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 Recipe: Fried Rice
Fried rice is an easy, versatile, and quick vegetarian recipe. In fact, the hardest part is remembering to make the rice at least several hours beforehand, so that it has time to chill.
| Yield |
4 servings |
| Time |
20 minutes |
| Tools |
- Saucepan
- Slotted spoon
- Wok or large frying pan (nonstick)
- Wooden spoon
- Bowl or plate
|
| Ingredients |
- 1½ c vegetable stock
- ½ c diced vegetables (such as broccoli, carrots, green beans, peas, squash, and/or Swiss chard leaves*)
- 3 T peanut or vegetable oil
- 2 eggs, lightly beaten
- 3 scallions, thinly sliced
- 4 c cooked, cold long-grain or jasmine rice
- ½ t salt
- black pepper
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| Directions |
Bring the stock to a boil over medium-high heat. Add vegetables and
blanch for two minutes. Drain and reserve stock for another recipe.*
*If you use chard, there are a few changes: blanch for only 1 minute or
when wilted and be sure to squeeze out liquid before using.
Heat 1 T oil in wok over high heat. Add the eggs and mix around.
When lightly set, break into pieces, then transfer to a bowl or plate. Add
remaining oil to wok, then add blanched vegetables and most of the
scallions. Stir constantly for one minute, then add rice. Continue stirring,
and use the spoon to break up any clumps of rice.
When the rice is hot, add eggs, salt, and pepper, stir, transfer
to bowl or platter, sprinkle with remaining scallions, and serve.
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| Notes |
You can use brown or white rice, or a mixture - the key is for the rice to be cold. |
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Laura K. Lawless
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