Tuesday, April 19, 2011

Vegetable Fried Rice

Perfect fried rice. We all love it.

We couldn't keep out of it tonight. The fresh and slightly crisp vegetables sit on top of perfectly flavoured rice. Eventually Jib ate the dinner by the fist full.

I wanted to keep it simple and vegetarian tonight but chicken, beef, pork or shrimp would be easy to add and a welcome addition.
Vegetable Fried Rice
(adapted from Real Simple magazine)

1 1/2 cups brown or white rice
3/4 cup soy sauce
2 tablespoons brown sugar, honey or agave
1 tbsp rice vinegar
1 tbsp grated fresh ginger
1 tbsp canola oil
2 carrots, matchstick-size strips
2 cups snow peas, cut into thirds
2 cups bean sprouts
4 scallions, thinly sliced
4 large eggs, beaten

Cook the rice.

Meanwhile, in a small bowl, combine the soy sauce, honey, vinegar, and ginger.

Heat the oil in a large nonstick skillet over medium-high heat. Add the carrots and cook, stirring, for 2 minutes.

Add the snow peas, bean sprouts, and 3 tablespoons of the soy sauce mixture.
Cook, stirring, until slightly tender, 2 to 3 minutes. Transfer to a bowl.

Return the skillet to medium heat. Add the cooked rice, scallions, and the remaining soy sauce mixture.
Cook until just heated through, 1 to 2 minutes.

Push the rice toward the side and pour the eggs into the center.
Scramble with a spatula until set then stir in the rice.
Top with the vegetables and serve.

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