20 Vegetable Fried Rice and Nitrogen Caipirinha

Celebrity Chef José Andrés was cooking up a storm for Ellen today. Here is the recipe for his 20 Vegetable Fried Rice and Nitrogen Caipirinha.

You can try his fried rice in person at the The China Poblano at The Cosmopolitan of Las Vegas or his delicious Nitrogen Caipirnha at The Bazaar in Beverly Hills, California and South Beach, Florida!


Ingredients

  • 1 large carrot, peeled
  • 2 Brussels sprouts
  • 4 cups plus 5 ounces of blended oil
  • 1/2 small sweet potato, peeled and julienne cut
  • 3 tablespoon jicama, small diced
  • 3 tablespoon chayote, small diced
  • 3 tablespoon zucchini, small diced
  • 3 tablespoon radish, small diced
  • 3 tablespoon cauliflower, diced
  • 1 tablespoon edamame
  • 2 tablespoon mushrooms, diced
  • 6 Snow peas, cut into three pieces each
  • 2 large eggs
  • 2 teaspoon minced ginger
  • 2 teaspoon chopped garlic
  • 1 tablespoon diced sweet onion
  • 2 cups cooked rice
  • 1 tablespoon kosher salt
  • 2 tablespoon soy sauce
  • 1 tablespoon light soy sauce
  • 2 tablespoons of diced silken tofu
  • 1 tablespoon chive, chopped


To finish

  • 1/4 cup pea tendril (optional)
  • 2 baby carrot
  • 2 baby radish
  • 2 tablespoon sesame vinaigrette
  • 3 carrot
  • 1/4 cup fried sweet potato
  • 6 slices cauliflower, sliced 1/4”
  • 1 tablespoon cilantro



Preparation
Cut the thicker half of carrot into 1/4” slices. Using a butterfly stamp cut into butterfly shapes. (Optional). Drop into a pot of boiling salted water for a few seconds to blanch. Remove and immerse in ice bath. Dice the remainder of the carrot. Set aside.

Peel Brussels sprouts leaves. Set aside.

Rinse the starch off the sweet potato. Rinse in cold water to remove the starch. Dry off. Heat wok, add oil and heat to 330F. Fry until crisp. Remove and drain. Set aside.

Lower temperature of oil to 250F. Add the diced carrot, Brussels sprout, jicama, chayote, zucchini, radish, cauliflower, edamame, mushrooms and snow peas and blanch in the oil for about 10 seconds. Strain vegetables and set aside.

Beat one of the eggs and season with salt. In a small saute pan with an ounce of oil, cook the egg in a thin layer. Remove the omelette and chop up. Set aside.

Just before serving, heat the oil in a wok over high heat. Stir fry garlic, ginger and onion for 5 seconds. Add raw egg and stir until cooked. Add rice and continue to cook until it breaks up. Add salt, soy and oyster sauce. Mix well and continue to cook for another 3 minutes. Add the blanched vegetables, omelet, diced tofu and yellow chives. Quickly toss and plate.
 
 

To Finish
Toss the pea tendrils, baby radishes and baby carrots with the sesame vinaigrette. Garnish with carrot butterflies, baby carrots, radish, sliced cauliflower, pea tendrils, fried sweet potatoes and micro cilantro.


NITROGEN CAIPIRINHA

Serves 2

 

Ingredients:

Caipirinha mix:

6 oz. Cachaca

(750ml)

8 lime

wedges

1 oz.

fresh lime juice

1/4 lime, zested

3oz water

3 T sugar

 

Method:

Muddle the lime juice and the sugar, then add the rest of the ingredients, let sit 20 min and strain. Pour 5 oz. Caipirinha Mix into mixing bowl, then add liquid nitrogen until desired texture. Transfer to serving bowl

and add 3 small tarragon leaves, 4 edible flower petals, then grate lime zest on top to garnish.

 

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Comments

Sidharth
142 days ago

Why egg here? This was not the food made while José Andrés was cooking for Ellen. It contains no egg. I never saw him adding egg on her food.

