Recipes
Steven Satterfield shares a family-meal favorite from his restaurant
Photo: Dave Katz/Tasting Table
ByTasting Table Staff/
Steven Satterfield is known for his vegetable-forward Southern cuisine at Miller Union in Atlanta. However, one of our favorite dishes of his originated behind the scenes at his restaurant: This fried rice was originally what was served as family meal for the cooks, using up day-old rice and vegetable scraps. He took that concept and turned it into a more concrete recipe with pickled carrots and mustard greens for a flavorful, vegetable-packed rice dish (watch the video).
The key to fried rice success is the proper mise en place, a French term meaning "to put in place." This means having bowls of all of your ingredients prepped, allowing you to quickly assemble the fast-cooking dish without letting anything burn. A little prep goes a long way to ensure the perfect fried rice.
Recipe adapted from Steven Satterfield, Miller Union, Atlanta, GA
Fried Rice With Pickled Carrots And Mustard Greens
5 from 40 ratings
Tangy pickled carrots and spicy mustard greens are wok-fried in this fragrant fried rice.
Cook Time
15
minutes
Servings
4
to 6 servings
Total time: 45 minutes
Ingredients
- :::For the Pickled Carrots:10 ounces (8 each) baby carrots, scrubbed and trimmed:::
- 1 cup apple cider vinegar
- 1 tablespoon honey
- 1½ tablespoons kosher salt
- ½ teaspoon mustard seeds
- ½ teaspoon black peppercorns
- ½ teaspoon allspice berries
- ½ teaspoon coriander seeds
- ½ teaspoon fennel seeds
- 1 whole clove
- :::For the Fried Rice:5 ounces (1 bunch) scallions, roots trimmed, white and light green parts thinly sliced:::
- 2 tablespoons minced fresh ginger
- 5 garlic cloves, minced
- 1 small serrano, seeded and minced
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon Sriracha
- 5 tablespoons peanut oil, divided
- 2 cups small broccoli florets, halved
- ½ cup thinly sliced celery
- ½ cup thinly sliced pickled carrots
- 8 ounces (1 bunch) mustard greens, trimmed and roughly chopped
- 5 large eggs , beaten
- 5 cups cooked rice, chilled
Directions
- Make the pickled carrots: If the carrots are thicker than ½ inch in diameter, slice them in half lengthwise. Place the trimmed, washed carrots in a clean 1-quart jar. In a small pot, combine the remaining pickled carrots ingredients and bring to a boil over high heat. Pour the hot brine into the jar, leaving ¼ inch of headspace. Place the lid on top of the jar, screw on the band and refrigerate after cooling. The carrots are best after 2 days and will keep, refrigerated, for up to 3 months.
- Make the fried rice: In a small bowl, combine the scallions, ginger, garlic and serrano. In another small bowl, combine the soy sauce, lime juice and Sriracha. Set out a baking sheet near the stove.
- In a large wide skillet or wok, heat 1 tablespoon of peanut oil over medium-high heat. Add the broccoli, celery and carrots, and quickly toss to coat. Add a third of the scallion mixture and a third of the soy mixture, then toss well. Cook until the vegetables are just tender, 3 minutes, then transfer to the baking sheet in a single layer to cool.
- Add 1 tablespoon of peanut oil to the wok. Add the mustard greens, along with another third of the scallion mixture and a third of the soy mixture. Toss to incorporate and cook until wilted, 1 to 2 minutes. Transfer the mustard greens to the tray with the other vegetables.
- Add 1 tablespoon of peanut oil to the wok. Add the eggs to the pan and quickly swirl them against the hot surface with the back of a spoon or spatula to make as thin a layer as possible. Quickly stir to scramble until the eggs are cooked, 1 to 2 minutes. Transfer to the tray with the vegetables.
- Add the remaining 2 tablespoons of peanut oil to the wok. Add the cold rice to the pan with the remaining scallion and soy mixtures. Using a wooden spoon, break up the rice and spread into an even layer. Let cook until the bottom of the rice begins to crisp, 3 to 4 minutes. Add the reserved vegetables and eggs to the pan. Toss until incorporated and warmed through, 2 minutes more. Divide between bowls and serve.
Nutrition
| Calories per Serving | 384 |
| Total Fat | 16.1 g |
| Saturated Fat | 3.4 g |
| Trans Fat | 0.0 g |
| Cholesterol | 155.0 mg |
| Total Carbohydrates | 47.2 g |
| Dietary Fiber | 2.6 g |
| Total Sugars | 4.6 g |
| Sodium | 752.8 mg |
| Protein | 11.6 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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