Feed The Vegan: Rum Fried Rice With Dragon Fruit
Daphne Cheng, executive chef and produce pioneer at New York City vegan haven Mother of Pearl, can cook a mean plate of veggies. Think dishes like green mango poke with tomato, jicama, crispy rice...
Ingredients
- 2 cups jasmine rice
- 1 1/2 cups water
- 1/2 cup dark rum
- 1 teaspoon salt
- 2 tablespoons white soy sauce (regular is fine, too)
- 1 pound shelled edamame
- 1 cup fresh squeezed orange juice
- 1 tablespoon olive oil
- 1/2 tablespoon salt
- 1 teaspoon black pepper
- 2 teaspoons orange zest
- 1/2 cup rum
- 2 cups pineapple
- dragon fruit
- Thinly sliced fresh ginger
- chopped scallions
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