4.21.2014

HOMEMADE STIR FRIED RICE


I love Asian food, like, really love it. Growing up I remember having only two restaurants in our small town, a Mexican restaurant and a Chinese restaurant. My brother loved Mexican and I loved Chinese and given a choice I would straight up throw a hissy fit to get my family in the door of that Chinese restaurant. My first job was three doors down from that Chinese restaurant - I ate steamed pork buns and chow mein noodles for lunch everyday for the four years I worked there. Ten years later my wedding rehearsal dinner was catered by that Chinese restaurant.

The funny thing is that the Mexican vs Chinese debate is still a part of my life. My husband's favorite food is Mexican and even though I have a whole slew of Mexican recipes up my sleeve I serve some sort of Asian dish at least once a week. This quick and easy fried rice recipe is one of my favorites. I love it not only because it can be on the table in less than 15 minutes but because it is totally customizable -  something that you can make based on what you have on hand, a real 'fridge-clearer'. I make it on the day before I go to the grocery store to use up all of the vegetables in the crisper drawer. I also make it when camping - just bring everything already chopped and the rice already cooked and fry it up over the fire.


I didn't take a picture of the ingredients because this is more of a technique rather than a recipe - you can make it with whatever meat, veggies and rice {or quinoa} you have. Today I am making fried rice with leftover Easter ham, kale, mushrooms, carrots, broccoli, celery, brown rice and quinoa - all foods that I had in the fridge that needed to be eaten.

Start by heating a large pan over medium high heat. Add a tablespoon of oil and the meat to pan {or not, if you want to make it vegetarian} and cook until browned.


Throw your aromatics in {any will do - fresh ginger, garlic, onion, etc} and add your veggies. If you have vegetables that take longer to cook than the others, add those first.
I added the kale and mushrooms first.


once they cook a bit

add the rest of the vegetables.


When the vegetables are almost cooked through, add the rice. Any time I make rice I make a double batch so that there is always some for the next day or to be added to another recipe. I also had some quinoa in the fridge, so I threw that in too.


Stir everything together and push it all slightly over to the side to expose some of the pan. Pour the eggs in the exposed part of the pan and let set for a few seconds before scrambling.


Once scrambled stir everything together. Add soy sauce and toasted sesame oil and stir until coated.

Finish with some fresh herbs {or not, if you don't keep those things around} I usually have basil and cilantro and I also happened to have some scallions so I threw the greens on top too.


Yum Yum!




easy homemade Stir Fried Rice recipe
by Tristin Rieken at ONEarmedMAMA.com


Ingredients
  • 1 tablespoon oil (whichever you choose – canola, coconut, olive, etc.)
  • Meat (optional) (2 cups ham, cubed or 2 cups Chinese barbeque pork, cubed or 1 package bacon, sliced)
  • Aromatics (2 cloves garlic, chopped. ¼ cup onion, diced, 1 tablespoon fresh ginger, minced)
  • 4 cups vegetables (carrots, celery, cauliflower, broccoli, cabbage, kale, mushrooms, etc.), chopped
  • 4 cups rice, cooked.
  • 3 eggs, lightly beaten
  • ¼ cup toasted sesame oil
  • ¼ cup soy sauce
  • 2 tablespoons fresh herbs (optional) (cilantro, basil, scallion greens, etc)
  • ¼ cup chopped almonds (optional)
  • 2 tablespoons sesame seeds (optional)

Instructions
  • Heat oil to a large pan over medium high heat.
  • Add meat to pan. When browned add aromatics.
  • Add additional oil if necessary and add vegetables. Cook until soft, stirring occasionally.
  • Add rice and stir to combine.
  • Push the rice mixture to the side of the pan, add more oil if necessary and pour eggs in to the exposed pan. When eggs are scrambled stir everything until combined.
  • Add sesame oil and soy sauce and stir until coated.
  • Top with herbs, almonds and/or sesame seeds (optional).




2 comments:

  1. Oh man Tris this was delicious!!! Everyone loved it definitely tastes better than any I have made before and it was so easy too. It made so much I had to switch to a bigger pan, it will be my new go to recipe!!!

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