April 22, 2010
Vegetable Fried Rice
I could eat rice all the time. It is so versatile. I love that you can just throw almost anything along with it and it works. Growing up I rice a lot. Fried Rice, Steamed Rice, Stir Fry on top of rice, etc. Grandma Millie made steamed rice with almost every meal. Sometimes I miss being a kid and just having someone else do all the work in the kitchen. Other times I am so glad I'm responsible and creative enough to make my own delicious meals. I thank my family for providing those childhood meals that I still think about sometimes miss. I think my mom gets annoyed when I find out I don't really like certain things she cooks anymore and when I cook it, the dish turns out better. ha ha But it's their turn to sit back and relax while I whip up something tasty. I love you Mom & Lola! (You can still make me fried chicken w/mashed potatoes and gravy anytime Mom!)
This is actually a healthy dish so I have a feeling this will be a part of the regular menu rotation. I just have to watch the portions or it could get outta hand real quick! I could probably manage to keep that up if I continue to go to kickboxing. ;p
2 c steamed long grain white rice (prepared according to package)
1/3 c vegetable broth (I used chicken broth since that is what I had on hand)
3 tbsp low-sodium soy sauce
1 tsp grated peeled fresh ginger
1 tsp dark sesame oil
1/4 tsp salt
2 tsp canola oil, divided
4 large eggs, lightly beaten
2 garlic cloves, chopped
1/4 c thinly sliced green onions (2-3)
2 c mixed frozen veggies, thawed (carrots, peas, corn, green beans or your own personal favorites)
**I have found that if I cook my rice in advance enough it has time to cool down and not turn so sticky when I add to the pan with the other ingredients. I usually give it about 30-45 minutes to sit before I start prepping the other stuff.
Combine broth and next 4 ingredients in a medium bowl; stir with a whisk. Set aside
Heat 1 tsp canola oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add beaten eggs; cook, stirring constantly, 1 minute or until scrambled. Remove egg from pan.
Heat remaining 1 tsp canola oil in pan. Add rice; cook, stirring occasionally, 3 minutes or until thoroughly heated. Add vegetables, broth mixture, garlic and green onions; cook 1 minute or until thoroughly heated. Then add scrambled eggs and heat through. Enjoy!!
at 10:26 AM