As promised, I’m going to show you something cool to do with that rice basic rice recipe I showed you yesterday. Where did I learn these cool tricks with rice, you might be asking? From one of my most-used cookbooks, The Working Parents Cookbook: More Than 200 Recipes for Great Family Meals, which you can click here to find used for around $2 right now. I’ve adjusted the recipe a bit to suit my fancy.
You’ll need a wok or a wide, low skillet; a sturdy utensil with which to push around a lot of food (I use a long-handled bamboo spatula), and the following ingredients:
*1/4 cup of canola oil
* a doubled batch of the rice recipe from yesterday (I usually make mine in the morning, pop it into the fridge, and then it’s ready for frying; it makes this dish really easy and quick to make at crunch time.)
* a few diced green onions
* a cup worth of veggies – you could go with broccoli florets, peppers, green beans, peas, tiny diced carrots, etc.
* 2 tablespoons of soy sauce/tamari
* 4 lightly beaten eggs
First, add the oil to your pan at high heat. Once it begins to bubble, dump in the rice. Stir it to break up the clumps and absorb all of the oil for about four minutes. Next, push all the rice to one half of the pan and turn the heat down to medium. Add the onions and veggies to the empty spot and saute for about two minutes. Mix it all together with the rice, add your soy sauce, and mix it all up.
Shove it all to the side of the pan again, this time pouring the eggs into the empty side and scrambling them. Then mix it all together so that the egg pieces are tiny and mixed throughout. Doing it all in this order eliminates over-cooked…anything.
And that’s it.