Ingredients Jump to Instructions ↓

  1. 1 cup long-grain rice, rinsed and drained

  2. 1 1/2 cups water, plus

  3. 2 1/2 cups boiling water

  4. 3 ounces beef jerky, cut into 1-inch pieces (see Note)

  5. 1 large dried tree ear mushroom or 4 dried shiitake mushrooms

  6. 1 1/2 tablespoons vegetable oil

  7. 1 small onion, finely chopped

  8. 1/2 small sweet potato or 1 medium carrot, cut into 1/2 -inch pieces

  9. One 1-inch piece of fresh ginger, peeled and minced

  10. 1 1/2 teaspoons curry powder

  11. 1/2 cup toasted whole almonds

  12. 1 tablespoon soy sauce

  13. Salt

  14. 1 scallion, thinly sliced

Instructions Jump to Ingredients ↑

  1. In a medium saucepan, combine the rice with the 1 1/2 cups of water and bring to a boil. Cover and cook over low heat for 12 minutes. Remove from the heat and let stand, covered, for 5 minutes. Uncover, fluff the rice and let cool completely.

  2. Meanwhile, in a medium bowl, pour 2 cups of the boiling water over the beef jerky. Cover and let stand until pliable, about 30 minutes. Drain the jerky and coarsely chop it.

  3. In a small bowl, cover the tree ear mushroom with the remaining 1/2 cup of boiling water and let stand until softened, about 10 minutes. Drain and chop the tree ear into 1-inch pieces; if using shiitakes, discard the stems and chop the caps.

  4. Heat the oil in a large skillet. Add the onion, sweet potato and ginger and cook over low heat, stirring, until the onion is softened, about 4 minutes. Add the curry powder and cook, stirring, until fragrant, about 2 minutes. Raise the heat to high and add the beef jerky, tree ears and almonds. Stir-fry until heated through. Add the rice and soy sauce and stir-fry to break up the rice and heat it through. Season with salt. Stir in the scallion and serve.


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