Fried Rice Tostadas
An Asian-Mexican fusion
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Ingredients
  1. 2 cups brown rice (previously cooked)
  2. Olive oil
  3. Sesame seed oil
  4. 2 Tbsp soy sauce
  5. 1 tbsp fresh ginger
  6. 2 small shallots
  7. 1 clove garlic
  8. 1/2 a jalapeño (or more to taste)
  9. 1 lg potato, diced
  10. 1/2 a red pepper
  11. 1 Nopal (fresh Cacus)
  12. 1 bunch of Kale
  13. A splash of red wine
  14. 1 Apricot
  15. 2 eggs
  16. 1 tsp crushed red pepper flakes
  17. 2 Tbsp cilantro
  18. Tostada shells
  19. El Gallito queso cotija cheese
  20. Limes cut into quarters
Instructions
  1. 1. Chop all vegetables.
  2. 2. Sauté shallots, ginger, garlic, crushed red pepper, salt/pepper & jalapeño in a pan coated with olive oil.
  3. 3. Add diced potato, apricot, red pepper, soy sauce and red wine. Let cook approx 10 minutes.
  4. 4. Add Cactus.
  5. 5. Add previously cooked rice.
  6. 6. Add both eggs, stirring about 7 minutes, or until the eggs are combined.
  7. 7. Add kale.
  8. 8. Top with a drizzle of sesame seed oil and cilantro. Serve on tostada shells with cheese & lime wedge.
Optional
  1. Serve with avocado and sour cream.
Inside the Artist's Kitchen http://insidetheartistskitchen.com/blog/

Published by Kristina

Hey, I'm Kristina, I write most of the posts around here. I'm an artist, lighting designer, native Vermonter, pancake maker, bread baker, and now writer. I get far more excited about real maple syrup than anyone should.

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