Friday, July 22, 2011

Nutty Vegetable Fried Rice

It may be obvious, but I'm going to say it anyway: this is not authentic Chinese food. This is not even close to authentic Chinese food. This is authentic "Oh God, what's for dinner, I'm hungry" food when there's some leftover rice in the fridge.
Weird confession? I like broccoli to be soft and steamed when the rest of the veggies are still a little crisp. If you're less weird than me, small pieces of raw broccoli work fine.

Nutty Vegetable Fried Rice
Serves 4

1 T canola oil
1/2 t sesame oil
1/2 red bell pepper, julienned
1/2 red onion, quartered and thinly sliced
1 yellow or green squash, halved and sliced
3 oz baby carrots, sliced
3 cups steamed broccoli
1/2 cup frozen corn
1/2 cup frozen edamame
1 cup cooked brown rice
1-2 t soy sauce (to taste)
1 t mirin
1/4 cup chopped cashews
sesame seeds for garnish

Heat the canola and sesame oil over medium-high heat. Add the bell peppers and stir fry for two or three minutes, then add the onions. Continue to cook until the onions are beginning to look soft, then add the squash and carrots. Cook for 3 minutes, then add the broccoli, corn, and edamame and cook for 3 more minutes. Add the rice, stir everything to incorporate, then add the soy sauce and mirin. Finally, add the cashews and cook for another minute or so. Tada! Sprinkle with sesame seeds if you're feeling fancy.

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