Chinese chives with their deep, dark green color are as beautiful as they are delicious. They’re like a cross between a leek, a chive and a baby ramp. The only negative? The older stalks can be a bit tough near the tip. If you get a tough batch, just trim off those tips.
Fried Rice With Chinese Chives
Serves 2 generously
1 onion, diced
1 clove garlic, minced
1 Tablespoon peanut oil
1 teaspoon sesame oil
2 eggs, beaten
1 heaping cup of day old rice
1 bunch of Chinese chives
splash of soy
a generous squirt of Sriracha
1 teaspoon hoisin
black pepper, freshly ground
fine sea salt, if needed
In a wok, stir fry onion and garlic in oils. Add beaten egg and a splash of soy sauce, if you choose to. Toss quickly and chop into a chunky pieces with metal spatula. Set aside. Add another tiny drizzle of peanut oil and sesame oil (or hot sesame oil) and add rice. Stir fry about 1 minute, or until well-heated. Add chives, soy, Sriracha, and hoisin. Stir fry, tossing frequently. Taste rice. Season with salt and pepper to taste. Plate when chives are just starting to wilt from the heat.
Top with a gently fried egg to make this a meal.
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