Impossible™ Burnt Ends Fried Rice

SAVORY

Aug 14

Impossible™ Beef, Corn, Green Beans, Sundried Tomato, Jalapeños, Barbecue Sauce, Scallion

Chef Andrew Chen of Monkey King Noodle Co. | Dallas
Yield: 2 servings

INGREDIENTS

Impossible™ Burnt Ends:
Neutral oil
1½ pounds Impossible™ beef made from plants, diced into ½-inch cubes
½ cup barbecue sauce (sweet and tangy)

To Assemble and Serve:
Neutral oil
¼ cup frozen corn
¼ cup frozen cut green bean
3 cups day old rice, chilled overnight
¾ cup barbecue sauce (sweet and tangy)
Kosher salt
⅛ cup chopped sundried tomato
Sliced jalapeños, optional
⅛ cup chopped scallion

METHOD

For the Impossible™ Burnt Ends:
In a large wok or sauté pan over high flame, heat oil. Add Impossible™ beef and sauté until browned. Add barbecue sauce and continue to cook until Impossible™ beef is caramelized. Set aside.

To Assemble and Serve:
In a large wok or sauté pan over high flame, heat oil. Add corn and green beans and cook 1 minute. Add rice and cook additional 1 minute, stirring constantly. Stir in barbecue sauce. Continue to cook until sauce slightly caramelizes. Taste and adjust seasoning with salt. Add sundried tomatoes, jalapeños, and Impossible™ Burnt Ends. Stir to combine. Remove from heat and stir in scallions. Transfer to a serving bowl and enjoy!

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