You can find this recipe and others in the HSN Cares UNICHEF Celebrity cook book, sales help support the U.S. fund for UNICEF!
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!
Makes: 4 Servings
Prep time: 10 minutes
Total time: 20 minutes
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
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?