Magazine article Sunset

FRIED RICE with FLOWERS

Magazine article Sunset

FRIED RICE with FLOWERS

Article excerpt

SERVES 8 (8 CUPS) / 50 MINUTES, PLUS OVERNIGHT TO CHILL

Fried rice is a Hawaiian staple, and MiJin Rang, owner of Nattokimchee Corporation in Maui, pretties hers up with flowers--folded into butter for dolloping on the hot rice at the end, to give it a glossy sheen, and also strewn on top. Any mild edible flower can be substituted for the marigolds and nasturtiums.

2      tbsp. unsalted butter, softened Petals from 3 marigold flowers,
       divided
9      green onions
3      tbsp. canola oil, divided
       Kosher salt and freshly ground pepper
1/2    lime or lemon
5      cups cooked medium-grain white rice, thoroughly chilled (*)
2 1/2  tbsp. minced fresh ginger
1      cup peas, fresh or frozen
1 1/2  cups corn kernels, fresh or frozen
2      eggs, lightly beaten
3      tbsp. soy sauce
       Petals from 1 nasturtium flower 1 tbsp. baby pea shoots

1. Mix butter with petals from 2 marigolds and set aside.

2. Heat a large frying pan (not nonstick) or wok over high heat. Coat green onions with 1 tbsp. oil, season with salt and pepper, and add to pan. Cook, turning often, until browned on all sides, about 4 minutes, then transfer to a plate to cool. Add lime or lemon, cut side down, and cook until charred, 45 seconds to 1 minute. …

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