Saffron adds a different flavor to stir-fry rice.
藏红花炒饭 (Chinese)
/zànghónghuā chǎofàn/ (Mandian)
Serves 四 /sì/ 4
2 Tbs. (30 ml) each: olive oil and rice wine
6 saffron threads
2 chopped organic garlic. cloves
1 Tbs. (15 g) chopped ginger
sliced organic mushrooms
1 minced organic onion
black or white pepper to taste
2 cups (260 g) day-old cooked rice
1 Tbs. (15 ml) soy sauce or gluten-free liquid aminos
1 Tbs. (9 g) sesame seeds
4 sliced organic scallions, green and white parts
4 organic fried eggs (with or without soft yolks)
~Chinese (Cantonese, number = tones*)~
一 /ling4/ 1. Pour wine into a bowl, glass, or jar.
二 /jat1/ 2. Crumble saffron into the wine and let soak.
三 /saam1/ 3. Use a wok, hat the oil over high heat until it begins to smoke.
四 /sei3/ 4. Add garlic, ginger, and mushrooms. Stir-fry for 2 minutes.
五 /ng5/ 5. Add onions and pepper. Stir for a minute.
六 /luk6/ 6. Add the rice, soy sauce/liquid aminos, saffron with the wine., sesame seeds, and scallions. Stir-fry a minute.
七 /cat1/ 7. Divide stir-fry into four bowls. Top each with a fried egg.
*tones:
1 high
2 low-mid to high
3 mid
4 low-mid to low
5 low to low-mid
6. low-mid
