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updated: Mar 01, 2014, 12:00 PM
By Rosie Sullivan
After hitting the Farmer's Market (Tuesday evenings and Saturday mornings downtown or Sunday morning in Goleta) and stocking
up on fresh vegetables, I like to peruse Pinterest or one of my cookbooks and see what catches my eye. Now, I have made fried rice many times before but this
last effort tasted particularly good, in my opinion. Maybe it was the delicious carrots or fresh ginger. It inspired me to share some photos of my process. Fried
rice is really what you make of it; it can be very plain (rice, egg, carrots, and peas) and used as a side dish or crammed full of tasty ingredients as an entrée.
You can keep it vegetarian or add meat (I would advise chicken or shrimp.) I don't like to skimp on the ingredients so make sure you have enough carrots et al
for the rice. And keep in mind the rice will soak up some of the flavour so add extra garlic (always more garlic, I say).
This will feed one hungry household for dinner or an individual for a week of leftovers.
Three cups of rice, prepared
Minced garlic, at least 3 cloves
Carrots - 3-4 (the key is to cut them into small cubes)
Onion - ½ diced white and 1 green for topping each serving
Chicken, 2 large breasts, cut in bite size chunks and cooked (with a little bit of the ginger and garlic)
Mushrooms, sliced or quartered
Bell peppers if so desired, sliced or diced
You could even throw in some broccoli florets or peas.
Soy sauce, approx. ¼ cup
Sesame oil, approx. 3 tbsp
Sesame seeds, optional topping
If you have a wok, this is a perfect recipe to use it with!
When cooking Asian foods or using a wok, I use sunflower oil (instead of canola or olive). Heat the oil in the wok (or the largest
pan/skillet you have) and throw in the ginger, garlic, carrots, onion, and whatever other veggies you are including.
I start with the onion and carrots and add garlic and ginger to each step so all of the ingredients have opportunity to cook with these fragrant herbs.
After you've stir-fried them, slowly add in the rice, constantly stirring to get everything mixed well.
If your rice starts to stick to the pan, add a bit more oil.
Presuming you have room, make a hole in the center of your rice and veggies. Scramble the eggs with a fork, one at a time, and mix in.
If the pan is looking a bit full, you can scramble the eggs in a separate pan and then add them. I never get the eggs quite right so I highly recommend
scrambling them in a second pan.
I don't add the cooked chicken until near the end so that it doesn't dry out too much. I also wait until the end to add the soy sauce and sesame oil.
Make sure to mix well!
Serve immediately and enjoy.
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