- Hearts of Palm Crispy Fries
- Hearts of Palm Cheese Wallet
- Hearts of Palm Cannelloni Ricotta Spinach
- Hearts of Palm Sashimi
- Hearts of Palm Tartar with Avocado Mousse
- Hearts of Palm Spaghetti with Milanese
- Hearts of Palm Spaghetti Pomodoro
- Hearts of Palm Risotto Sun Dried Tomato Basil and Shrimp
Egg Fried Rice
This egg-fried rice is a great accompaniment to any number of tasty dishes. While egg-fried rice is one of Chinese food’s staples, we could eat this with nearly anything!
In the recipe, we make reference to cooking with a ‘neutral oil’. What this means is, essentially, any oil that doesn’t have much of a nascent flavor. Vegetable or sunflower oil are examples of neutral oils, while olive oil does have some amount of flavor to it, making it not quite right for this recipe. Vegetable oil is a great go-to option for neutral oil in a recipe, but as a rule of thumb, simply avoid olive oil and any solid fat such as butter or lard.
- 2 eggs
- 1 pack of Natural Heaven rice
- Cooking Oil
- Green onion, for garnish
- Seasonings of choice, some great options are:
- Soy sauce
- Oyster Suace
- Chicken broth
- First of all, crack two eggs into a medium-sized mixing bowl, and then beat them thoroughly. You want to avoid having any notable pieces of yolk or white in the mixture, as they’ll cook strangely as the rice fries.
- Next, add one pack of Natural heaven Rice to the beaten eggs, and stir it in well. Ideally, you must spread the egg throughout the rice so that the egg serves to hold the rice together with a little during cooking. Keep on stirring until every single grain of rice is coated with egg!
- Add a tablespoon of your seasoning of choice from the list above, but only a teaspoon if you’re using salt. Add a tablespoon of neutral cooking oil to the rice, and mix the mixture thoroughly once more.
- Chop a green onion thinly, all the way along the length of it.
- Then, put some oil into a wok, and add some green onion to the oil as it heats. Stir continuously so that you don’t burn the onion, and after a while, the aroma will start to come out. You can keep cooking the onion for quite a while as long as you continue to stir - some browning and caramelization are good, but too much will make your rice taste burned, like charcoal.
- Turn the heat up to high, and then add the rice mixture to the wok. Don’t stop stirring as it cooks. While you don't need to be rapid with the stirring motion, slowly mixing the rice as it cooks will be really helpful for the final texture of the dish.
- Add the rest of the green onions when the rice mixture is very nearly ready to be served. Stir-fry the mixture with the onions added for another minute or so, this will release some of the aromatic compounds in the onion.
- If you want to add any additional ingredients, such as pre-cooked chicken or prawns, add them at this point so that the flavors can mingle a little in the pan before you serve the dish.
- Add the rice to a serving plate, and then serve! It’s best served immediately, as the rice will be fluffiest at that point.
Video Recipe: https://youtu.be/W1EjhXF5cCM