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Friday, December 16, 2011

Chinese Egg Fried Rice

It's sunny and warmer than the weather-man predicted, but I'm still feeling anxious today. Little A is at daycare, the fever disappeared, but she's been constipated for 3 days and despite getting out one big boulder this morning, she's in a rotten mood. I'm just waiting for the daycare to call AGAIN!

I am hoping they wait until AFTER my meeting with one of the doctors at the fertility clinic to discuss starting a miscarriage support group. Cancelling on a doctor (who it took me 6 weeks to get a meeting with anyways) would be BAD!

No matter what your day, this recipe is perfect to make: healthy, delicious, easy and versatile. You can change up the protein and veggies based on what you have in the house, and even use leftover rice.

I used Egg Creations, but you can use whole eggs or substitute tofu, beans, chicken, beef, pork, or shrimp.


I also grabbed Chinese broccoli at the market. I`ve had it in restaurants, but never made it myself. It`s yum! I pre-steamed the thick stems for a few minutes to cut down cooking time, but added the leafy parts toward the end.


In terms of veggies, use your favorites, or whatever you have available. Personally, I`m not a big fan of the frozen diced vegetables you find in many fried rice recipes, but if that floats your boat, go for it. I also like my veggies in bigger pieces, not diced up really small, but again, this is a personal preference thing.

About 3 cups cooked brown rice

500ml Egg Creations (or 6 whole eggs), scrambled

1 tsp toasted sesame oil
0.25 cup soy sauce or tamari
0.25 cup rice vinegar
3-4 cloves garlic, minced
3-4 tbls finely chopped fresh ginger
Crushed red chilis, to taste (optional)

1 bunch Chinese broccoli (or regular broccoli), lightly steamed, if desired
2-3 Japanese eggplant (I cut them up and then sprinkled .5 tsp kosher salt on them, let them sit for 1 hour and then rinsed. This cut down on the bitterness a lot!)
2 red, yellow or orange bell peppers, cut into strips or diced
1 bunch green onions, thinly sliced

Whisk together oil, soy and vinegar. Pour into a large wok or skillet over medium heat. Add garlic and ginger and cook until fragrant (careful not to burn garlic!!). Add in your veggies and stir fry until desired doneness. Stir in rice and cook until liquid is absorbed. Mix in scrambled eggs. Serves 3-4.

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