Equipment
Ingredients
Secret Weapon Sauce
- 30 ml light soy sauce
- 15 ml dark soy sauce
- 10 ml toasted sesame oil
- 5 g sugar
- 1 g white pepper, ground
- 3 garlic, minced
- 10 g ginger, grated
The Fried Rice
- 30 ml neutral cooking oil
- 150 g cremini mushrooms, sliced
- 150 g brussels sprouts, shaved thinly
- 100 g swiss chard, chopped, stems separated from leaves
- 600 g cooked jasmine rice, cold, day-old
- 4 green onions, sliced thinly
Nutrition (per serving)
Method
In a small mixing bowl, combine the light soy sauce, dark soy sauce, toasted sesame oil, sugar, white pepper, minced garlic, and grated ginger. Whisk until the sugar is dissolved.
Heat the neutral cooking oil in a wok or large skillet over high heat until it begins to shimmer and lightly smoke, reaching approximately 200°C/400°F.
Add the sliced cremini mushrooms to the hot oil. Stir-fry constantly until they release their moisture and develop a deep golden brown color.
Introduce the shaved Brussels sprouts and chopped Swiss chard stems to the wok. Continue to stir-fry until the vegetables are tender-crisp and slightly charred at the edges.
Add the cold cooked rice and the Swiss chard leaves to the wok. Use a spatula to press down and break up any large clumps of rice, tossing frequently to mix with the vegetables.
Pour the prepared secret weapon sauce around the hot edges of the wok rather than directly on the rice. Toss the mixture vigorously until the rice is evenly coated and heated through to at least 74°C/165°F.
Remove the wok from the heat. Fold in the sliced green onions, reserving a small handful for garnish. Serve immediately.
Chef's Notes
- Cold, day-old rice is essential for fried rice. As it sits in the refrigerator, the starches undergo retrogradation, firming up the grains so they separate easily and do not turn to mush in the wok.
- Pouring the sauce around the hot upper edges of the wok caramelizes the soy sauce slightly before it hits the rice, creating a deeper, smokier flavor known as wok hei.
- Shaving the Brussels sprouts thinly allows them to cook at the same fast pace as the mushrooms while maximizing their surface area for delicious browning.
- Do not discard the Swiss chard stems. Cooking them a few minutes before the delicate leaves ensures a uniform texture and adds a wonderful crunch to the dish.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 2 months — Freeze in individual portions for quick reheating.
Reheating: Microwave on high with a damp paper towel over the bowl, or stir-fry with a splash of water until steaming.
