FRIED RICE with fresh market ingredients
Fried rice can be a perfect leftover! Yes, leftover rice, veggies, etc, put together using the technique described here, and you have a second meal. But for today, think of fried rice for dinner and plan it as you shop your local farmer’s market. Whatever you like that is in season is perfect for fried rice. Just remember that the veggies all should be about the same size chop for equal cooking and some vegetables like carrot, broccoli and green beans are best when blanched first.
NOTE: to make fried rice even more nutritious, we suggest you use 1/3 white rice; 1/3 brown rice; and 1/3 cooked red quinoa.
We also use leftover fried rice with fresh leftover duck confit, to make a batch of duck soup. For this dish we always add a little wild rice for more drama.
2 Tablespoon grape seed oil
- 1 cup basmati rice
- 2 cups water
- 1 teaspoon salt
- ¼ cup grape seed oil
- 2 eggs, frothed with 2 Tablespoons water
- 1 cup bean sprouts, or micro sprouts, or green beans (blanched & chopped)
- 1 cup peas, or pea pods, or snap peas (chopped)
- 1/2 cup diced carrots, blanched, or blanched chopped broccoli, or unblanced zucchini, chopped
- 1 Tablespoon virgin sesame oil
- Tablespoon soy sauce
- 3 Tablespoon green onions, bias cut small
- 3 Tablespoon cilantro, chopped
- 1 Tablespoon mint leaves, chopped
- 2 Tablespoon peanuts, or cashews, toasted, chopped
To make rice: Place oil in medium sauce pan and heat; add rice and “polish” the grains. Add water and salt; bring to a simmer; cover and cook for 12 minutes; remove from heat and hold covered for an additional 10 minutes; remove lid, fluff and cool(**) completely for making fried rice.
To make fried rice: At service place second grape seed oil in a large sauté pan; heat until hazy; add cooled rice and cook to crisp slightly; move rice to outside of pan and make a well in the middle in which to cook/scramble eggs in pan. Add vegetables and heat through. Add virgin sesame oil, soy, green onions, cilantro, mint and peanuts. Adjust seasonings and serve hot. Makes 3-4 servings
(**) Chill rice quickly for food safety. Encourage quick chilling by placing into a metal pan no more than about 1" depth; leave uncovered while chilling in the refrigerator. If refrigerator is packed and a hot pan of rice may compromise other items, add a bag of ice under the pan of rice in the refrigerator.