At Lilly’s Dim Sum Restaurant in Little Rock, AR, owners Kathy Webb and Nancy Tesmer feature a range of Asian dishes with a contemporary twist, like this Yangchow Fried Rice, made-to-order using U.S.-grown rice and the freshest local ingredients available.
- 1 Tablespoon Vegetable Oil
- 1/3 Cup Napa Cabbage
- 1/3 Cup Carrots
- 1/3 Cup Broccoli Pieces
- 1 Tablespoon Green Onions
- 1 Tablespoon Garlic
- 3 rings or Tablespoons Sri Racha
- 1 Cup Cooked U.S. Jasmine Or Long Grain Rice
- 1 Tablespoon Butter
- 1 Large Egg
- 2 Tablespoons Peas
- 2 Tablespoons Edamame
- 2 Teaspoons Light Soy Sauce
- 2 Teaspoons Hoisin Sauce
- Fresh Bean Sprouts
- Fresh Cilantro Sprigs
- Heat large skillet over high heat; add oil and chopped vegetables, broccoli, green onions, garlic and Sri Racha. Stir fry 1-2 minutes.
- Add rice, butter, egg, peas and edamame. Stir fry 2-3 minutes, until rice appears light golden.
- Add soy sauce and Hoisin sauce. Vigorously stir-fry until sauces are absorbed and rice appears “fried” or golden brown.
- Garnish with fresh bean sprouts and cilantro.