Fried Brain Fried Rice | The Jewish Week | Food & Wine

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Fried Brain Fried Rice

Fried Brain Fried Rice

Fried Brain Fried Rice from "Hot Mess Kitchen." Courtesy of Frankie Frankeny/Grand Central Publishing

2 Servings

15 min

30 min

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Instagram-worthy avocado toast, overpriced smoothies and Seamless may be what comes to mind whe you think of millennials' relationship to food. But in “Hot Mess Kitchen: Recipes For Your Delicious, Disastrous Life” (Grand Central Publishing) Gabi Moskowitz and Miranda Berman break that stereotype one heaped-tablespoon at a time. 

The authors have a joint background in food and comedy—Berman is a writer on Hulu’s “The Mindy Project” and Moskowitz is the popular food blogger behind “Broke-Ass Gourmet,” and the cookbook is a perfect hybrid showing off their many talents with a combination of hilarious storytelling, creative recipes, entertaining guides as well as practical tips for new chefs. Read our Q&A with the author's where they tell us how they met, (spoiler: through an app) and why they’re nervous for their grandparents to read the book. 

The orginal recipe for for this recipe from the cookbook used ham or tofu, but we've adapted it here for our kosher readers. Happy cooking!

— JW Food and Wine Editors

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  • 2 tablespoons coconut, canola, or other vegetable oil, divided
  • 3 eggs, lightly beaten
  • 1 tablespoon peeled, grated ginger
  • 1 medium carrot, diced
  • 4 ounces cooked tofu, diced
  • 4 white mushrooms, chopped
  • 1 cup frozen peas
  • 3 cups cooked white or brown rice (ideally a day old—this is a great use for leftovers)
  • 2 tablespoons soy sauce
  • Salt and pepper
  • 1 teaspoon toasted sesame oil
  • 2 green onions, sliced
  • ½ red bell pepper, diced

Heat a large frying pan over high heat and add 1 tablespoon of the oil.

Add the eggs and scramble with a spatula, then set aside on a plate.

Add the remaining 1 tablespoon oil to the frying pan. Add the ginger and cook for 30 seconds.

Add the carrot and cook for 1 minute more, stirring occasionally.

Add the tofu and mushrooms and cook for 2 minutes.

Add the peas and the cooked rice and toss together.

Return the cooked egg to the wok.

Season the mixture with the soy sauce and salt and pepper to taste.

Add the sesame oil and stir to mix.

Check the seasoning and add salt and pepper to taste.

Garnish with green onions and red bell pep­per and serve immediately, with hot sauce or sriracha if desired.

Excerpted from "Hot Mess Kitchen: Recipes for Your Delicious Disastrous Life" by Gabi Moskowitz and Miranda Berman. Copyright © 2017 by Gabi Moskowitz and Miranda Berman. Reprinted with permission from Grand Central Publishing. All rights reserved.