Wednesday, February 1, 2017

Vegetable Fried Rice

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The Hubby and I made a New Year's Resolution to no longer buy bagged salad kits...kind of a weird resolution, but A) they are never great, B) they are expensive for what you get, and C) usually at least 10% of the lettuce is wilted or slimy well before the expiry date.  And also D) one time there was a full dead moth in a bagged salad kit that I bought and was in the middle of eating.

But how this is all working out though, is that we basically just don't eat salad anymore.  Too lazy!  But, we do need vegetables in our life (I'm told), so I made this vegetable fried rice as a side dish for our roasted maple orange pork tenderloin the other night.  It was super tasty, so I had to share the recipe.  The is another Looneyspoons special...they never seem to disappoint.

I feel so domestic and resourceful whenever I use up leftovers in a new recipe, in this case leftover rice and peas.  My mom, Queen of never wasting anything (anything), would be proud.  The rice that I used was some coconut jasmine rice from dinner two nights before, and it tasted really great fried up in this dish.  The Hubby and I got a few meals each out of this recipe, and it was even better the next day.

For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!

One Year Ago:  Cheesy-Carrot Casserole
Two Years Ago:  Hamburger Soup
Three Years Ago:  Slow Cooker Beef Chili Rice Bowl
Four Years Ago:  Easy-Peasy Cauliflower Cheesy Soup
Five Years Ago:  Caesar Salad

Healthy Vegetable Fried Rice

Serves: 6 - 8

  • 2 eggs
  • 2 1/2 teaspoons sesame oil
  • 1 cup finely chopped onions
  • 1 cup finely chopped mushrooms
  • 3/4 cup finely chopped red bell pepper
  • 1/2 cup finely chopped celery
  • 1 tablespoon grated ginger
  • 2 teaspoons minced garlic
  • 1 cup frozen vegetable mixture (peas, carrots, corn, beans, or just peas and carrots) 
  • 4 cups cooked jasmine or basmati rice (preferably leftovers)
  • 1/2 cup chopped green onions
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
In a small bowl, whisk together the eggs and 1/2 teaspoon of sesame oil.  Lightly spray a non-stick skillet with cooking spray and heat over medium-high heat.  Add egg/oil mixture and cook without stirring, until underside is cooked, then flip and repeat with the other side.  Remove cooked egg from skillet, chop into bite-size pieces, and set aside.

Heat remaining 2 teaspoons of sesame oil in non-stick skillet.  Add onions, mushrooms, bell pepper, celery, ginger, and garlic.  Cook, stirring occasionally, until vegetables are tender, about 5 - 8 minutes.  add frozen vegetable mixture, and cook until heated through, about 2 - 4 minutes.  Add chopped egg, cooked rice, green onions, soy sauce, and hoisin sauce.  Mix well and continue cooking until rice is heated through.


Recipe Source:  Looneyspoons Cookbook


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