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winona Kucharski
175 days ago

trying to live a healthy life, as you are, is hard to do with 3 of my 5 children still at home grocery's are so expensive. we are living on one income and grocery budget is tight, we are living the best we can. Our car is old

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Debra
197 days ago

All Around us everyone is experiencing something Ellen What was that you were eating ?Never heard of it ! STRANGE an yet comforting to know someone's out there tasting it for you !LOL!

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Eugenie Sen
218 days ago

sounds delicious and healthy. i will give it a try.

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alice
223 days ago

Too many veggies to chop. What is Caipirinha? Recipe does sound good.

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Maxine Arnold
228 days ago

too much cutting and peeling. He has someone do it for him. Lucky guy.

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leslie
240 days ago

Vicky Townie what a great recipe! Thanx!

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Vickie Towne
247 days ago

Pumpkin Pie Spice Mini Cheesecakes
So this recipe for Pumpkin Pie Spice Mini Cheesecakes are the perfect solution. They are SIMPLE (less than 4 total ingredients) and so flavorful. It took me under 20 minutes to mix them together and pop them in the fridge – and that includes the time to fill mini muffin cups!
INGREDIENTS One box of no-bake cheesecake mix. Found in the cake mix aisle at your local grocery store. Look for one that calls for milk as the main filling ingredient. International Delight Pumpkin Pie Spice Creamer, 1.5 Cups Basically I follow the instructions on the no-bake cheesecake mix and substitute International Delight Pumpkin Pie Spice Creamer for the milk! So your quantity might vary slightly.
CRUST Melted butter, 5 Tablespoons Follow the instructions on the no-bake cheesecake mix for the exact quantity Sugar, 2 Tablespoons Follow the instructions on the no-bake cheesecake mix for the exact quantity. 1.) In a mixing bowl, pour in the package of crust (crushed graham crackers) from the box of no-bake cheesecake mix. Add the specified melted butter and sugar to the crust mix. Stir until it crumbs are evenly coated and moistened. 2.) Place mini cupcake liners in a mini muffin pan (similar to this one on Amazon: Wilton Recipe Right 24 Cup Mini Muffin Pan) 3.) Using a spoon, scoop about a Tablespoon-ish of crust into each mini muffin pan. Using your thumb press down on the crust to get a firm base for your cheesecake. They don’t have to be perfect, have you ever seen anyone critique the looks of crust when they are shoving cheesecake into their face? I think not. 4.) In another mixing bowl, add the package of filling from the box of no-bake cheesecake mix. Add your International Delight Pumpkin Pie Spice creamer and mix according to the package! 5.) Using a spoon, scoop the cream cheese filling into the mini cupcake liners, on top of the crust. 6.) Once you’ve filled all 24 mini cupcake liners, pop the cheesecakes into the fridge and let them chill for at least an hour. I would even consider doing this the night before to have them really set up. 7.) Top with whipped cream, cinnamon, a pecan – whatever you like! I have an awesome recipe for Homemade Vanilla Whipped Cream, with a dash of cinnamon that would really take these up a notch! This recipe is so easy and flexible! You could use any flavor International Delight creamer as a substitute for the milk in this recipe and it would taste amazing. I think the Almond Joy, Peppermint Mocha or York Peppermint creamers would all be especially good during the holidays and you can get creative with a topping (like crushed candy canes, chocolate shavings or even mini York mints). I topped mine with the Homemade Vanilla Whipped Cream and then Pumpkin Spice powder (found in spice aisle), a pecan and/or cinnamon/sugar mix (which I also found in a grinder in spice aisle). I also made version without the pecan for people who prefer. Although I haven’t tried it, I bet the cheesecakes would freeze just fine (without any toppings) until you’re ready to pull them out? Let me know if your try this!

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Joan Morais
255 days ago

I wanted to try this recipe. I noticed eggs in this recipe. I thought the recipes posted here were vegan?

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