Stir-Fried Brown Rice with Yod Fah
Adapted from “Vegetarian Cooking for Everyone”, Deborah Madison
(This was a great side for the grilled salmon!)
2 bunches Yod Fah
3 tablespoons roasted peanut oil
1/2 cup Spanish peanuts, skinned (I used regular cocktail peanuts)
1 bunch green onions, including half of the greens, sliced
2 tablespoons finely chopped ginger
1 jalapeño chile, seeded and finely diced (I pulled frozen ones from my freezer from last summer)
1/2 cup chopped cilantro (I used basil because I had a lot of it)
3 cups cooked brown rice
1 or 2 eggs
2 tablespoons soy sauce
- Remove the larger leaves from the Yod Fah and drop the whole bunch into a boiling pot of salted water.
- Cook for 5 minutes, then drain and chop coarsely.
- Heat the oil in a large skillet or wok and fry the peanuts over medium-high heat until golden. (This goes quick, I found out the hard way.) Scoop them out, leaving the oil behind.
- Add the green onions, ginger, chile, and half the cilantro and stir-fry over high heat for 1 minute.
- Add the rice and the Yod Fah, season with a few pinches salt, and stir-fry until the rice is hot throughout.
- Lower the heat a little and make a well in the middle.
- Mix the egg with the soy sauce, add it to the well, and stir it up to distribute the egg. You want to stir a lot and continuously because it will cook quickly. Add more soy sauce if needed.
- Add the remaining cilantro and the peanuts and serve. Sometimes when I start looking into recipes for this email, I get inspired. I don’t have much experience cooking fennel, so I have made it a goal to try some new fennel recipes this year.
Tonight I am going to make this fennel salad recipe to pair with the BBQ ground beef burgers. The combo of the two seems fitting for a hot summer 4th of July!