Recipe: Fried Rice With Pickled Carrots And Mustard Greens
Prep Time:
30 minutes
Cook Time:
15 minutes
Servings:
4 to 6 servings
Ingredients
  • :::For the Pickled Carrots:10 ounces (8 each) baby carrots, scrubbed and trimmed:::
  • 1 cup apple cider vinegar

  • 1 tablespoon honey
  • 1½ tablespoons kosher salt
  • ½ teaspoon mustard seeds

  • ½ teaspoon black peppercorns
  • ½ teaspoon allspice berries
  • ½
 teaspoon coriander seeds

  • ½ teaspoon fennel seeds

  • 1 whole clove
  • :::For the Fried Rice:5 ounces (1 bunch) scallions, roots trimmed, white and light green parts thinly sliced:::
  • 2 tablespoons minced fresh ginger
  • 5 garlic cloves, minced

  • 
1 small serrano, seeded and minced
  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 
1 tablespoon Sriracha
  • 5 tablespoons peanut oil, divided
  • 2 cups small broccoli florets, halved
  • ½ cup thinly sliced celery
  • ½ 
cup thinly sliced pickled carrots
  • 
8 ounces (1 bunch) mustard greens, trimmed and roughly chopped
  • 
5 large eggs
, beaten
  • 5 cups cooked rice, chilled

Directions
  1. Make the pickled carrots: If the carrots are thicker than ½ inch in diameter, slice them in half lengthwise. Place the trimmed, washed carrots in a clean 1-quart jar. In a small pot, combine the remaining pickled carrots ingredients and bring to a boil over high heat. Pour the hot brine into the jar, leaving ¼ inch of headspace. Place the lid on top of the jar, screw on the band and refrigerate after cooling. The carrots are best after 2 days and will keep, refrigerated, for up to 3 months.
  2. Make the fried rice: In a small bowl, combine the scallions, ginger, garlic and serrano. In another small bowl, combine the soy sauce, lime juice and Sriracha. Set out a baking sheet near the stove.
  3. In a large wide skillet or wok, heat 1 tablespoon of peanut oil over medium-high heat. Add the broccoli, celery and carrots, and quickly toss to coat. Add a third of the scallion mixture and a third of the soy mixture, then toss well. Cook until the vegetables are just tender, 3 minutes, then transfer to the baking sheet in a single layer to cool.
  4. Add 1 tablespoon of peanut oil to the wok. Add the mustard greens, along with another third of the scallion mixture and a third of the soy mixture. Toss to incorporate and cook until wilted, 1 to 2 minutes. Transfer the mustard greens to the tray with the other vegetables.
  5. Add 1 tablespoon of peanut oil to the wok. Add the eggs to the pan and quickly swirl them against the hot surface with the back of a spoon or spatula to make as thin a layer as possible. Quickly stir to scramble until the eggs are cooked, 1 to 2 minutes. Transfer to the tray with the vegetables.
  6. Add the remaining 2 tablespoons of peanut oil to the wok. Add the cold rice to the pan with the remaining scallion and soy mixtures. Using a wooden spoon, break up the rice and spread into an even layer. Let cook until the bottom of the rice begins to crisp, 3 to 4 minutes. Add the reserved vegetables and eggs to the pan. Toss until incorporated and warmed through, 2 minutes more. Divide between bowls and serve.