Veggie Fried Rice

When I need a quick, comforting dish, I make this vegetable fried rice. It's great with grilled chicken, shrimp, or with the ribs and dry-fried garlic scapes that we ate this weekend. You can omit the eggs if you'd prefer it be strictly grains and vegetables.

Recipe: Veggie Fried Rice
by Nicole
Serves 4-6 as a side dish
Feel free to add different vegetables, such as chopped broccoli, scallions, or shelled peas.

You'll need:
  • a wok
  • 2 cups cooked rice (If you can, make the rice a day ahead. You should use a long grain brown or white rice.)
  • sesame oil
  • 1/2 chopped medium onion2 chopped carrots
  • 1-2 cups roughly chopped snap peas2 eggs
  • add soy sauce or tamari to your liking.
Heat a drizzle of sesame oil in wok, spreading to coat bottom. Whisk two eggs and add to hot wok. Cook on one side until egg is set, and then flip to other side. Remove cooked egg from wok, fold and thinly slice and chop. Set aside.

Reheat wok with another drizzle of oil. Add onion and carrots and brown, stirring frequently, about 2 minutes. Add snap peas and continue stir-frying, about 1 minute, until peas are a bright green. Add rice, constantly tossing and stirring, so that it does not stick. Add soy sauce to taste while tossing. Rice should not be clumping together, but should not be dry, either.

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