24 January 2013
Veg fried rice is so nice
Today I was ready to sit down and write a blog post when I discovered that Blogger is having issues with their editor in Chrome. After several hours of frustration, I discovered that hey, if you use your problem-solving skills and try things in a different browser like a competent user, sometimes they work! ZOMG EXCITE. Ahem. Yes. How was your afternoon?
So! Who wants to hear about fried rice?
This is a dinner for the nights when you want nearly instant food and have some leftover rice (or whatever grain), as assortment of veg, and a few eggs in the fridge. It can take nearly any vegetable you throw at it and remain delicious. In this case, I had carrots, onions, broccoli, and cabbage: perfect.
Needless to say, this isn't authentic. It's just good and easy and fast. You will also notice that it looks like a giant mess, and not just because I took the pictures well after dark. That's ok, though; the worst-looking food usually tastes the best, and this is no exception.
Vegetable fried rice
peanut oil/flavorless oil of your choice
ginger if you have any
a optional hot pepper
assorted veg: carrots, broccoli, cabbage, peppers, bean sprouts, mushrooms, etc.
leftover cooked rice or other appropriate grain
soy sauce, sriracha, sesame oil
Chop up all your vegetables and have all your other ingredients out and ready before you start cooking. Fried rice can go very quickly over high heat.
Okay. Start by warming a slug of peanut oil on medium-high heat in a wide saute pan or wok.
Throw in your chopped onion, the whites of green onion, ginger, and hot pepper. (If you don't have any fresh ginger, add a bit of ground ginger with the eggs later.) Fry quickly and vigorously, stirring or tossing frequently, for two to three minutes.
Add any vegetables that need longer cooking time. In my case, this meant broccoli and carrots. Continue to stir-fry for a few minutes, and then add the more tender vegetables. I was using a massive amount of shredded cabbage: RECOMMENDED. I love cabbage, and it's so underused. More cabbage for everyone. Continue cooking until your tender veg is mostly wilted.
Add the rice, season with a bit of soy sauce and sriracha, and stir to combine. Give it a minute to warm up and mingle with the veg. While you're waiting, crack your eggs into a separate bowl, add ground ginger if needed, and whip with a fork until combined.
Turn the heat down to medium and add the eggs to the pan. Stir immediately and thoroughly, so the egg is distributed well throughout the veg and rice. Keep stirring as the egg cooks.
When the egg is done to your liking, turn off the heat and stir in a few drops of sesame oil. Serve your fried rice as instantly as possible, with a garnish of green onion greens. I added some more sriracha and gomasio, because I like heat and the sesame seeds add a nice toasty crunch.
You wouldn't think fried rice would be great left over, but it turns out to be pretty good if you warm it up on the stovetop. Who knew?
What are you guys conjuring up from leftovers?