Sunday, March 20, 2011

Vegetable Fried Rice

Skip the takeout, and make yourself some fresh vegetable fried rice. Many thanks to my Uncle, Charlie Lum, for the tutorial. If you don't have the veggies in the recipe below on hand, you can sub in others. Can you cook rice? Can you scramble an egg? Can you fry/sauté things in a pan? Yes, yes, and yes? Then, you can make this dish!

- 7 cups cooked brown rice
- 16 ounces mixed vegetables (I used a defrosted bag of frozen mixed green beans, carrots, corn, and peas.)
- 1/2 cup slices scallions/green onions
- 1 cup snow peas, chopped in half
- 6 eggs, yolks and whites whisked together
- Sesame oil (canola oil would also work well)
- Reduced sodium soy sauce

How To Cook It
1) Scramble the eggs. Use your spoon or spatula to break them up into small pieces.
2) Heat some sesame oil (about 1 TBSP) in a large pan or wok. Add the scallions and sauté for a minute or two.
3) Scallions cook quickly, so set them (and their oil) aside in a separate bowl.
4) Add more sesame oil to the pan, allow it to heat, then add the snow peas. They'll take the longest to cook. Sauté for 2-3 minutes, then add the remaining mixed vegetables.
5) Cook the snow peas and mixed vegetables for 4-6 minutes and return the scallions to the pan.
6) Once you're satisfied with the consistency of your veggies, stir in the rice. Cook until the rice heats through, stirring constantly to keep it from sticking to the bottom of the pan.
7) Stir in the scrambled eggs.
8) Add soy sauce to taste. I like to put in enough so that the color of the rice is just a little browner, but not enough to make the pan a salt fest!
9) Feast.

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