Spicy Barley and Brown Fried Rice | Gordon Food Service
Remove the stems from the kale and discard. Slice the leaves into 2″ pieces. Pat dry with paper towels. Place in a 177°C deep-fryer.
Ingredients
- 340 g Kale
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- 24 ct. Gordon Choice Large Grade A Shell Eggs
- 473 ml GFS Clear Canola Salad Oil
- 2.7 kg Markon Baby Cremini Mushrooms
- 680 g Jumbo Red Onions, diced
- 43 g Jalapeño Peppers, diced
- 4 kg (Recipe) Basic Brown Rice
- 4 kg (Recipe) Basic Barley
- 1.4 L Unsweetened Coconut Milk
- 170 g Markon Ready-Set-Serve Cilantro
- 765 ml (Recipe) Nuoc Cham Dipping Sauce
- 40 g Crushed Garlic
- 340 g (Recipe) Creamy Sriracha Mayonnaise
- 340 g (Recipe) Kimchi Puree
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