Friday, February 4, 2011

Veggie Fried Rice

This little dish of heaven was actually just an attempt to not waste any food in my fridge. I had a bunch of leftover veggies that needed to be eaten along with some steamed rice from thai takeout the night before. Voila, fried rice! You could really use any veggies you like. I had carrots, celery, green onions, shallots, garlic, & cilantro on hand... so that's what I used! This turned out delicious & it was very satisfying to not waste any fridge items. Add a little Sriracha sauce for some extra spice. Try it out!

Veggie Fried Rice via The Flick of my Wrist:

1 1/2 cups cooked, steamed white rice
1 tbsp. chopped garlic
1 tbsp. chopped shallots
1 tbsp. olive oil
soy sauce to taste (1-2 tbsp.)
3/4 cup shredded carrots
2 celery stalks, chopped
4 scallions, chopped
2 eggs, scrambled
cilantro, chopped for garnish
Sriracha (optional, for some kick!)

Saute the garlic and shallots in olive oil just until fragrant in a medium sized frying pan. About 2 minutes. Add all other veggies and cook until tender, a few minutes. Add rice & soy sauce to taste. Let rice & soy sauce caramelize on the bottom of the pan a bit to make the rice nice and crunchy. Scoot the rice to one side of the frying pan to make a little room to cook your scrambled eggs. Scramble eggs by themselves, and then mix into rice once they are cooked to desired doneness. Serve immediately and garnish with cilantro & Sriracha if you like spicy. Makes 2 main dish servings.

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