5-SPICE FRIED RICE WITH SWEET POTATOES

yields 4 AS A SIDE

ingredients

• 1 medium sweet potato (¾ to 1 LB)
• 2 tsp neutral-tasting oil (Grapeseed/peanut/sesame)
• 2 TBL water
• 1/2 small yellow onion
• 1 carrot carrot
• 1/4 tsp Chinese 5-spice powder
• 1 to 2 clove garlic to 2 clove garlic
• 1 1/2 TBL soy sauce or tamari
• 1 TBL rice vinegar
• 1 tsp chili paste or an Asian-style hot sauce like Sriracha
• 4 cup cooked short-grain brown rice that’s been chilled for a couple hours
• 1 cup bitter greens (watercress/mustard/arugula)
• 1/2 cup sliced green onions
• 1 cup frozen green peas, thawed

instructions

0 chop onion, carrot, and greens no bigger than a quarter

1 Peel the sweet potato and chop into dice-size cubes.

2 In a large wok or skillet, heat 1 tsp of the oil over medium heat. Add the sweet potato and the water and stir-fry the potato, stirring often. If the potato starts to stick, add a little more of the water as needed. Cook until the potato is close to tender and browning on some sides, 5 to 8 minutes. Add the onion and carrot and cook until the onions are translucent, about 3 more minutes. Add the 5-spice powder and garlic, mix well, then remove the vegetables from the pan. Scrape the pan clean cause we aren’t done.

3 In a small glass, mix together the soy sauce, vinegar, and chili paste. Heat the wok back up over medium heat and add the remaining 1 tsp oil. Throw in the rice and stir-fry until it begins to warm, 3 to 5 minutes. Drizzle the sauce over the rice, mix well, then add the cooked vegetables. Stir-fry for a minute so everything is well mixed. Fold in the greens, green onions, and peas. Turn off the heat and serve immediately.

modifications

• recipe