SEATTLE — Chef Eric Silverstein was born in Tokyo to Chinese and Jewish American parents, he spent many of his formative years in Georgia, and eventually moved to Texas to follow his food truck dreams after leaving a short stint in law. With a unique mix of influences, the Southern/Asian food Silverstein served up from his food truck "The Peached Tortilla" made quite the impression in Austin. The truck gained a cult following for its unique dishes like the Bahn Mi Taco, the Japajam Burger and Bacon Jam Fries. 

Silverstein's new book "The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas" brings the unique flavors of his food truck straight to your kitchen. Chef Eric joins New Day Northwest to demo his version of Fried Rice and talk more about his cooking style. 

Silverstein will be talking about his book at The Book Larder, 4252 Fremont Ave. N., Seattle, on Tuesday, May 14, starting at 6:30 p.m. RSVP to attend. 

Check out the recipe Silverstein made on the show below!

#60 Fried Rice:

Serves 4


  • 4 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1⁄4-inch knob peeled ginger, minced on a Microplane (about 2 teaspoons)
  • 1⁄2 pound Lap Cheong (Chinese sausage) (see Asian Food Glossary, page 219)
  • 1 1⁄4 cups shiitake mushrooms, stems removed, cleaned and sliced
  • 1⁄2 cup green onions, chopped
  • 2 eggs, beaten
  • 2 heavy pinches white pepper
  • 4 cups cold, day-old jasmine rice (already cooked)
  • 1 1⁄2 tablespoons butter
  • 1 teaspoon Shiro Miso (see Asian Food Glossary, page 219)
  • 3 tablespoons Oyster Sauce (see Asian Food Glossary, page 219)
  • Cilantro, for garnish
  • 1 cup rice puffs (from 1 rice paper wrapper) (optional) (see Note)
  • 1⁄4 cup Peach Pickled Red Onions (page 179) or julienned red onions


  1. In a wok or a large pan, heat 3 tablespoons of the oil over low heat. When the oil starts to shimmer, add the garlic and ginger.
  2. When the garlic and ginger have become aromatic, add the lap cheong, shiitake mushrooms, and green onions. Continue to stir-fry all the ingredients over medium heat for 3 minutes.
  3. Move the lap cheong mixture to a separate plate. Heat 1 tablespoon of the oil in the empty pan over medium-low heat. Add the beaten eggs and scramble them. Season the eggs with a heavy pinch of white pepper.
  4. It’s really important to create a layer of oil in the pan, between the pan itself and the eggs. This will prevent the eggs from sticking to the pan. When you add the 1 tablespoon of vegetable oil to the empty pan, make sure it spreads over the bottom of the pan, and then pour the beaten eggs directly on top of the oil.
  5. Once the scrambled eggs are cooked, place the lap cheong mixture back into the pan. Add the 4 cups of cold rice and increase the heat to high.
  6. Add the butter, shiro miso, oyster sauce, and a heavy pinch of white pepper to the pan. Stir-fry the mixture over medium-high heat for 3–4 minutes, making sure to incorporate all the ingredients.
  7. Place the fried rice on a big serving platter, and top the rice with cilantro, rice puffs, and peach pickled red onions.

Rice Puffs:


  1. Heat 2 quarts of oil in a pot to 350°F. 
  2. Gently place the rice paper wrappers into the oil. The rice papers should immediately puff up and you should really be able to smell the fried rice paper. 
  3. Immediately remove the rice puffs with a spider or a slotted stainless steel spoon and set them on a plate covered with a paper towel. The rice papers should only fry for 10 seconds. 
  4. Once the rice puffs have cooled, break them up with your hands into 1⁄2 × 1⁄2-inch pieces.

Peached Pickled Red Onions: 

Makes 1 quart


  • 1 bag of peach tea
  • 1⁄2 cup Rice Wine Vinegar (see Asian Food Glossary, page 219)
  • 2 tablespoons sugar
  • 1⁄2 tablespoon salt
  • 1 red onion, julienned
  • 2 pods Star Anise (see Asian Food Glossary, page 219)
  • 2 cloves garlic
  • 2 bay leaves
  • 1 Thai Chili (see Asian Food Glossary, page 219)


  1. Bring 1 cup of water to a boil in a small saucepan. Steep the tea bag in the water, according to the directions on the bag.
  2. Add the rice wine vinegar, sugar, and salt to the saucepan until the sugar and salt have dissolved, and then let the mixture rest for 5 minutes.
  3. Place the red onions, star anise, garlic cloves, bay leaves, and Thai chili in 16-ounce mason jars. Add the pickling liquid to the mason jars and secure the lids tightly.

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