Recipe courtesy of Padma Lakshmi
Print
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
6 servings

Ingredients

For the rice:
  • 3 cups water
  • 1 chicken bouillon cube
  • 3 small bay leaves
  • 1 tablespoon Oriental sesame oil
  • Salt, to taste
  • 1 1/2 cups converted rice
For the egg sheets:
  • 2 large eggs
  • 2 egg whites
  • Salt, to taste
  • 1 tablespoon oil
  • 3 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 tablespoon minced gingerroot
  • 1 onion, chopped
  • 1 green bell pepper, cut into 1-inch pieces
  • 2 carrots, thinly sliced
  • 1/2 pound shiitake mushrooms, wiped clean, trimmed and sliced
  • Salt to taste
  • 4 stalks celery, thickly sliced
  • 3 cups coarsely chopped green cabbage
  • 1 tablespoon garam masala
  • 1/4 to 1/3 cup Szechuan stir-fry sauce, or to taste
  • 1 (8-ounce) can bamboo shoots, drained
  • 1 (8-ounce) can water chestnuts, drained
  • 1/2 cup water
  • 2 to 3 teaspoons chili paste, or to taste
  • 2 to 3 teaspoons Oriental sesame oil, or to taste
  • 1/2 cup minced fresh cilantro, or to taste

Directions

Make the rice: In a saucepan over moderately high heat bring the water to a boil, add the bouillon cube, bay leaves, sesame oil, and salt to taste, and stir to dissolve bouillon. Add the rice, bring back to the boil, stirring, and simmer, covered, for 20 minutes. Let stand for 5 minutes. Transfer rice to a bowl and fluff with a fork. Discard bay leaves. 

Make the egg sheets: In a bowl whisk together the whole eggs, egg whites, and salt. In a large non-stick skillet set over moderate heat, warm the oil until it is hot, add the egg mixture, lifting and tilting the pan to coat the bottom evenly with the egg, and let it cook until set on the underside. Turn and let cook until eggs are completely set. Transfer to a plate and let cool. Cut into shreds. In a wok or casserole set over moderately high heat, warm the 3 tablespoons of oil until it is hot. Add the garlic and gingerroot and stir-fry for 1 minute, or until fragrant. Add the onion, green pepper, carrots, mushrooms, and salt and stir-fry 5 minutes. Add the celery and cabbage and stir-fry 3 minutes more. Add the garam masala and Szechuan sauce, and stir-fry 2 minutes. Add the bamboo shoots, water chestnuts and 1/2 cup water and let cook, stirring, 3 to 5 minutes, or until vegetables are crisp-tender. Add the rice and egg sheets, and stir-fry until rice is heated through. Season with the chili paste, sesame oil, and cilantro. Adjust seasonings. Transfer mixture to a large serving dish.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Justine's Mom's Fried Chicken

Recipe courtesy of Russell Simmons

Fried Rice

Recipe courtesy of Marie Pappas

Cauliflower Fried Rice

Recipe courtesy of Tia Mowry

On TV

Siba's Table

7:30am | 6:30c

Siba's Table

8:30am | 7:30c

Siba's Table

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Brunch at Bobby's

1:30pm | 12:30c

Brunch at Bobby's

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c