Kohlrabi and Sweet Potato Fried Rice
Source: Hollie Greene, JoyFoodly
Recipe Type: Entrees | Seasons: Autumn, Winter
This recipe was demonstrated for CUESA’s Market to Table program on February 21, 2015.
Serves 4-6
INGREDIENTS
1 bunch green onions
1 small sweet potato
2 medium heads bok choy
1 small to medium kohlrabi (purple or green)
1 small bunch cilantro
2-3 tablespoons coconut oil
3 tablespoons hoisin sauce
3 tablespoons gluten-free Worcestershire sauce
2 tablespoons rice wine vinegar (or juice of 1 lime)
1 teaspoon sriracha sauce
2 tablespoons tamari (gluten-free soy sauce)
6 cups cooked brown rice
2 eggs, beaten
PREPARATION
1. Take 5 minutes to assemble all of your ingredients and your measuring and cooking equipment, and place them on a baking sheet within easy reach. Wash all produce.
2. Slice the green onions, separating the whites from the green tops. Set aside the greens for garnish.
3. Peel and grate the sweet potato on the large holes of a cheese grater.
4. Cut the bok choy into small pieces.
5. Peel and dice the kohlrabi.
6. Chop the cilantro leaves and set aside for garnish.
COOKING
1. Preheat a large skillet or sauté pan over medium high heat. Choose a pan large enough to accommodate all of the rice and vegetables.
2. Add 2 tablespoons coconut oil to the heated pan. Add the green onion whites and the grated sweet potato. Sauté for 2 to 3 minutes.
3. Add the bok choy and kohlrabi. Add another ½ to 1 tablespoon coconut oil to the pan. Sauté for another minute.
4. Add the hoisin, Worcestershire sauce, rice wine vinegar (or lime juice), sriracha, and tamari to the pan. Stir into the vegetable mixture. Sauté for another minute to combine the flavors.
5. Add the brown rice and cook until heated through. Move the rice and vegetable mixture to the left side of the pan. Add the beaten eggs to the right side and quickly scramble, then mix the egg mixture into the rice and vegetable mixture.
6. To serve, garnish with the green onion greens and cilantro.
