from the Ripe archives, 2013. An oldie but goodie!
A version from my cooking class at the Cancer Support Community. Eat the rainbow!
Fried Rice
Ingredients
- 2–3 tablespoons high-heat cooking oil (rapeseed, grapeseed, coconut, avocado, olive), divided
Protein ideas, about 1 cup, any of the following:
- shrimp (raw)
- chicken (raw, cut into bite-sized pieces)
- BBQ pork from deli (cooked, thinly sliced)
- extra firm tofu (Hodo Soy, cut into slices or cubes or other brand baked first so it doesn't fall apart)
Vegetables, about 3 cups, some ideas:
- ½ head cabbages, thinly sliced
- ½ bunch bok choy, thinly sliced
- 1 spring onion or 4 scallions, sliced lengthwise then chopped or half onion, sliced or diced
- 1 carrot, peeled and diced
- Hakurei turnips, peeled and quartered or sliced
- kohlrabi, peeld, and diced
- red bell pepper, sliced or diced
- sugar snap peas or snow peas, sliced
- shelled edamame or peas
- mushrooms, dry sautéed
Aromatics
- 2-inch knob fresh ginger, peeled and grated
- 1 sliced fresh, hot chile pepper or a whole dried chile
- 1 clove garlic, minced
Rice, Seasoning, Eggs
- 3–4 cups cooked rice
- 1 tablespoon soy sauce or tamari
- 2 teaspoons sesame oil
- 2 teaspoons rice wine vinegar, unseasoned
- 2 teaspoons high-heat cooking oil
- 2 or 3 farm fresh eggs
Instructions
-
Heat wok or large sauté pan over medium-high heat on stovetop. Add a tablespoon oil to wok. If using shrimp or chicken, add it now and stir fry until almost cooked through, a couple minutes should do it then transfer to a plate. If using BBQ pork or tofu, add it after the vegetables.
-
Add another tablespoon of oil to wok and heat. Add your assortment of vegetables, sturdy ones like carrots and turnips first so that they can cook a bit longer than more tender ones like scallions and peas. Stir fry a couple minutes then add the ginger, chile (if using), and garlic and cook another minutes or two.
-
Add back the shrimp or chicken or add the BBQ pork, or tofu. Add the cooked rice and stir gently to combine. Drizzle in soy sauce, sesame oil, and rice vinegar. Continue to stir fry/cook until protein is completely cooked and vegetables are just shy of tender.
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Crack eggs into small bowl and scramble with a fork. Push wok ingredients up the sides and away from middle, and add a little oil. Add the eggs and cook for a couple minutes, until scrambled, then gently combine everything. Pass additional soy sauce, vinegar, and chile oil at the table.
