Spicy Barley and Brown Fried Rice

Spicy Barley and Brown Fried Rice
24 12-oz. servings Yield

Ingredients

  • 12 oz. Kale
  • to taste Kosher Salt
  • to taste Trade East Ground Black Pepper
  • 24 ct. Gordon Choice Large Grade A Shell Eggs
  • 2 c. GFS Clear Canola Salad Oil
  • 6 lb. Markon Baby Cremini Mushrooms
  • 1½ lb. Jumbo Red Onions, diced
  • ¼ c. Jalapeño Peppers, diced
  • 9 lb. (Recipe) Basic Brown Rice
  • 9 lb. (Recipe) Basic Barley
  • 1½ qt. Unsweetened Coconut Milk
  • 6 oz. Markon Ready-Set-Serve Cilantro
  • 24 oz. (Recipe) Nuoc Cham Dipping Sauce
  • ¼ c. Crushed Garlic
  • 12 oz. (Recipe) Creamy Sriracha Mayonnaise
  • 12 oz. (Recipe) Kimchi Puree

Preparation

Preparation Instructions
Remove the stems from the kale and discard. Slice the leaves into 2" pieces. Pat dry with paper towels. Place in a 350°F 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 4 oz. crimini mushrooms, 1 oz. 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 6 oz. each of brown rice and barley, ¼ c. each of coconut milk and cilantro, 1 oz. nuok 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 ½ oz. of crunchy kale on top of the rice.