Meadowlark Makes Brunch

Meadowlark makes their very popular fried rice omelet to show us what a great brunch really is!

Japanese Fried Rice:

2 tbsp peanut or vegetable oil

1 tbsp minced garlic

1 tbsp minced ginger

1 cup sliced mushrooms

1/2 cup grated carrot

1/4 cup thinly sliced green onions

1 cup green beans or edamame

3 cups cooked rice

big handful fresh spinach

1/3 cup sake

1 1/2 tsp soy sauce

salt and pepper

Put oil, ginger, garlic, mushrooms, carrot and green onions into a nonstick pan and heat until sizzling, stirring with a wooden spoon. 

Add cooked rice, stir and cook for a few minutes.  Make a hole in the rice to expose the bottom of the pan and pour the sake in, letting it start to come to a boil.  Sprinkle in soy sauce and salt and pepper.  Toss to combine.

Add a cup of cut-up, cooked green beans or broccoli, sprinkle in some edamame, or any cooked vegetable you'd like.  Put in handful of spinach leaves.  Let wilt a minute and toss to combine.

Japanese-style Omelet:

3 eggs

1/4 tsp Asian sesame oil

1 tsp water

salt and pepper

Heat a medium non-stick pan with a tbsp of butter, olive oil, or canola oil.  If your pan is less than excellent condition, you may need more to keep the egg from sticking. 

Whisk the eggs in a bowl with the sesame oil and water until yolks and white and well mixed, and season with salt and pepper.

When the oil is hot but not smoking, pour egg in and swirl the pan to really spread the egg into a wide circle.  Using a wooden spoon or rubber spatula, tilt the pan as you pull a cooking edge of the omelette to the center of the pan, letting the liquid egg cover the exposed pan surface.  Do that a few time, until there is no liquid egg left to run.

At this point you can remove the pan from the heat and flip the omelette or slide the omelette onto a plate, turn the pan upside down onto the omelette and turn it over so that the omelette drops back into the pan, uncooked side down.  Return to the burner for about 20 seconds.  Fold or roll the omelette as you tilt the pan, and slide it right on top of the fried rice.

Drizzle with Bulldog Tonkatsu Sauce and garnish with cilantro and/or sesame seeds.

Ruby Slipper Mocktail:

1 oz freshly squeezed lemon juice

1 oz freshly squeezed grapefruit juice

3/4 oz simple syrup

2 sprigs of mint; with 4-5 leaves

2 basil leaves

sparkling water

ice

grenadine

Put lemon juice, grapefruit juice, and simple syrup in a collins glass.  Add 1 mint sprig and 2 basil leaves and muddle with the handle of a wooden spoon until broken up and fragrant.

Fill glass three quarters full with fizzy water, then fill with ice.  Drizzle grenadine around the surface of the drink (we do it to a two-count, or while counting to two).  Add a mint sprig garnish and voila!  A fabulous brunch mocktail!