Don’t worry too much about the nitty-gritty details of this recipe, you can create your own spin with what you have.
I USE….
- bacon fat,
- chopped ginger skin,
- chopped sprouting garlic,
- thinly sliced green onion tops (or use the next 3 inches of a leek, after the bottom 1/3 has been used),
- cauliflower leaves,
- carrot peels,
- beet tops,
- red bell pepper bits,
- peeled and julienned broccoli stems,
- kale stems (cut into ¼-inch pieces),
- mushroom stems (cut into ¼-inch pieces),
- left-over take-out (or home-cooked if you have it) rice,
- tired cauliflower (pulsed in a food processor and added to cooked rice).
- I also used leftover tea (or tea brewed from a couple leftover mint tea bags) for frying (in place of extra oil),
- 1 or 2 just-expired eggs (beaten)
- hot sauce
- soy packets.
METHOD:
- Heat a wok or sauté pan on medium-high heat.
- Add a couple tablespoons of bacon fat.
- Add ginger, garlic and onions.
- Stir for one minute, then add veggies and stir-fry until cooked.
- Add rice, pulsed cauliflower and ¼ cup of tea.
- Stir until heated.
- Push rice mixture to one side of the pan so that some of the bottom of the pan is exposed.
- Stir in eggs and mix until eggs are cooked.
- Add hot sauce and soy to taste and serve immediately.
Gastronaut, author, and eight-time Guinness World Record holder Bob Blumer is best known as the creator and host of Food Network’s award-winning shows Surreal Gourmet, Glutton for Punishment, and World’s Weirdest Restaurants. He has also written seven cookbooks in which he transforms ordinary ingredients into wow-inspiring dishes through simple cooking methods and whimsical presentations that have become his culinary trademark. His 7th book Flavorbomb: A Rogue Guide to Making Everything Taste Better is a collection of the tricks, tips, hacks and techniques he gleaned as he ate his way around the globe for the past 25 years. The Toronto Sun says “Blumer once again pushes boundaries, but in a way that encourages readers to let go their own culinary hesitations to create simple meals built on layers of flavor.”
Bob is a long-term ambassador for Second Harvest, Toronto, a perishable food bank. He is also the ambassador for Love Food/Hate Waste, a national Canadian zero-waste initiative. When he is not traveling for work or pleasure, the transplanted Canadian cycles daily in the canyons near his home in the Hollywood Hills, doing his best to stay in shape for his next big adventure.
