Recipes
Fried Rice with Pickled Carrots and Mustard Greens
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.
Fried Rice with Pickled Carrots and Mustard Greens
Recipe adapted from Steven Satterfield, Miller Union, Atlanta, GA
Yield: 4 to 6 servings
Prep Time: 30 minutes, plus cooling time
Cook Time: 15 minutes
Total Time: 45 minutes, plus cooling time
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.
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