Grilled Fried Rice
And here is another installment of “Don’t toss it out! Toss it up!” People always throw away radish greens, and it makes me sad because they are tender, spicy, sweet, and a perfect compliment to any dish as a radish would be. I love them fresh in a salad, sauteed in a stir-fry, and even as a garnish for hearty Latin American or Asian style soups.
Today they are the fresh compliment to my grilled fried rice. Grilled? Yes. Grilled. I am completely addicted to the Maillard Reaction that is that perfect char of caramelized sugars inherent to the food and celebrated by the BBQ. I won’t get into the boring science behind it suggesting we eat everything lightly steamed or boiled, but any amount of life I am shortened by partaking in this flavor and texture is worth it, and oh so delicious.
Fried rice is always good, but when you grill all the proteins and vegetables beforehand, it really does make the dish sing. At the end of summer, we are so lucky to be able to share in the veritable bounty of produce from Rainshadow, but also, it can be a lot. This is a great way to use everything up in your fridge that you were thinking, “Um, what am I supposed to do with that” or the amount you have is odd for the size of your family. Enjoy!
Odds and Ends Grilled Fried Rice
3 medium zucchini
1 small onion, diced.
5 small mild peppers
1 bunch radishes
1 bunch radish tops
1 bunch scallions
3 chicken thighs
Avocado oil for drizzle
Salt and pepper to taste
1 Tbsp sweet soy
1 Tbsp fish sauce
1 Tbsp oyster sauce
1 cup rice of your enjoyment, steamed
(preferably dried out uncovered in the fridge overnight)
- Rub down all the produce and chicken with a light coating of avocado oil and lightly salt and pepper all of it.
- Grill until your desired texture and charring is produced. I like around 400F for about 4 minutes on each side
- Chop all veggies and toss with rice and sauces until hot and sticky.
- Serve garnished with grilled scallion, fresh radish greens and edible flowers.