Chef Ryan McClure
Broadleaf Westside
Ingredients
For the Spicy Mayo
- 1 c Kewpie Mayo or mayo of choice
- 2 Tbsp Sriracha sauce
For the Chili Crunch
- 1 onion
- 4-5 cloves garlic
- 1 knob ginger (about the size of thumb)
- 1 Tbsp MSG
- ½ c crushed red pepper
- 2 oz toasted sesame seeds
- 2 c neutral oil (grapeseed is a good choice)
For the Fried Rice
- 1 head broccoli
- 1 bunch scallions
- 1 bunch cilantro or herb of preference
- 2 medium carrots
- 1 bunch asparagus (approximately one half pound)
- 2 c cooked brown rice or white rice (cooked the day before and left to dry in your fridge overnight)
- ¼ c soy sauce
- 2 Tsbp rice wine vinegar
Directions
- To begin this process, start by preheating your sautee pan of choice. I use a cast iron pan, but any high-heat sautee pan with do.
- Let it heat slowly while you process your vegetables and start your chili crunch.
For the Spicy Mayo
- Mix together mayo and Sriracha sauce. Set aside.
For the Chili Crunch
- To start the chili crunch, thinly julienne your onion, slice garlic cloves (as thinly as possible), and mince ginger.
- Combine sliced veggies with oil and put in a small or medium sauce pot. Turn on medium heat. Let it simmer slowly until the moisture evaporates from you vegetables and they begin to float and turn golden brown.
- Once the garlic/onion/ginger mixture starts to turn color, mix in the remaining chili crunch ingredients and kill the heat. The residual heat should crisp up your veggie mix. If they start to over brown, strain the oil out and set veggie mixture aside to add back in once the oil has come down in temperature.
For the Fried Rice
- While your chili crunch is simmering, start breaking down your broccoli, carrots, and asparagus. I like to rough chop the broccoli stems and split the big broccoli florets. Carrots can be cut to similar size of broccoli and asparagus into about 1-inch stalks.
- Once your pan is hot, add grapeseed oil or a neutral oil of your choice (approx 1/4 c) and let the oil heat. Season your veggies with salt (and more MSG if you are so inclined) and start searing your carrots. Let them brown.
- Remove your carrots and add your broccoli. Once your broccoli is browned add the carrots, rice, soy, rice wine vinegar and asparagus. The steam from the soy/rice wine vinegar mix should steam your raw asparagus while you cook the fried rice mixture.
- I like to thinly slice my scallion tops into thing strips and shock with ice water to make little scallion curls to garnish with.
- Swipe a little Spicy Mayo onto your plate. Plate your Veggie Fried Rice and cover with your homemade Chili Crunch, curly Scallions, and preferred herbs.
- The great thing about the chili crunch is you’ll have extra to put on whatever you like, and if you enjoy your chili crunch a little hotter, you can add more chiles. Tianjin or szechuan peppercorn would be a great addition.
- If you prefer a more protein-based dinner, you can add tofu, egg, or any protein of choice to please your inner carnivore.
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