I have been having so much fun experimenting with the mizuna from the garden.  The leaves work well in fried rice but don’t throw away those stalks! Instead, dip them in peanut sauce for a new take on celery and peanut butter.  I like peanut sauce from the grocery store, in the Asian foods aisle.

To julienne basil leaves, stack several leaves on top of each other and roll the wide end to get a basil “cigar”.  Then use a knife to slice the cigar into thin strips.  Then be sure to enjoy the smell of fresh basil in your kitchen and on your fingertips!

-Ellen

Ingredients:

1 Tbsp peanut oil

1 medium carrot diced

1/8 cup soy sauce

1 tsp sesame oil

1 tsp minced ginger

1 tsp rice vinegar

4 cups cold, cooked rice

1/2 cup fresh or frozen peas

1 green onion, sliced thin

3 cups mizuna leaves

2 eggs

1/4 cup julienned basil

Preparation:

1.  Heat peanut oil in a large skillet over medium high heat

2.  Saute carrots until slightly tender, about 3 minutes.  Meanwhile, whisk together soy sauce, sesame oil, minced ginger and rice vinegar to form a sauce.

3.  Add the cold rice, peas,  green onion, and mizuna to the skillet and stir.   Pour the sauce over the rice and cook, stirring frequently, until rice is heated through.

4.  Beat the two eggs ina small bowl and drizzle over the rice.  Gently stir until the egg is cooked, about 3 minutes.

5.  Remove from heat and add the julienned basil.

Serves 3-4 as a side dish.