5-SPICE FRIED RICE WITH SWEET POTATOES
The trick to good fried rice is to use cold, leftover cooked rice. Freshly cooked rice will get all mushy and that shit just won’t work. So don’t start bitching if you fuck this up—you’ve been warned. Add in some Dry-
Fried Tofu to make this a meal.
MAKES ENOUGH FOR 4 AS A SIDE OR YOUR LONELY ASS FOR A COUPLE OF NIGHTS
1 medium sweet potato (3⁄4 to 1 pound)
2 teaspoons neutral-tasting oil*
2 tablespoons water, plus more if needed
1⁄2 small yellow onion, chopped
1 carrot, chopped
1⁄4 teaspoon Chinese 5-spice powder**
1 to 2 cloves garlic, minced
11⁄2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 teaspoon chili paste or an Asian-style hot sauce like Sriracha
4 cups cooked short-grain brown rice that’s been chilled for a couple hours
1 cup bitter greens,*** chopped up no bigger than a quarter
1⁄2 cup sliced green onions
1 cup frozen green peas, thawed
1 Peel the sweet potato and chop into dice-size cubes.
2 In a large wok or skillet, heat 1 teaspoon of the oil over medium heat. Add the sweet potato
and the water and stir-fry the potato, stirring often. If the potato starts to stick, add a little more of the water as needed. Cook until the potato is close to tender and browning on some
sides, 5 to 8 minutes. Add the onion and carrot and cook until the onions are translucent, about 3 more minutes. Add the 5-spice powder and garlic, mix well, then remove the vegetables from the pan. Scrape the pan clean cause we aren’t fucking done.
3 In a small glass, mix together the soy sauce, vinegar, and chili paste. Heat the wok back up over medium heat and add the remaining 1 teaspoon oil. Throw in the rice and stir-fry until it begins to warm, 3 to 5 minutes. Drizzle the sauce over the rice, mix well, then add the cooked vegetables. Stir-fry for a minute so everything is well mixed. Fold in the greens, green onions, and peas. Turn off the heat and serve immediately.