“Hybrids” Cook-Along

Originally broadcast live on luckyrice.com June 11, 2020

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Danielle hangs out with Chef JJ Johnson of Fieldtrip and Chef Johneric Concordia of The Park’s Finest. With Chef JJ, she learns how to make a delicious crispy rice summer salad using left-over rice. Then Chef Johneric shows Danielle how to make mungo beans with beef.

Ingredients and Recipes for this Cook-Along:

Chef JJ’s Leftover Crispy Rice Summer Salad

Ingredients:

Note: the following is just a foundation and you can (and should) adapt it to whatever ingredients you have on hand.

• 2 cups left-over long grain white rice

• 6 heads baby bok choy, cleaned and sliced

• 2 teaspoons olive oil

• 4 tablespoons coconut oil

• 1 red bell pepper diced

• 1 shallot diced

• 3 tablespoons low-sodium soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon toasted sesame oil

• 1 tablespoon red Thai chili paste

• 2 green onions sliced

• 3 tablespoons roasted peanuts, chopped

• 1 bunch parsley, chopped

• lime wedges

Directions:

1. Blanch bok choy in salted water

2. Heat coconut oil in pan

3. Take left-over rice and add to heated pan. Pack down the rice. Keep at medium to medium-high heat.

4. Take rice wine vinegar, soy sauce, sesame oil, chili oil and mix into a dressing

5. Take bok choy and throw into the dressing

6. Julienne onions and bell pepper and add to dressing

7. Add lime juice

8. Add parsley (and other herbs) to rice

9. Take some of the bok choy and throw into pan with rice.

10. Chop peanuts

11. Take rice, then top off with nuts, and green onions.

Recipe courtesy of Chef JJ Johnson of Fieldtrip

Mungo Beans and Beef

Ingredients:

• 2 cups mungo bean

• 3 cups water

• Cooking oil 2 tbsp 

• garlic 4 cloves

• Medium Onion diced

• minced beef

• spinach

• sliced bitter melon

• 3 tbsp fish sauce

• cooked rice

Directions:

1. Rinse mungo beans

2. Bring water to a boil, add beans, then hold at slow simmer

3. Add cooking oil, and heat pan over medium heat.

4. Saute garlic cloves, diced onions

5. Add minced beef, add spinach. Saute for 3 minutes.

6. Add to mungo beans

7. Add sliced bitter melon

8. Add 3 tbsp fish sauce

9. Slow simmer for 30 mins

10. Serve over rice.

Recipe courtesy of Chef Johneric of The Park’s Finest