Yondu Fried Rice

Yondu's umami enhances (but doesn't mask) the natural taste of any vegetables you have lying around, guaranteed!
  • 25 min

    Total time

  • Easy

    Level

  • 2 servings

    Yields

  • Seasonality

    All year

  • 1 tablespoon olive oil
  • ½ cup asparagus, 2-inch pieces
  • 1 cup shiitake mushroom cut in big chunks
  • 1/3 cup carrot, sliced
  • 1 cup kale, roughly torn
  • ½ cup snow peas, halved
  • 2 tablespoon Yondu, divided
  • 2 cups cooked rice

Method

    1. In a large pan over medium heat add olive oil, asparagus, mushrooms and carrot; saute for 5 minutes. Add kale and snow peas and 1 Tbsp Yondu; cook for 1 more minute.
    2. Add cooked rice, mix to combine and cook for 1 more minute (with minimal stirring)
    3. Add remaining Yondu, remove pan from heat and mix well to incorporate.

    Notes/tips:
    Use this gremolata to dress other vegetables like steamed broccoli, cauliflower, carrots or artichokes.

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