4 c. chicken broth
1/2 c. sherry
6 T. soy sauce, divided
1 t. Rooster brand chili sauce (sriracha)
1/2 t. salt
zest of 1/2 an orange
6 T. butter, divided
1/2 c. minced onion
4 cloves of garlic, minced
2 c. wild rice blend (wild rice with brown rice, red rice, and/or multi-grain rice. )
2/3 c. dried currants
1/2 c. pecan halves
1/2 c. toasted almond slivers
3 eggs, whisked with a fork
3 T. dried wood ear mushrooms, reconstituted in boiling water, drained
1 oz fresh oyster mushrooms, sliced into 1″ pieces
2 scallions, chopped, white and green parts
1 small zucchini, julienned
1 fresh jalapeno, minced
1/2 red bell pepper, julienned
2 T. oyster sauce
1 T. sesame oil
In a bowl mix together the chicken broth, sherry, salt, 3 T. Rooster sauce and orange zest.
In a heavy pan with a lid, melt 3 T. butter and cook the minced white onion and minced garlic over medium-low heat for 5 minutes. Add the rice mixture, cook it in the onions and butter for 1 minute, then add in the broth mixture. Add the currants. Cover, cook over low heat for @45 minutes (go by the directions on the wild rice mix packaging). Check the rice periodically to make sure it doesn’t dry out; add more broth if needed.
When rice is cooked tip out into a large bowl. This next step can be done in the wiped clean cooking pot or a wok.
Melt the remaining 3 T. butter and sauté the almonds, pecans and oyster mushrooms. Add the rice and the remaining 3 T. soy, stirring and tossing constantly. When the rice is very hot, pour the whisked eggs over the rice and continue to toss as the eggs cooks. The eggs will break up into tiny clumps.
Continue to cook and toss while adding the wood ear mushrooms, scallions, zucchini, red pepper and jalapeno.
Add the oyster sauce and sesame oil, blend thoroughly.
Lightly toss in the fresh chopped cilantro and basil. Serve immediately.Print This Post