INGREDIENTS:
2 Cups Long grain rice
6 oz (180g) Fermín Serrano Coppa
2 Cups of Water
3 Tablespoons Sunflower or Canola oil
1/4 Cup (20g) Scallion (White part)
1/4 Cup (20g) Scallions (Green part)
2 Tablespoons (11g) Ginger
2 Tablespoons (5g) Garlic
1/2 Cup (66g) Edamame, Shelled
1/2 Cup (128g) Pickled Tricolor Carrots, Julienne
1 Egg
1/4 Cup (60g) Bean sprouts
1/2 Teaspoon Toasted Sesame Oil
1 Tablespoon Soy Sauce (Low Sodium)
1 Cup of apple cider vinegar
STOVE TOP RICE COOKING INSTRUCTIONS:
Add oil to a pot in high temperature. Add the rice, stir, add water (same amount of water/rice) and season with salt to taste. Bring to a boil. When the water is almost evaporated, stir, cover, and reduce the heat to low. Simmer for 13-15 minutes. Stir, taste and if is ready turn off the heat and set aside, do not overcook it.
PICKLED CARROTS INSTRUCTIONS:
Lightly salt the julienne carrots and set aside for about 10 minutes. In a small pot, add 1 cup of water,1 cup of apple cider vinegar, a half cup of sugar, and 1 tablespoon of toasted sesame oil. Leave on a medium heat, until sugar dissolves completely. Pour over carrots and let cool uncovered.
COOKING INSTRUCTIONS:
Begin by heating up 2 tablespoons of oil in a wok or non-stick pan. Add scallions (whites), ginger, and garlic and sweat for about 2 minutes on low heat. Add the edamame and carrots to the wok and cook for about 3-4 minutes. Once done, remove everything from the wok or pan and set aside in a separate bowl.
Heat the wok again to a medium high heat and add the rice. Once the rice begins to crisp on the edges, make a well in the center of the wok and add the egg, scrambling it as you mix it into the rice. Add the scallions, the Coppa and cook for 3 more minutes. Add the edamame/carrot mixture back into the wok with the beansprouts, sesame oil, and soy sauce.
Adjust to taste preference and enjoy!
INGREDIENTS:
2 Cups Long grain rice
6 oz (180g) Fermín Serrano Coppa
2 Cups of Water
3 Tablespoons Sunflower or Canola oil
1/4 Cup (20g) Scallion (White part)
1/4 Cup (20g) Scallions (Green part)
2 Tablespoons (11g) Ginger
2 Tablespoons (5g) Garlic
1/2 Cup (66g) Edamame, Shelled
1/2 Cup (128g) Pickled Tricolor Carrots, Julienne
1 Egg
1/4 Cup (60g) Bean sprouts
1/2 Teaspoon Toasted Sesame Oil
1 Tablespoon Soy Sauce (Low Sodium)
1 Cup of apple cider vinegar
STOVE TOP RICE COOKING INSTRUCTIONS:
Add oil to a pot in high temperature. Add the rice, stir, add water (same amount of water/rice) and season with salt to taste. Bring to a boil. When the water is almost evaporated, stir, cover, and reduce the heat to low. Simmer for 13-15 minutes. Stir, taste and if is ready turn off the heat and set aside, do not overcook it.
PICKLED CARROTS INSTRUCTIONS:
Lightly salt the julienne carrots and set aside for about 10 minutes. In a small pot, add 1 cup of water,1 cup of apple cider vinegar, a half cup of sugar, and 1 tablespoon of toasted sesame oil. Leave on a medium heat, until sugar dissolves completely. Pour over carrots and let cool uncovered.
COOKING INSTRUCTIONS:
Begin by heating up 2 tablespoons of oil in a wok or non-stick pan. Add scallions (whites), ginger, and garlic and sweat for about 2 minutes on low heat. Add the edamame and carrots to the wok and cook for about 3-4 minutes. Once done, remove everything from the wok or pan and set aside in a separate bowl.
Heat the wok again to a medium high heat and add the rice. Once the rice begins to crisp on the edges, make a well in the center of the wok and add the egg, scrambling it as you mix it into the rice. Add the scallions, the Coppa and cook for 3 more minutes. Add the edamame/carrot mixture back into the wok with the beansprouts, sesame oil, and soy sauce.
Adjust to taste preference and enjoy!
