This is not as much a recipe, but more a technique to use up bits of stuff. This is a dish that changes every time I made it, but here are some basics. You want to use rice that's been cooked and chilled in advance, so if you don't have some left over make it at least a few hours in advance and get it into the refrigerator.
Ingredients
2 Tbl. vegetable oil
Some left over meat diced up, or a few pieces of diced bacon or pancetta (optional)
1 Tbl. minced garlic
1 Tbl. minced fresh ginger
A few minced scallions
A few peeled and diced carrots
A bag of mixed frozen vegetables or frozen peas or frozen edamame or a mixture, or any other fresh vegetables you have that need to be used up
2 eggs
About a cup of cooked rice per person
A few dashes of soy sauce
A few dashes of sesame or peanut oil if you have it
A handful of chopped peanuts
Some chopped basil or mint or parsley if you have it, or more chopped scallions
Instructions
Heat the oil in the largest skillet you have over medium-high heat
Throw in the diced meat and cook until it's warmed through and getting a little crispy. Then scoop it out of the pan and set aside.
Add a little oil to the pan if it has gotten dry and stir in the garlic, ginger and scallions. Give them about 30 seconds to start softening and then throw in the vegetables. Stir frequently until they warmed and maybe starting to brown just a bit. Then add the meat back in.
Make a little well in the middle and crack two eggs into it. Stir the egg around until it is dispersed through the vegetables and softly cooked. Grind in some salt and pepper.
Stir in the rice. Keep stir frying until it's warmed through. Then push down on all of the mixture and let sit a few minutes so the rice gets browned and a little crispy on the bottom. Toss it around and then do that again.
Add the soy sauce and nut oil and stir through.
Scoop the fried rice onto serving plates and top with chopped peanuts and some herbs or more scallions.
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