Via site feed
2 cups cooked rice 2 eggs, beaten vegetable or peanut oil Greens from one bunch (about 3-5) beets, washed very well One block tofu (12-16 oz) 1/2 cup ginkgo nuts 1 Tbsp minced ginger 1 Tbsp minced garlic 1/2 tsp crushed red pepper or minced fresh chili or to taste 1 green onion, sliced into 1/2 inch rounds 1 Tbsp rice cooking wine 2 Tbsp soy sauce 1 tsp sesame oil 1. Bring a large pot of salted water to a boil. 2. Add the beet greens and blanche them for about 5 minutes. Drain and rinse with cold water. Drani again and then set them aside. 3. Heat a wok over very high heat until it is extremely hot. 4. Swirl about 1 Tbsp of oil into the wok and then pour in the eggs. Let them cook omelette style for about one minute, then turn and scramble so they cook through. Remove the eggs from the wok and set aside. 5. Reheat the wok. (You may need to wipe it with paper towels to get it clean). Mix the soy sauce and cooking wine together. 6. Swirl a tablespoon of oil into the wok. Once it’s hot, add the ginger, garlic and pepper and sitir-fry for about twenty seconds. Add the beet greens and the ginkgo nuts and cook until they’re done: about 2-3 minutes. 7. Add the rice and stir-fry until it’s heated through. Pour the soy sauce and rice wine mixture over the rice and stir until it’s mixed through. 8. Stir in the eggs, sesame oil and green onion and remove from the heat. 9. Serve in small bowls with soy and chili sauce on the side. Enjoy!
Recipe via Film Stock.