#shorts
This THC-infused fried rice recipe is incredibly delicious and vegetarian too. Serve it as a side dish or a main course, it’s up to you!
Fried rice is a classic comfort food that has captured the hearts (and stomachs) of food lovers around the world. But why settle for ordinary when you can add a dash of “herbal” magic to the mix?
Our Ginger & Mary Jane Fried Rice recipe combines the savory goodness of traditional fried rice with the unique benefits and flavors of cannabis. It’s a match made in culinary heaven!
Get the printable recipe: https://janeandmary.com/ginger-mary-jane-fried-rice/
INGREDIENTS
¼ cup peanut oil
2 tablespoons minced garlic
2 tablespoons minced ginger
1-2 pinches salt
3 shallots thinly sliced
4 cups day-old cooked rice we recommend Koda Family Farms rice, but this is also a great opportunity to use up any of that good stuff from your recent takeout order
4 teaspoons THC-infused peanut oil*
2 teaspoons sesame oil
4 teaspoons tamari soy sauce
4 large eggs optional, garnish
INSTRUCTIONS
You’ll Need Rice:
Cook 2 cups of dry rice according to the instructions on the package, which should yield about 4 cooked cups. Chill, ideally overnight. (Or use 4 cups leftover rice.)
Or, use the quick-dry method: spread freshly cooked rice on a sheet pan and pop it in the oven at 325 F for 8-10 minutes. Allow to cool.
To Make the Fried Rice:
In a large skillet, heat ¼ cup peanut oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
In the same pan, reduce heat to medium-low and add the THC-infused peanut oil and 2 teaspoons sesame oil and shallots. Cook about 10 minutes, stirring occasionally, until the shallots are very tender but not browned.
Season lightly with salt. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with tamari soy sauce. Ready to serve!
Optional Egg:
If you are really going in for a full meal, in a nonstick pan fry an egg in a little butter or oil, sunny-side-up, until edges are set but yolk is still runny.
To Serve:
Over your pile of rice, top with your egg (if using) and sprinkle with crisped garlic and ginger, and maybe a few coconut chips and some Siracha.
Serve warm. Eat it all.
* here’s how to make infused oil: https://janeandmary.com/how-to-make-infused-thc-oil-two-ways/
Get infused recipes, meet makers, and score how to guides on our website: https://janeandmary.com/
Follow along on Instagram here: https://www.instagram.com/janeandmary/
source
