Veggie Fried Rice, a.k.a. How to Use All the Leftover Chinese Food Rice Part Two. . .
September 18, 2009
By Mark Bishop, Deputy Director
I still had leftover rice from Chinese food earlier in the week, so after the other morning's fruit rice, I decided it was time for a dinner entree. Out comes the fried rice. And at least for my kid, it's a favorite.
This is one of the more ingredient-intensive recipes that I make, but it's worth it. And like most things I make, it changes based on what's in my fridge at the moment. I should also say that this is my own version based on nothing more than years of experimenting. I would say that Ms. Lin, my house mother when I lived in Taiwan, would probably be shaking her head at my destruction of her weekly staple. Oh well, we gotta own what we do…
Veggie Fried Rice
- 1 Container of leftover rice
- 2 eggs
- 5 or more cloves of garlic, diced
- 1 onion, diced
- Canola oil
- Veggies, whatever is in your fridge. (Today I had broccoli, red and orange peppers, but I love fresh corn in my fried rice too.)
- 1 tablespoon of dried ginger (if you have fresh, more power to you)
- 1 tablespoon sesame oil
- 2-4 tablespoons of rice wine vinegar (if you don't have it, don't worry)
First, with broccoli, I like to pre-blanch it first. It makes the cooking process go more quickly. So give that a try. Dice up all the veggies to bite sized pieces and, if you're feeding a little one, dice a bit smaller. Set aside.
Dice up the garlic and onions. Set aside.
Heat a tablespoon of oil in your wok or pan. Add the garlic and onions to the pan and let caramelize a bit. Then add two eggs. Don't even bother mixing the eggs, just crack them into the pan. (The fewer dishes you use, the less you clean up.) Let that mixture solidify a bit.
Add the rice. The rice will probably be a bit dry so you'll want to add some liquid, too. So splash in about a 1/4 tablespoon of soy sauce and a little rice wine vinegar, and let the rice absorb the liquid and soften. Then add the ginger.
After a few minutes, add the veggies and mix it up. Let it cook for about 10 minutes so the veggies get a bit soft and the flavors start to meld. Taste it and see if it needs more liquid or more seasoning.
When you've just about finished, turn off the heat from the pan and add about a tablespoon of sesame oil for flavor. Sesame breaks down easily at high heat so only add it at the very end.
Henry went to town on this meal the other night. He chowed down the broccoli and ate a ton of tofu. (Oh, I forgot that I also included tofu in this. I'll write about how I prepare tofu another time because I've got a great and easy technique — even we meat eaters like it. . . )
No cute video of photo of Henry eating this time, but I assure you that he went back for seconds and thirds.