Have a rice day!
It’s official . . . Fried Rice is our favorite new dish to make at home! Catherine has been testing Fried Rice recipes. With so many vegetables, it’s healthy and it’s fun to make!
We love our royal blue Le Creuset® wok.
One of our favorite dishes to serve on Monday because it's so easy to make. Also, it's great for a Meatless Monday. Add some chicken, shrimp or beef to make it more hearty. Be sure to prep and chop all of the ingredients before cooking. It's much more fun that way. Enjoy!
- 1 cup rice(3 cups cooked rice)
- 2 T. vegetable oil
- 1 onion, chopped
- 1 carrot, finely chopped
- 1 red pepper, seeded and chopped
- 1/2 broccoli, florets only
- 2 T butter
- 1 ear of corn, shucked
- 1 cup frozen peas
- 1/2 can baby corn, drained & each corn cut into quarters
- 1 small can sliced water chestnuts, drained & cut in half
- 1 small can pineapple chunks, cut into smaller pieces
- 2 T. soy sauce
- 3 large eggs
- 3 garlic cloves, peeled & minced
- 1 T. sesame seeds
- 1 bunch of green onions, chopped
- 1 T. ginger, peeled & minced
- soy sauce
- lemon zest
In a saucepan, cook the rice. Pour onto a jelly roll pan, spread into a thin layer. Set aside.
In a wok set over a high heat, add the oil. When hot, add the onions and carrots. Cook for 4 to 5 minutes, stirring constantly.
Add the red pepper and broccoli florets. Cook 1 minute, stirring constantly.
Add the butter. When melted, about 30 seconds, add the rice, corn, peas, baby corn, water chestnuts and pineapple. Add the soy sauce. Cook 1 minute, stirring constantly.
Lightly scramble the eggs. Julienne. Set aside.
In a small skillet, quickly sauté the garlic and sesame seeds in a little vegetable oil. Add to the wok.
Add the green onions and ginger. Heat briefly, stirring constantly.
Serve at once!
Indigo Stripe dress by Susan Apple