Estimated Servings: 4
½ cup cooked lotus seeds
5 diced shiitake mushrooms
½ cup edamame (a.k.a. soybeans)
½ cup diced carrots
4 cups cooked and chilled jasmine rice
½ teaspoon salt
½ teaspoon ground pepper
2 tablespoons vegetable oil
1 teaspoon soy sauce
3 slices cooked lotus roots
2 fresh or dried lotus leaves
Water for steaming
Turn your stove onto medium high heat, add in 1 tablespoon of oil to a wok or frying pan and stir fry the vegetables until slightly softened. Remove the vegetables from pan and set aside to cool.
Add the remaining oil in the same pan that you cooked the vegetables in and stir fry the rice for about 3 minutes while breaking it up. Then season the rice with salt, pepper and soy sauce mixing it all up. Once the vegetables cool off, arrange the lotus root by putting the edamame and carrots into the holes. Next add the remaining vegetables to the rice and combine everything together. Turn off the heat and set the rice aside.
To prepare the lotus leaves, run them through warm water so that they become more pliable. Then place them in a large bowl, laying one lotus leaf inside the bowl followed by the other, putting the rough side of the leaf down first. Now scoop the fried rice into the leaf and fold the 2 lotus leaves to enclose the rice pressing it down firmly until flat. Bring a steamer full of water to a boil, and steam the lotus fried rice on high heat for about 5 minutes. Then remove it from the steamer carefully and allow it to cool down before handling.
With a sharp knife or scissors, carefully make long cuts on the first layer of lotus leaf from corner to corner criss-crossing each other, and then fold the four sections back. Next cut the inner leaf and fold those sections back until it looks like a blooming lotus flower exposing the rice.
****Cooked lotus seeds, edamame, and lotus roots can be found in the freezer section at an Asian grocery store and lotus leaves can be found at the dried foods section or produce section of an Asian grocery store.