Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)
Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo) requires roughly 45
Egg Baby Asparagus Corn and Shimeji Mushroom Fried Rice
Ingredients
- Scrambled Eggs:
- 3 large free-range or organic eggs, lightly beaten
- 1 pinch sea salt
- 1 pinch ground white pepper
- 1 tablespoon peanut or vegetable oil
- Fried Rice:
- 2 tablespoons peanut or vegetable oil
- 2 cloves garlic, finely chopped
- 4 1/3 ounces baby asparagus spears, tips sliced 3/4 inch, stems sliced into 1/3-inch slices
- 1 ear fresh sweet corn, kernels removed, core discarded
- 2 3/4 ounces shimeji mushrooms, individual stems separated
- 1 3/4 pounds cooked jasmine rice, cold
- 3 tablespoons low-sodium light soy sauce
- 2 tablespoons toasted sesame oil
- 1/4 teaspoon ground white pepper
Instructions
Egg, Baby Asparagus, Corn and Shimeji Mushroom Fried Rice serves 4 original recipe by Food Network.
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