{"id":22749,"date":"2014-11-10T00:30:52","date_gmt":"2014-11-10T05:30:52","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=22749"},"modified":"2014-11-10T06:12:12","modified_gmt":"2014-11-10T11:12:12","slug":"vegetable-fried-rice","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2014\/11\/10\/vegetable-fried-rice\/","title":{"rendered":"Veggie Fried Rice"},"content":{"rendered":"

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\"2014-11-07<\/a><\/span><\/h2>\n

Veggie Fried Rice<\/span><\/h2>\n

OK, I admit it…I do really, really, really love fried rice! \u00a0So yummy! \u00a0And 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! \u00a0You 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! \u00a0The point is you make it to your own liking! \u00a0But there is one thing you MUST have—cold rice (preferably a day old).<\/p>\n

Really! \u00a0Reason being if the rice you use is still warm and ‘fresh’ it will stick together and be clumpy. \u00a0Not pretty! \u00a0I 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.<\/p>\n

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. \u00a0Even some leftover cooked veggies from last night’s supper can be added in at the last minute!<\/p>\n

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! \u00a0Our 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. \u00a0(Use the ‘Search’ bar on our home page for Dana’s recipes!) \u00a0One item I always keep in my ‘fridge is sesame oil<\/em><\/a>. \u00a0It has such a distinctive flavor and a teaspoon or two added to a stir fry dish or a marinade or Fried Rice<\/strong> is just delicious! \u00a0You can find it at any grocery store, I would imagine, right in the ethnic foods aisle. \u00a0It almost always comes packaged in a glass bottle and the oil itself is very dark. \u00a0Try it!<\/p>\n

Here is my basic recipe…I would love to hear how you made it your own! \u00a0Enjoy!<\/p>\n

\"2014-11-07<\/a><\/p>\n

ingredients<\/strong><\/span>:
\n1 large egg, beaten lightly
\n2-3 tablespoons olive oil
\n2 teaspoons sesame oil
\n1 small onion, chopped fine
\n2 tablespoons finely chopped garlic (I used jarred)
\n1 cup (or more) finely sliced cabbage (napa is especially nice)
\n1 small red bell pepper, finely chopped
\n1\/2 cup frozen tiny peas, defrosted
\n2-3 cups COLD cooked rice
\n1\/2 cup finely chopped pineapple, drained WELL (I use crushed from a can)
\n2 tablespoons soy sauce
\n1-2 tablespoons your favorite stirfry sauce (optional)<\/p>\n

salt and pepper (optional)
\n1 tablespoon sesame seeds, for garnish (optional)
\n\u00bd cup green onion slices, for garnish (optional)<\/p>\n

directions<\/strong><\/span>:<\/p>\n