Tuesday, January 29, 2013

quick fried rice

Wednesdays have become a potluck lunch baby date for a few mommy friends of mine, and I had promised to make jalapeno mac & cheese but realized tonight (Tuesday!) that I definitely don't have enough cheese!  Instead I made this quick and tasty veggie fried rice.  This is one of those dishes my mom would whip up at home when she was in a hurry and had to feed us fast - and it's a great way to use up any left over rice.  And you can substitute any vegetables you like, or whatever is in your fridge:)

what you need:
  • about 2 cups cooked rice (don't pack the rice down to measure it! keep it fluffy)
  • 1 small head of broccoli
  • 1/2 red onion
  • 1 large carrot
  • 1/2 cup frozen green peas
  • 2 eggs
  • 1 jalapeño
  • 2 tbsp naturally brewed soy sauce
  • salt and pepper
  • 1 tbsp canola oil + 1 tsp canola oil
what to do:
  1. Prepare vegetables by washing, peeling, then dicing into small pieces.  Break eggs into a bowl and whisk with a fork to break the yolks.
  2. In a large non-stick pan, heat up 1 tbsp canola oil on medium.  
  3. Saute onions, carrots, broccoli and jalapeño until onions are translucent and carrots and broccoli are slightly tender.  Season veggies with a small pinch of salt. 
  4. Add cooked rice and stir to mix, then move everything to one side of the pan and add 1 tsp canola oil to the pan where you've made space.
  5. Pour the egg over the oil and gently stir it with a wooden spoon, until the egg is cooked and is broken up into pieces.  Stir rice mixture with egg to incorporate.
  6. Add soy sauce, stir, then add freshly ground pepper.  Turn off heat and taste.  You may want to season with a bit more salt.  Serve hot (it's good with some sriracha drizzled on top) & enjoy!

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