- ½ recipe baked mushroom rice or 3 cups leftover baked rice
- 1 cup chopped Tuscan kale
- 1 cup chopped Swiss chard
- ½ cup thinly sliced spring garlic
- ½ cup sliced spring onions
- ½ cup sliced red radishes
- ½ cup medium diced carrot
- 1 cup thinly sliced Napa cabbage
- 1 cup thinly sliced red cabbage
- 3 tablespoons sesame oil
- 1 tablespoon toasted sesame seeds
- ½ cup soy sauce
- 1 tablespoon Yuzu Kosho
- 6 eggs
- 1 cup canola or cooking oil
- 17″paella pan
This recipe serves a few purposes, first it’s another use for the 17″ Paella Pan since it conducts heat so well and you can get a nice caramelization on whatever you put in the pan. Secondly, after a long weekend of cooking there is generally an abundance of leftover vegetables and meats. Use leftover Baked Mushroom Rice in this recipe for that crispy fried rice texture.
Place the paella pan into the middle of the oven close to the fire. Preheat the pan for 15 minutes. Take all of the prepped vegetables and toss together in a large bowl with the canola oil. Working in small batches, add 1 or 2 cups of the vegetables at a time to the paella pan and caramelize them quickly.
Put the roasted vegetables into a large bowl or restaurant pan as you cook the batches. When the vegetables are all roasted set the bowl aside.
Remove the paella pan from the oven and add the rice to the pan spreading it evenly. Slide the pan into the middle of the oven near the fire and cook for 8 minutes. During the cooking time, pull the pan towards you to agitate the rice three times with a wooden spoon to evenly toast the rice.
When toasted add the rice to the vegetables in the bowl or rectangular pan.
Add the sesame oil, seeds, soy sauce and Yuzu Kosho and mix well. Pour the mixture back into the paella pan and bake in the oven for 15 minutes.
Pull the pan out of the oven and crack the eggs onto the rice and vegetables.
Push the pan back into the middle of the oven and cook for 6 minutes or until desired doneness of eggs. Enjoy!