When I was a kid, I sort of thought I looked Asian. I know that's really, really weird. But I had dark hair and well.. I guess my parents never told me I wasn't? Nevertheless, I guess that translates to an adult love of Asian-inspired food.
I have a pretty close group of mommy girlfriends from all over the U.S. and we've been talking FOOD lately. I mentioned a CSA (community supported agriculture - we'll get more into that later) and 170 Facebook comments later, we had probably mentioned every vegetable known to woman (exaggerating). Bok choy was mentioned and when I spotted some baby bok choy hiding in the corner at that market, I jumped all over it! And I really wish I would have gotten more.
I knew that I wanted to make a fried rice this week, but when I came home to only brown rice, I just felt like that was really predictable. Luckily I had a box of pearled couscous and I thought it would make a perfect alternative. When it's fresh, it's so creamy. After you refrigerate it, it really clumps and sticks together, but that's nothing a fork or better, your hands, can't fix. Once you've got everything prepped and ready to go, it comes together in a hot second, literally HOT. You are working with high heat here. While a wok would be ideal, I don't have one and I use my very large (and high-rimmed) saute pan for dishes like this.
Fried Couscous with Vidalia Spring Onions & Baby Bok Choy
1 1/2 uncooked pearl couscous OR 3 cups leftover cooked pearl couscous
1 carrot, cut into coins
1 spring onion, sliced
1/2 juice of a Meyer lemon
3 heads baby bok choy (if you really like veggies, you could probably increase this to 4)
2 cloves garlic, minced
1/2 tsp. grated fresh ginger (from a 1/2 inch piece - you could increase to 1 inch if you love ginger)
2 eggs, beaten
sunflower oil (or other neutral oil)
3 Tbsp. soy sauce
1/2 Tbsp. rice wine vinegar
1/2 Tbsp. sesame oil
toasted sesame seeds, for garnish (you can buy them pretoasted or put regular sesame seeds in a dry skillet over medium for a few minutes to toast)
1. Prepare your mise en place. Cook couscous. (When you make fried rice, you really want to use leftover rice, so I made my couscous earlier in the day and used it in the recipe a couple hours later) Chop vegetables. To prepare your bok choy, chop a small piece off the end, separate the leaves, rinse under water (you'll notice a little dirt) and make sure you keep the adorable little one in the middle. Beat your eggs. Whisk your soy sauce, rice wine vinegar and sesame oil in a small bowl.
2. Now that the bulk of the work is done, let's make something delicious!
3. Drizzle the bottom of your skillet with sunflower oil. Heat to medium high. When the pan is nice and hot, add the eggs. Quickly scramble them. (Usually when you scramble eggs, you're working with a lower heat, so you need to have your spoon or spatulat in there working them so they don't burn). When they are done to your liking, remove to a small plate and set aside.
4. Increase heat to high. Drizzle a little more oil and add spring onions and carrots. Pinch of salt. Saute 3-4 minutes until softened. Drizzle in a little more sunflower oil if things are looking too dry.
5. Add garlic & ginger, then bok choy. Toss and saute using a kitchen tongs for about 2 minutes. Cover 1 minute to steam bok choy.
6. Add cooked couscous, soy sauce mixture & eggs. Stir around and let things get acquainted for another couple of minutes.
7. Transfer immediately to a large serving platter or bowl. Garnish with toasted sesame seeds.