Recipe: Fried Rice With Pickled Carrots And Mustard Greens
Steven Satterfield shares a family-meal favorite from his restaurant
Steven Satterfield is known for his vegetable-forward Southern cuisine at Miller Union in Atlanta. However, one of our favorite dishes of his originated behind the scenes at his restaurant: This fried rice was originally what was served as family meal for the cooks, using up day-old rice and vegetable scraps. He took that concept and turned it into a more concrete recipe with pickled carrots and mustard greens for a flavorful, vegetable-packed rice dish (watch the video).
The key to fried rice success is the proper mise en place, a French term meaning "to put in place." This means having bowls of all of your ingredients prepped, allowing you to quickly assemble the fast-cooking dish without letting anything burn. A little prep goes a long way to ensure the perfect fried rice.
Recipe adapted from Steven Satterfield, Miller Union, Atlanta, GA
Fried Rice With Pickled Carrots And Mustard Greens
Tangy pickled carrots and spicy mustard greens are wok-fried in this fragrant fried rice.
Prep Time
30
minutes
Cook Time
15
minutes
Servings
4
to 6 servings
Total time: 45 minutes
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition
| Calories per Serving | 384 |
| Total Fat | 16.1 g |
| Saturated Fat | 3.4 g |
| Trans Fat | 0.0 g |
| Cholesterol | 155.0 mg |
| Total Carbohydrates | 47.2 g |
| Dietary Fiber | 2.6 g |
| Total Sugars | 4.6 g |
| Sodium | 752.8 mg |
| Protein | 11.6 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
