Enlightenment Issue MADE Magazine - Page 26

MADEXXXX 3 FRIED RICE N VEGGIES W FRIED EGG 2 cups day old cooked rice 2 inches grated ginger peeled 1 egg, beaten 4 cups cooked rice (Cook night before for best results) 1/2 bunch of asparagus cut in 1 inch pieces 1 cup frozen peas 1/2 onion (Diced or cut large if you’d like) 1 1/2 cup carrots (Cut in 1 inch pieces) Handful of bean sprouts 3 teaspoon soy sauce 5 eggs for frying 3 teaspoons vegetable oil for fried eggs 2 bunches of scallions (White and green parts separated) 2 tablespoons toasted sesame oil 1 shallot, sliced thin 4 BREAKFAST HANDMADE PIES 1/2 pack turkey bacon cut into 1 inch pcs (Or any breakfast meat) 2 teaspoon olive oil 2 eggs 1 egg - extra, separated 1/2 teaspoon black pepper (Plus extra for topping) 1/4 teaspoon sesame seeds (For topping) Salt to taste 1-2 sheets puff pastry sheet thawed and ready to use 1/2 cup grated cheddar cheese PREPARATION 1) Preheat oven to 425°. 2) In small bowl, beat single egg yolk and set aside for glazing. 3) Heat skillet to medium high and coat with oil. Then add bacon. 4) Cook until barely crispy then remove from skillet and set aside. PREPARATION 1) Heat Wok (preferred) or largely skillet to medium-high heat with 1/2 teaspoon of oil. 2) Add in rice and cook about 3 minutes stirring and flipping entire time. 3) Remove rice and set aside in bowl. 4) Return to skillet; Add a couple drops of oil. 5) Add beaten egg and scramble (Set aside). 6) Return to skillet and add 1 tablespoon of oil. 7) Add all vegetables and onions and soy sauce. 8) Cooking about 3 minutes or until desired texture. 9) Return all cooked ingredients to wok and stir together. 10) Season with salt and pepper and remove from wok. 11) Return wok to heat and add 1 tablespoon of oil. 12) Crack open each individual egg over oil and fry until the edges are crispy. Then remove from heat. 13) Place fried rice on plate and 1 fried egg on top of rice and serve immediately. 5) Beat remaining eggs and egg white. 6) Return to skillet, scramble eggs until almost done then combine bacon and eggs in skillet. Stir for 30-40 seconds and remove from heat. 7) Add cheese. 8) Lay out THAWED puff pastry and distribute 1 tablespoon measurement of egg and bacon mixture onto pastry and repeat every 1 1/2 inches. 9) Fold bare side of pastry over the egg mixture gently sealing edges with fingertips. 10) Then create squares by taking fingertips and pressing down between each measurement of egg mixture creating squared pocket. 11) Then cut pastry to separate each square. 12) Place on baking sheet and glaze with beaten egg yolk. 13) Sprinkle top with sesame seeds and pepper. 14) Bake for 17-20 minutes or golden brown. CHECK OUT MORE OF CRYSTAL’S CREATIONS ON IG @ITSCRYSTALSMITH made-magazine.com | 26