an added treat one egg for each person to top bowls with.
Sunny side up or poached preferably.
Korean Red Pepper Paste for a kick of sweet spice (you can cut with tomato puree if too spicy).
* You can add any type of proteins if you like.
Heat wok or skillet over medium high heat. The trick is to add ingredients by steps to keep the pan from cooling down too much; keeping heat constant gives better results.
Add the vegetable oil and heat until hot.
Add leeks and stir-fry for 1 minute.
Add mushrooms, peppers and stir-fry for another minute.
Add rice and cook until hot (I like to add a little sea salt and white pepper to side of pan and “get it smoking” then mix in). Mix together and stir-fry for 2 minutes.
Add wine and soy sauce and cook for another 2-3 minutes.
Add the spinach, scrambled eggs, add sesame oil at the last minute and toss to wilt.
If you are going to add the sunny side or poached eggs, place fried rice in bowls in a warm oven. Make the eggs and place on top, and then drizzle some of the pepper sauce over it… so good.
* You can cut the oil if you want with the use of non-stick pans. The oil however in this dish is minimal to begin with…