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CHINESE FRIED RICE WITH VEGETABLES
To make rice:
1 1/3 cup water
1 chicken bouillon cube
½ cup rice
(Optional, instead of 1 1/3 cup water and chicken bouillon, you may add 1 1/3 cup chicken broth)
PREPARATION: Bring water and bouillon to a boil, add rice, cover and turn heat down so it simmers. After 20 minutes, remove from heat, stir and chill for at least two hours.
INGREDIENTS:
2 cups cold cooked rice
2 TBSP olive or canola oil
1 large carrot, diced
1 cup sliced mushrooms
1 onion, sliced from top to bottom (strips)
2 – 3 cloves garlic, chopped
2 TBSP Hoisin sauce
¼ tsp sesame oil
2-3 TBSP low sodium soy sauce
Veggies, your choice (see list below)
2 – 3 cloves garlic, chopped
1 egg
Pepper
1 TBSP butter
PREPARATION:
Heat a heavy skillet and add oil. The carrots take the longest to cook, so sauté them for a few minutes over medium/high heat.
Add mushrooms and cook for approximately five minutes.
Add cold rice, Hoisin, soy sauce, pepper, and sesame oil.
Add your choice of vegetables and cook until tender.
Push rice and veggies to the side of pan, leaving a bare hole in the center. Add butter and let it melt. Crack egg on top of butter. When it’s cooked, chop roughly with your spoon and mix completely.
VEGETABLE CHOICES: Measuring isn’t really necessary. If you’re going to add a lot of different vegetables, try to stick with about half a cup of each.
Broccoli, fresh or frozen
Corn
Green onions
Mini sweet peppers
Peas
Carrots
Zucchini or summer squash
Green beans
Yellow wax beans
Bean sprouts
Cooked steak, pork, chicken, or turkey are all great additions. If you’d rather do shrimp, cook it first in oil and lots of garlic for 3 minutes or until pink.
When you get Chinese take-out and they give you that clumpy white rice, fry it! I always do because I can’t eat it how they serve it.
By Tika 2010
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