Recipe: Fried rice with mizuna and sesame seeds
Rice recipes with aromatic herbs
May 25, 2011
 I wanted to grow the mizuna, and when I finally found the seeds I was not disappointed.
It's a oriental green, with serrated leaves and a tangy, unique taste, ready to be collected in less than a month after sowing.
Fried rice with mizuna and sesame seeds
Ingredients
130g rice
2 cups mizuna
100g prawns
2 carrots
1 large red onion
3 leaves Chinese cabbage
10 string-beans
30g peas
1 clove garlic
2-3 cm ginger
1 tbsp fish sauce
2 eggs
soy sauce
sesame seeds
 Directions
Cut the onion into wedges, carrot into sticks, cabbage into thin strips, green beans into pieces. Place in wok with peanut oil and peas and cook for 10 minutes.
Meanwhile, cook the rice without stirring.
Put minced garlic and ginger, shrimp, fish sauce, and coarsely chopped mizuna in the wok. Season for two minutes and remove from heat.
 When the rice is cooked, drain any remaining water, and put in the wok with the beaten eggs. Cook for a few minutes to thicken.
Place in plates or bows, season with soy sauce and garnish with sesame seeds.
One year ago: Thai green curry with potatoes
Two years ago: Fiery pasta with mushrooms
This recipe goes to Weekend Herb Blogging, an event handled by Cook (almost) anything at least once and hosted by Erbe in Cucina this week.
WHB #285: Recap
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