Fried Rice Recipe
fall vegetables, onion molasses, mushroom xo, chili crisp
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Ingredients
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Vegetables
Sauces
Rice
Oils
Garnishes
Method
Preparation
- 1
Prepare the Vegetables
Wash, peel, and chop the fall vegetables into small, even-sized pieces. Set aside.
- 2
Cook the Rice
If using fresh rice, cook the rice according to package instructions and let it cool. Day-old rice works best, as it will be less sticky.
Cooking
- 3
Sauté the Onions
In a large skillet or wok, heat the vegetable oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- 4
Add the Fall Vegetables
Stir in the prepared fall vegetables and cook for another 5-7 minutes, or until they are tender. Stir occasionally to prevent sticking.
- 5
Incorporate Sauces
Drizzle the molasses and mushroom XO sauce over the vegetable mixture. Stir well to combine and cook for an additional 2 minutes.
- 6
Add the Rice
Increase the heat to medium-high. Add the cooked rice to the skillet, breaking up any clumps. Stir-fry for about 5-6 minutes until heated through.
- 7
Finish with Chili Crisp
Drizzle the chili crisp over the fried rice and stir to combine. Cook for an additional minute to allow the flavors to meld.
- 8
Add Aromatics
Remove from heat and stir in the sliced green onions and toasted sesame seeds.
Serving
- 9
Plate the Fried Rice
Serve the fried rice hot, garnished with additional green onions and sesame seeds if desired.