Ming Tsai’s Eight-Treasure Rice Recipe

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My Eight-Treasure Rice dish gets its name from its mixed pedigree. The dish is partly based upon eight-treasure rice, which is a traditional Chinese pudding. However, I have mixed that with jong zi, which is a dim sum made up of savory pork and rice. My end result is a mixture of these, without the meat. This is truly an all-in-one dish, a full meal in one wok that both meat eaters and those who are meat-averse will love!


 


Information


Makes: 4 Servings


Prep time: 10 minutes


Total time: 20 minutes


 


Ingredients


5 tablespoons canola oil


4 large eggs, beaten Kosher salt


1 tablespoon minced garlic


1 tablespoon minced ginger


1 serrano chile, minced


1 large zucchini, diced


1 bunch scallions, white and green parts, thinly sliced, 1 tablespoon of the greens reserved for garnish


Freshly ground black pepper


1/3 pound shiitake mushrooms, stemmed and cut into-inch slices


2 tablespoons wheat-free tamari


1 cup shelled edamame


7 cups cooked and cooled steamed rice


2 tablespoons toasted sesame seeds


 


Directions


1. Line a large plate with paper towels. Heat a wok over high heat. Add 4 tablespoons oil, and swirl to coat. When the oil is hot, add the eggs and season with salt. When the eggs puff, stir vigorously; then transfer the eggs to the paper towels to drain.


 


2. Add the remaining 1 tablespoon oil to the wok, swirl to coat, and heat over high heat. When the oil is hot, add the garlic, ginger, and chile and stir-fry until aromatic, about 30 seconds.


 


3. Lower the heat to medium-high, add the zucchini and all but the reserved 1 tablespoon scallions, and stir-fry until slightly softened, about 1 minute. Season with salt and pepper. Add the shiitakes and tamari, and stir-fry until soft, about 2 minutes. Add the edamame and eggs. Stir to break up the eggs; then add the rice. Stir until heated through, about 2 minutes. Adjust the seasoning with salt and pepper.


 


4. Transfer to a large serving platter; garnish with the reserved scallion greens and the sesame seeds.


 


What would you do to make this dish your own? How would you serve Eight-Treasure rice? 

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