Tuesday, April 17, 2007

Vegetable Fried Rice

Tonight for dinner we tried a Vegetable Fried Rice recipe from the October 2006 issue of Real Simple magazine. We're on quest for an excellent fried rice recipe. This one was good, but there was way too much soy sauce and ginger. I would try this recipe again but with less sauce, or with a different sauce entirely. But I liked the method and I liked the way the egg turned out. The egg is always my favorite part of fried rice!

Vegetable Fried Rice
1 1/2 cups long-grain white rice
3/4 cup low-sodium soy sauce
2 tablespoons light brown sugar
1 tablespoon white wine or rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon peanut or olive oil
2 carrots, cut into matchstick-size strips
2 cups snow peas, cut into thirds
2 cups bean sprouts
4 scallions (white and light green parts), thinly sliced
4 eggs, lightly beaten

Cook the rice according to the package directions.

Meanwhile, in a small bowl, combine the soy sauce, sugar, vinegar, and ginger; set aside.

Heat the oil in a large nonstick skillet over medium-high heat. Add the carrots and stir-fry for 2 minutes. Add the snow peas, bean sprouts, and 3 tablespoons of the soy sauce mixture and stir-fry until the vegetables are almost tender but still crisp, about 2 minutes. Transfer to a bowl.

Return skillet to medium heat and add the remaining sauce mixture, the rice, and scallions. Cook until warmed through, about 1 minute. Make a large space in the center of the rice and pour the eggs into it. Scramble the eggs with a spatula until set. Stir the eggs into the rice. Transfer the rice mixture to individual plates and top with the vegetables.

Tip: You can improvise with whatever vegetables you have on hand, from fresh broccoli to frozen peas. Or, if you?re out of everything green, you can make the dish without the vegetables, just this once.

Yield: 4 servings

Photo added retroactively on January 1, 2008:
rice

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