Cooking

Cleaning out the Fridge with my Brown ‘Fried’ Rice

Brown 'Fried' Rice Vegetables, Herbs and Spices

Brown ‘Fried’ Rice Vegetables, Herbs and Spices

Maybe I have leftovers from a disastrous attempt at a new recipe.  Perhaps I saw too much beautiful produce at the farmers market or grocery store.  Regardless, I usually have a little bit of this and a little bit of that in my fridge or pantry.  Sometimes I will even buy certain items just to make this rice.  Feel free to add eggs if you love them.   Just prep all your ingredients first, as actual ‘cooking’ takes less than 10 minutes.

When I chop vegetables for a recipe, I usually chop more than I need and save the extras in the fridge, knowing there will be a soup or stir-fry they can go into later in the week.  The water chestnuts?  I bought 2 cans when I made my Bacon Wrapped Water Chestnuts.   The outline for the rice is as follows:

  • a little bit of protein (piece of bacon, eggs, small cubes of pork, chicken or steak)
  • a variety of vegetables for color and texture (green, orange, white, red, crunchy, soft, sweet)
  • aromatics (garlic, ginger)
  • spice (crushed red pepper flakes, whole peppercorns, little chili peppers)
  • fresh herbs (cilantro, chives, parsley)
  • cooked rice (I cheat and buy the microwaveable brown rice from Trader Joe’s that steams in the bag.  3 minutes.  done.)
Brown 'Fried' Rice

Brown ‘Fried’ Rice

“Fried” Brown Rice

1 slice applewood smoked bacon, chopped
1 T. canola oil
3-4 green onions, white parts thinly sliced into rounds, green leaves thinly sliced (white & green parts separated)
1 garlic clove, minced
1 tsp. fresh ginger, minced
1/4 tsp. crushed red pepper flakes
6 black peppercorns (optional)
2 carrots, peeled & diced
1 baby bok choy, white part chopped, green leaves thinly sliced, (white & green parts separated)
1 5oz can water chestnuts, chopped
4 c. cooked brown rice
2-3 T. Oyster Sauce
3-4 T. Soy Sauce, low sodium
1/4 tsp. Toasted Sesame Oil
3 T. fresh cilantro, chopped
1 tsp. fresh chives, chopped

Heat a wok or frying pan over medium-high heat.  Add canola oil.  Add white parts of green onions, stirring until softened.  Add ginger, garlic, crushed red pepper flakes and black peppercorns (if using).  Sauté 30 seconds.  Add carrots and white parts of baby bok choy.  Stir fry until softened.  Add water chestnuts, brown rice, green parts of bok choy & green onions, oyster sauce, soy sauce and sesame oil.  Stir fry for  2 minutes, or until all flavors meld.  Adjust soy sauce and oyster sauce to taste.  Stir in cilantro and chives before serving.  Yum!

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