I made some Chinese Sweet and Sour Chicken today (see my second blog of the day) and had a little substitute soy sauce left over so thought how about some fried rice. One of my favorite dishes, my mother always made it with bacon and eggs but of course, not able to do that anymore. So this one is fairly easy and quick if you use frozen brown rice (I love the packets from Trader Joe but many markets now carry frozen pre-cooked brown rice, just don’t use the instant – all the good stuff is gone and you’re left with just carbs!). Checked the freezer and the pantry and sure enough had a nice variety of vegetables so decided to give it a try. Feel free to substitute whatever vegetables you have in your pantry or freezer.
In a 10″ skillet heat:
2 tablespoons olive oil
Add:
1/2 medium onion sliced
3 stalks celery sliced on the bias
1/2 cup grated carrot
1 cup frozen French cut green beans
1/2 cup frozen peas
1 small can, drained bamboo shoots or sliced water chestnuts
Cook over medium heat for several minutes, stir once or twice to make sure vegetables cook evenly. Then turn heat down to medium low and cover. Cook for 3-5 minutes. Add 1 1/2-2 cups cooked (or frozen) brown rice, stir to combine and cover to heat the rice another 3-5 minutes. Add:
2-4 tablespoons soy sauce substitute
1 teaspoon sesame oil
1/2 teaspoon sea salt
1 teaspoon red chili flakes or hot sauce (optional)
Stir in the sauce and the dish is ready!
cookingwithoutallergens 