Fried Rice #SundaySupper

In our house we make a whole lot of Asian food.   We try to have it once a week because we like it so much.   Generally I make it with tofu but on occasion I'll make something with chicken or pork.   When we eat Chinese out, we love General Tso's Tofu at our local Chinese take out place.   I definitely can't replicate that one.  So when I heard this week's Sunday Supper theme was Asian Cuisine I was psyched.

Whenever we have Asian food we have rice with it.   Most of the time I prepare either jasmine rice or brown rice.  On occasion we'll buy the fried rice from our local place, but rarely do I make it myself.  Last week was different though.  I don't know what possessed me to do so, but I decided that I needed to make it this time.   My thought was to use pork and do a pork fried rice, but the last time I did that the pork pieces were too big and it wasn't very good

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I went with a vegetable fried rice that included carrots, peas, and red pepper.   It was combined with a spicy chili, soy sauce, and a few seasonings.  While it didn't taste quite as good as the fried rice we buy at the Chinese place, it was pretty delicious.  The chili added a nice bit of spice and the veggies added some extra flavor.   This is definitely a fried rice dish that we'll be making in the future.

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Fried Rice

Yield: 4 ½ cup servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Fried Rice with mixed vegetables, eggs, and soy sauce.

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Ingredients

• 2 c. jasmine rice, cooked
• 2 large eggs
• 2 Tablespoons vegetable oil
• 1 red chili, sliced lengthwise
• 2 c. mixed vegetables (I used carrots, peas, and red bell peppers), chopped
• ½ onion, diced
• 4 Tablespoons soy sauce
• 1 Tablespoon rice vinegar
• 1 teaspoon ginger, chopped
• 2 cloves garlic, minced
• 1 teaspoon black pepper

Instructions

1. In a large skillet scramble the eggs. Once they have cooked, remove the eggs from the pan and place them in a bowl.
2. In the same skillet heat the olive oil and red chili over medium heat. Add in the vegetables and cook for 5-7 minutes or until they are softened.
3. Add in 1 tablespoon of soy sauce and cook for 2 more minutes. Stir in the scrambled eggs, cooked rice, remaining soy sauce, rice vinegar, ginger, and garlic. Mix well and cook on medium high heat for 3 minutes.
4. Remove from heat and stir in black pepper.

Notes

Adapted from Veggie Belly

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Big Plates

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On the Lighter Side

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Cheers!

• Best Wines To Pair with Asian Cuisine by ENOFYLZ Wine Blog

Oodles of Noodles

• Asian Noodle Types and 34 Best Asian Recipes by SundaySupper

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