Tuesday, February 23, 2010

What's Cooking: Kitchen Sink Fried Rice

I love this dish. It goes together really quick, it's healthy + satsifying and empty's out any leftovers you might have hanging around in your fridge! How great is that?! I think the best part about this is that there really isn't a recipe per say. You just gather up any kind of vegetables you have, frozen or not, and throw it together. The biggest trick to it is to make sure your rice is COLD. Super, refrigerator cold. When the rice is cold, it holds the gluten together. Using fresh rice will only make a gummy mess of your meal.

Ingredients serves two

vegetable suggestions
Peas, Bean Sprouts,
Carrots, Green Onions,
Edamame, Green or Red Peppers,
Jicama, Broccoli,
Green Beans, Frozen Corn,
Asparagus, Cabbage/Bok Choy,
Zucchini, Mushrooms

2 T. Oil
2 c. Vegetables, chopped
2 c. Rice, white or brown
1 Clove Garlic, minced (optional)
1 T. Ginger, minced (optional)
1/2 c. Chicken Breast or Canadian Bacon/Ham
1 Egg, beaten
2 T. Soy Sauce

Heat oil in a large pan. Add any frozen vegetables first, in order to steam out the water. Then add the remaining raw vegetables, stirring frequently until they all start to soften, about 2-3 minutes. If using, now is the time to add the ginger and/or garlic. Stir only about 30 seconds. Add any meat you are using, stir about 1 minutes. Add the rice. Break the rice apart gently while mixing it in with the rest of the ingredients. When the rice is incorporated with the vegetable mixture, make a well in the center and add the egg. Cook and stir the egg until it is scrambled, then mix it into to the rest of the dish. Finally, add the soy sauce and stir to combine. To achieve some of the crispy bits, let the rice mixture sit, un-stirred for about 30 seconds, then stir everything around and let it sit again. Do this two or three times, depending on how crispy you like it. Add a cup of Jasmine tea and enjoy!

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