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At
least 1 day ahead, bring water to boil in medium saucepan over medium-high
heat. Stir in rice. Reduce heat, cover and simmer 13 to 15 minutes until
almost all liquid has been absorbed. Remove saucepan from heat. Let rest 3
to 5 minutes until liquid is absorbed. Fluff with fork. Transfer rice to
covered container and refrigerate overnight.
Next day, make fried rice according to directions on package of seasoning
mix. Let cool at least 15 minutes. (Fried rice can be made one day ahead
up to this step. Keep rice in covered container and refrigerate.)
Meanwhile, heat 1 Tbsp oil in wok, large sauté pan or dutch oven. Working
in batches of about 4 cups of greens at a time, stir fry greens 1 to 2
minutes until bright green and slightly wilted. As greens cook, transfer
to large bowl. |
Repeat process,
using 1 Tbsp. oil to cook each batch of greens until all greens are
cooked.
Form fried rice into patties, using approximately 1/4 cup fried rice for
each patty. Heat 1 Tbsp. oil in large non-stick pan. Add patties, 3 to 4
at a time, and cook about 2 minutes on each side until patties are brown
and warm throughout. Transfer to paper towel-lined plate.
Toss cooked greens to combine. Arrange on large serving platter or
individual plates. Top with Fried Rice Cakes, allowing 3 cakes for each
person. Drizzle hoisin sauce over Fried Rice Cakes and some of the greens.
Surround platter or plates with vegetable chips, if desired. |
