Thursday, January 11, 2018

Fantastic Fried Rice


Just another delicious vegetable-filled recipe for you!  This comes together quickly on a weeknight and is a great way to use leftover rice.  This has become a "go-to favorite" so I like to roast vegetables and cook rice a day or two before I plan to make it.  Leftovers are perfect for the lunchbox - and very much appreciated. ;)

Fantastic Fried Rice

1-2 tablespoons of canola oil or olive oil
1 Tablespoon Water
1 Tablespoon Soy Sauce
1 Tablespoon Fish Sauce
1 Tablespoon Sugar
1 medium onion or two shallots, sliced thin
1-3 cloves of garlic, minced
3-4 eggs, beaten
4-6 cups of chopped vegetables:  You choose! I like carrots, broccoli or broccolini, sugar snap peas or snow peas, brussel sprouts, and cauliflower.
1 cup rice (white or brown), cooked and cooled-this recipe works best with rice that is NOT hot ---it is best to allow cooked rice to sit overnight in the refrigerator or cook your rice earlier in the day and refrigerate to allow it to cool completely.
1 bunch of cilantro, chopped


In a small bowl or measuring cup whisk together the sugar, water, fish sauce, and soy sauce – set aside.  Heat 1 tablespoon of oil in a large saut√© pan or wok on med heat.  Add the egg and cook until soft scrambled, remove cooked egg from pan and set aside.  Add another tablespoon of oil to the pan, turn up to med-high and add onion and/or shallot, garlic, and carrots to the pan.  Cook for 1-2 minutes, stirring occasionally, until vegetables are slightly softened. Add the cooked rice and pour the sauce over and stir to combine.  Add the cooked egg and stir to combine.  Turn heat down to med or med-low and add the sugar snap peas and broccolini, stir to incorporate- cover pan for about a minute so that peas and broccolini can steam a tiny bit until they are just barely cooked and still crunchy and green.  Add the roasted cauliflower and brussel sprouts - stir to incorporate.  Add the chopped cilantro, stir to combine.  Enjoy!





































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