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Yields 6 Servings
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Ingredients
Wild Fried Rice
- 4 cups vegetable stock
- 1 cup wild rice
- 1 cup white rice
- 1 tofu package
- 3 eggs pre-fried
- 1/4 cup sesame oil
- 2 cloves of garlic minced
- 2 tablespoon fresh ginger minced
- 1 cup baby bok choy chopped
- 8 mushrooms sliced
- 4 red bell peppers julienned
- 1 poblano chili
- 1 cup bean sprouts
- 6 scallions chopped
- 2 tablespoon hoisin sauce
- 2 tablespoon soy sauce
- 1 tablespoon fresh lime juice
Garnish
- 1 tablespoon siracha optional
- 1/2 bunch Fresh cilantro chopped
Ingredients
Wild Fried Rice
Garnish
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Instructions
- In a pot over medium-low heat, combine the stock and rice. Cover and cook until tender, 40 to 50 minutes. Remove from the heat and let stand for 10 minutes.
- Fry the eggs and tofu in a small nonstick separately and then you can add them in the same bowl to be added later into the wok.
- In a wok over high heat, warm the sesame oil. When hot, first add garlic and ginger and stir until fragrant, then add baby bok choy, followed by mushrooms, bell peppers, poblano chili, sprouts and scallions.
- Then stir in the wild rice. Add the hoisin and soy sauce sauces, lime juice and stir to mix.
- Next add in the fried eggs and tofu and toss.
- Top with siracha and/or more soy sauce, and garnish with cilantro. Serve immediately!
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