Veggie Fried Rice
OK, I admit it…I do really, really, really love fried rice! So yummy! And totally limitless in variety…. You can prepare it with or without chicken or shrimp or ham or tofu! And so many choices of veggies to add: onions, mushrooms, peppers, broccoli, asparagus, green beans,…some folks even toss in a bag of frozen mixed veggies! You can even vary the type of rice or grain that you choose: plain white, or a scented rice (like jasmine or basmati); brown rice, wild rice…or even quinoa! The point is you make it to your own liking! But there is one thing you MUST have—cold rice (preferably a day old).
Really! Reason being if the rice you use is still warm and ‘fresh’ it will stick together and be clumpy. Not pretty! I always try to remember when preparing rice or quinoa to make an extra 1+1/2 cups so that it is sitting in the ‘fridge just waiting to be turned into Fried Rice.
This dish is also an excellent way to use up bits and pieces of fresh veggies, like half of an onion or a piece of red or yellow bell pepper. Even some leftover cooked veggies from last night’s supper can be added in at the last minute!
Trying a new recipe that includes an ingredient or two not usually found in your pantry or ‘fridge is a great way to add those ingredients! Our Dana Kim has been an inspiration to me as she has introduced me, through her wonderful recipes, to some items I didn’t have on hand. (Use the ‘Search’ bar on our home page for Dana’s recipes!) One item I always keep in my ‘fridge is sesame oil. It has such a distinctive flavor and a teaspoon or two added to a stir fry dish or a marinade or Fried Rice is just delicious! You can find it at any grocery store, I would imagine, right in the ethnic foods aisle. It almost always comes packaged in a glass bottle and the oil itself is very dark. Try it!
Here is my basic recipe…I would love to hear how you made it your own! Enjoy!
ingredients:
1 large egg, beaten lightly
2-3 tablespoons olive oil
2 teaspoons sesame oil
1 small onion, chopped fine
2 tablespoons finely chopped garlic (I used jarred)
1 cup (or more) finely sliced cabbage (napa is especially nice)
1 small red bell pepper, finely chopped
1/2 cup frozen tiny peas, defrosted
2-3 cups COLD cooked rice
1/2 cup finely chopped pineapple, drained WELL (I use crushed from a can)
2 tablespoons soy sauce
1-2 tablespoons your favorite stirfry sauce (optional)
salt and pepper (optional)
1 tablespoon sesame seeds, for garnish (optional)
½ cup green onion slices, for garnish (optional)
directions:
- add a few drops of olive oil to a large nonstick skillet and warm over medium heat
- pour the beaten egg into the middle of the pan. allow to cook, undisturbed just ‘til cooked through (will only take 1 minute or so). remove the egg ‘pancake,’ set aside and chop into bits
- pour in an additional 1 tablespoon of olive oil; when the oil is hot, add the onion, saute for about 5 minutes
- stir in the bell pepper along with any other raw veggies; continue to cook for 5-6 minutes ’til the peppers start to soften
- add the chopped garlic and any leftover (cooked) veggies; stir constantly for about 1 minute ‘til garlic is fragrant
- add in the rice and peas; mix with a wooden spoon to break up any lumps. (if necessary, add a bit more olive oil.) saute the rice veggie mixture, stirring just once or twice, allowing the rice to just begin to lightly brown (about 5-6 minutes)
- add in the crushed pineapple; stir to incorporate
- pour the sesame oil and the soy sauce (and stirfry sauce) into the mixture
- reduce heat to medium-low and cook ‘til everything is heated through
- toss the chopped cooked egg over top
♥ ♥ ♥ ♥ ♥
God loves you! ♥ (Don’t ever forget that!)
♥ coleen
About coleen hayden
