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Farmers’ Market Fried Brown Rice

by CHEF KATIE CHIN

The Sunday Dinner Club: We here at The Sunday Paper believe in meaningful conversations around the table, and we want to encourage you to start your own Sunday Dinner Club. Invite friends and family members to your home, reach out virtually, and share meaningful conversations. Then report back to us and tell us about the experience.

The Ingredients of a Meaningful Dinner: 1) Set an intention. 2) Say Grace. 3) Serve healthy food. 4) Start talking. 5) Be open-minded and listen.

Conversation Starter: Share an instance in which you’ve “stepped out of line” to prove your point and determination in a difficult situation.

Recipe:

My mother was an early proponent of the farm-to-fork (whoops, I mean chopstick) philosophy. Raised by eating off the land—i.e., her family’s vegetable garden—she always believed that the freshest food is the best food. With the proliferation of farmers’ markets and CSAs, it’s easier than ever to support local agriculture and buy the freshest produce possible. Farmers’ Market Fried Brown Rice celebrates the variety of vegetables available at farmers’ markets. The colors and textures from the array of vegetables in this dish make for a beautiful presentation. Feel free to experiment with your favorite veggies from your local farmers’ market. Let’s eat the rainbow!

Serves 4 to 6 as part of a multi-course meal

Preparation time: 25 minutes
Cooking time: 10 minutes 

Ingredients

  • 3 large egg whites
  • ½ teaspoon salt
  • Dash of white pepper
  • 3 tablespoons oil, divided
  • 1 small shallot, minced
  • 1 teaspoon peeled and minced fresh ginger
  • 4 oz (100 g) carrots, sliced thinly on a diagonal
  • 1 small red bell pepper, diced
  • 4 oz (100 g) asparagus spears, trimmed and finely chopped
  • 4 oz (100 g) thinly sliced white button mushrooms
  • 4 oz (100 g) sugar snap peas
  • 3 cups (450 g) cooked and chilled brown rice
  • 1 teaspoon dark sesame oil
  • 4 teaspoons soy sauce
  • 1 tablespoon unseasoned rice vinegar or white vinegar
  • 4 tablespoons green onions (scallions), finely chopped (white and green parts)
  • Salt, to taste
  • White pepper, to taste

Directions

1. In a small bowl, combine the egg whites with the salt and white pepper. Whisk to blend.

2. Heat 1 tablespoon of the oil in a wok or skillet over medium-high heat. Add the egg whites. Stir-fry until the egg whites are set but still moist. Transfer to a plate and set aside.

3. Blanch the sugar snap peas in boiling water until tender, about 1 minute. Using a slotted spoon, transfer to an ice water bath to cool, then drain and set aside.

4. Wash and thoroughly dry the wok or skillet, then heat the remaining 2 tablespoons oil over medium-high heat. Add the shallots and ginger and stir-fry until fragrant, about 30 seconds. Add the carrots and stir-fry for 1 minute, then stir in the red bell pepper, asparagus and mushrooms and stir-fry for 2 minutes. Add the sugar snap peas and stir-fry for 30 seconds.

5. Mix in the rice and stir-fry for 2 minutes, then pour in the sesame oil, soy sauce, rice vinegar and green onions and stir-fry for 30 seconds more. Season to taste with salt and white pepper. Serve immediately.

CHEF KATIE CHIN

Katie Chin is a chef, food blogger, cookbook author, spokesperson, and YouTuber. Click here to purchase the book “Katie Chin’s Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother’s Kitchen.”

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