A little bit of chopped beef jerky adds some savory flavor to this fried rice recipe from Food & Wine. If you like, you can prep the rice, jerky, and mushrooms one day ahead of time and then finish the dish just before serving.
- 1 cup long-grain rice, rinsed and drained
- 1½ cups water, plus 2½ cups boiling water
- 3 ounces beef jerky, cut into 1-inch pieces
- 1 large dried tree ear mushroom or 4 dried shiitake mushrooms
- 1½ tablespoons vegetable oil
- 1 small onion, finely chopped
- ½ small sweet potato or 1 medium carrot, cut into ½-inch pieces
- One 1-inch piece of fresh ginger, peeled and minced
- 1½ teaspoons curry powder
- ½ cup toasted whole almonds
- 1 tablespoon soy sauce and salt
- 1 scallion, thinly sliced
Directions: In a medium saucepan, combine the rice with the 1½ cups of water and bring to a boil. Cover and cook over low heat for 12 minutes. Remove from the heat and let stand, covered, for 5 minutes. Uncover, fluff the rice and let cool completely.
Meanwhile, in a medium bowl, pour 2 cups of the boiling water over the beef jerky. Cover and let stand until pliable, about 30 minutes. Drain the jerky and coarsely chop it.
In a small bowl, cover the tree ear mushroom with the remaining ½ cup of boiling water and let stand until softened, about 10 minutes. Drain and chop the tree ear into 1-inch pieces; if using shiitakes, discard the stems and chop the caps.
Heat the oil in a large skillet. Add the onion, sweet potato, and ginger, and cook over low heat, stirring, until the onion is softened, about 4 minutes. Add the curry powder and cook, stirring, until fragrant, about 2 minutes. Raise the heat to high and add the beef jerky, mushrooms, and almonds. Stir-fry until heated through. Add the rice and soy sauce and stir-fry to break up the rice and heat it through. Season with salt. Stir in the scallion and serve.