Spicy Barley and Brown Fried Rice

Spicy Barley and Brown Fried Rice
24 340 g servings Yield

Ingredients

  • 340 g Kale
  • to taste Kosher Salt
  • to taste Trade East Ground Black Pepper
  • 24 ct. Gordon Choice Large Grade A Shell Eggs
  • 473 ml GFS Clear Canola Salad Oil
  • 2.7 kg Markon Baby Cremini Mushrooms
  • 680 g Jumbo Red Onions, diced
  • 43 g Jalapeño Peppers, diced
  • 4 kg (Recipe) Basic Brown Rice
  • 4 kg (Recipe) Basic Barley
  • 1.4 L Unsweetened Coconut Milk
  • 170 g Markon Ready-Set-Serve Cilantro
  • 765 ml (Recipe) Nuoc Cham Dipping Sauce
  • 40 g Crushed Garlic
  • 340 g (Recipe) Creamy Sriracha Mayonnaise
  • 340 g (Recipe) Kimchi Puree

Preparation

Remove the stems from the kale and discard. Slice the leaves into 2" pieces. Pat dry with paper towels. Place in a 177°C deep-fryer. Cook for 45 seconds or until just cooked through and crunchy. Allow to drain. Carefully place in a storage container. Season with salt and pepper. Cover until needed.

To prepare à la carte:
1. Break 2 eggs into a mixing bowl. Whisk to blend. Place 1 tsp. of canola oil in a heated sauté pan. Add the eggs. Season with salt and pepper. Scramble until just cooked through. Chop into desired size pieces.

2. Place 1 Tbsp. of canola oil in a separate heated sauté pan. When the oil begins to smoke, add 113 g crimini mushrooms, 28 g of red onions, ½ tsp. of jalapeño peppers and scrambled eggs to the pan. Toss the pan over medium-high heat until just warmed through and caramelized. Season with salt and pepper.

3. Place 1 Tbsp. of canola oil in another heated sauté pan. Add 170 g  each of brown rice and barley, 60 ml each of coconut milk and cilantro, 28 ml nuoc cham and ½ tsp. garlic to the pan. Toss the pan over medium-high heat until just warmed through. Season with salt and pepper.

4. Spoon the rice into a warmed serving bowl. Spoon the mushroom mixture over the rice. Going from edge to edge, drizzle 1 Tbsp. of sriracha mayonnaise over the rice. Going in the opposite direction, drizzle 1 Tbsp. of kimchi purée over the top of the rice and sriracha mayonnaise. Mound 14 g of crunchy kale on top of the rice.