November 20th, 2008
Fried rice is my go-to meal if I’ve got a leftover rice. It’s so easy and quick and if you always have a stash of peas in your freezer, you are halfway there. I like this dish because it’s quick and really versatile. Plus, who doesn’t like fried rice? I steam whatever veggies I have and I’m ready to eat within 10 minutes. So next time you make rice, make extra for that upcoming evening you work late or would rather not cook for 2 hours.
Yield: depends on your proportions of everything, usually 4 servings. Sorry the amounts aren’t exact, I make it different every time and you’ll probably have a different palate than I do.
- canola/vegetable/peanut oil (NOT olive oil, it can’t handle the heat)
- Veggies of choice (frozen peas, diced carrots, snow peas, broccoli, bok choy)
- minced garlic to taste (2 cloves should do it)
- peeled, minced ginger (about 1 tsp)
- Leftover cooked rice (about 3 cups; I use short-grain brown)
- soy sauce or tamari (about 1 Tbl)
- sesame oil (about 1 tsp)
- toasted sesame seeds (garnish)
- thinly sliced scallions (3 Tbl)
- Steam fresh vegetables in a steamer until al dente or just tender. Set aside.
- Heat some oil (1-2 Tbl) in a skillet and saute your protein of choice until it is nice and crispy (I like to fry tofu cubes, but it’s not the healthiest option out there). Using a slotted spoon, remove it and set aside on paper towels.
- Now comes the quick part: heat about 1 Tbl of oil in a large saute pan on medium-high heat and add garlic and ginger and saute for about 30 seconds or until the garlic starts to color.
- Toss in all the cold rice and stir with a wooden spoon to break up any large clumps. Your rice may stick, that’s okay, it will add a little crunch and make it that much better. Continue stirring the rice for about 5 minutes on medium-high heat, making sure it’s all coated with the oil.
- Add the frozen peas and cook for about a minute to defrost them.
- Add the remaining veggies and protein and cook long enough to heat them back up.
- Turn off the heat and add soy sauce and sesame oil. Stir to combine and serve with a garnish of sesame seeds and scallions. This makes excellent leftovers.