Monday, April 30, 2012

Vegetable Fried Rice

This was so much easier to make than I thought it would be. Also, it is really yummy and not greasy or heavy like the fried rich I'm used to. They key is to cook everything in stages while the rice is cooking so that everything is cooked properly. First the egg, then the veggies, then the peas. Then dump everything in the pan together and you are good to go. Any combination of chopped vegetables that you have would be good. I had onions, carrots and celery (and always a bag of frozen peas) so that is what I used, but you could use peppers, scallions, or any other veggies that you like.
Vegetable Fried Rice
1 cup uncooked white rice
2 small carrots
2 small celery stalks
1/2 small onion (or 2-3 scallions)
1 garlic clove
1 cup frozen peas
1/3 cup soy sauce
3 Tbs. sesame oil

1. Bring 2 cups of salted water to a boil and add 1 cup of rice. Simmer on low for 20 minutes, until the rice is cooked through. While the rice is cooking, get on with the rest of the dish.
2. Crack two eggs in a bowl and very lightly mix with salt and pepper. 3. In a large, non-stick frying pan or wok cook the egg until just barely done and remove and set aside.
4. Finely chop the onion, carrots, celery and garlic and add them to your frying pan with about 1 Tbs. vegetable oil. Sprinkle lightly with salt and pepper and cook them on medium heat for 5 minutes until they begin to get tender.
5. Add the peas and continue to cook for another 2-3 minutes.
6. Turn up the heat and add the cooked rice, soy sauce, and sesame oil and mix together thoroughly.
7. Chop up the cooked egg.
And add it to the pan. At this point, check for seasoning. I use low-sodium soy sauce, so sometimes it need another light sprinkle of salt. If so, adjust your seasonings at this point. 8. Cook the fried rice on high heat for about 5 more minutes, stirring occasionally. Then you can serve it up with your favorite main course or as a main course on its own.
One Year Ago: Kushi Izakaya & Sushi

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