Archive of ‘Grains’ category

Foolproof Fried Rice

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Carrots, Peppers, and Onions OH My! I am constantly running into the problem of bits-and-pieces. I really dislike throwing away even the smallest amount of food and I am not the type to overeat just to finish something. So I am a collector of bit-and-pieces. Now a collection of this type would be a huge moldy problem if it wasn’t for this recipe. Fried rice turns bits-and-pieces into gold. Each of my leftover vegetables turn into beautiful gems when added to the pan.

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Fried rice also solves another problem. Being a solo cook and consumer, I often hesitate cooking large amounts of one kind vegetables just for myself. I know that if I heat up a can of corn I will be eating corn, corn, corn for the next three nights. This idea is discomforting not only to my taste buds but to my body as well. I find it much more appetizing and just plain fun to eat a couple trees of broccoli, a few leaves of kale, some rings of onion and a couple branches of asparagus. Goodness it sounds like I have a whole tiny town on my dinner plate tonight:) See, I told you this would be fun!

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The another plus about this recipe is that it takes no time at all to make even if you start with raw vegetables. If I’ve used up my bits-and-pieces, I can head out to the garden, pick the veggies that I am craving that day, throw them in a pan and have a hot meal in less than 30 minutes. What could be more fun than a tiny town in my tummy? Let me know if you experiment with any fun vegetables in your rice!

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Foolproof Fried Rice
Serves 2
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Ingredients
  1. 2 cloves minced garlic
  2. 1/2 cup onion slices
  3. 1/2 cup carrots slices
  4. 1 tablespoons canola oil
  5. 1 1/2 cup brown rice, cooked
  6. 1 egg
  7. 2 cups in-season vegetables, chopped into bite-size pieces, such as sweet peppers, sugar snap peas, celery and broccoli.
  8. 1 tablespoons soy sauce
Instructions
  1. Cook brown rice as directed on the package. Set aside.
  2. Coat pan with vegetable oil and saute garlic, onions, carrots.
  3. Cut up vegetables (peppers, sugar snap peas, asparagus, and broccoli) and place them in pan with onions until heated. Vegetables in fried rice should not wilt.
  4. Add rice and crack an egg over the rice. Mix and flip until egg is cooked.
  5. Add soy sauce. Mix. Enjoy!
Notes
  1. Cook extra rice to put in the freezer for super-fast prep next time around.
  2. Add any veggies you want. Be brave when you go to the farmers market or grocery store and try some new veggies. Try ingredients like kale, kohlrabi, or Swiss chard.
  3. Lower the sodium content by using salt-free spices like red pepper flakes, garlic powder, onion powder or a little ground ginger. You can also add flavor by adding fresh ginger, chili paste and a little sesame oil when sautéing.
  4. Nutrition Per Serving: 407 calories, 11 g fat, 2 g saturated fat, 67 g carbohydrate, 11 g dietary fiber, 427 mg sodium, excellent source of vitamin A.
Taste of Zest http://www.tasteofzest.com/toz/