Wednesday, March 16, 2011

Fried Rice

 This is great if you have left over rice. In fact I think the older the rice (but not too old) the crispier it will be.

It can be a good way to clear out the vegetable drawer and use up what you have before it goes to waste. That has to be one of my biggest pet peeve's; food waste. You're not just wasting food but money. And not to mention all the starving children in Africa.





Elements

  • 2-3 Cups cooked Rice white, brown, basmati, etc
  • 1 Cup Peas
  • 6-8 Mushrooms chopped
  • 1 Cup Broccoli florets
  • 2 eggs scrambled
  • Green onion chopped
  • 1-2 cloves garlic crushed
  • 1 inch chunk of ginger minced
  • Chili flakes to taste
  • 2 Tbsp Soy sauce
  • 1 Tbsp Sesame oil
  • 1 Tbsp Canola Oil

In large frying pan or Wok  heat oils and chili flakes on medium heat. Add garlic and ginger to oil saute for 1 min. Next add broccoli and mushrooms. Once mushrooms have browned add in Rice. Season with soy sauce and pepper.

Meanwhile scramble eggs in separate pan. Add to rice and mix thoroughly just before serving.

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