August 24, 2013 MMM Foodies
It’s not always easy trying to come up with something that my vegetarians and meat-eaters will both love. This recipe is easy, versatile and more than satisfies them all! If the kids don’t like these veggies, substitute one’s they will. Or give them the meat and rice and open a can of corn or something! If the vegetarian wants some tofu or tempeh added, no problem! I call it “This Week’s Fried Rice” because it is so versatile. Throw in whatever is seasonal or leftovers from the fridge! Due to allergies, I do not use shellfish, shrimp or sesame oil. If these are not a problem for you, a teaspoon of toasted sesame oil in the vegetables would be appropriate and shrimp makes a great fried rice! If your vegetarians allow the fish option, i.e., “pescetarians”, then everyone could have that version!
I used a couple of ingredients that you may not have handy. One was the Black Bean Paste…you might have to go to an Asian market for that one. It wouldn’t really hurt too badly to leave it out, if you need to, but you might want to add a little extra soy sauce. If you can find it though, it lasts well in the fridge. The other is my homemade pickled jalapenos brine that is mainly rice vinegar. You could use plain rice vinegar, if you like it milder. To spice it up, you could buy a commercial pickled peppers condiment…you know, those ones that Peter Piper picked. Enjoy!
2 c. White Rice, dry. (Nishiki brand prepared in rice cooker is what I use.)
1 c. Yellow Squash, quartered and sliced
2 c. Cabbage, sliced, about ¼ of a small head
1 c. Carrots, peeled and diced
Optional: other vegetables you have on hand, such as onion, scallion, zucchini, broccoli, peppers, etc.
1 can Diced Water Chestnuts, drained
2-3 cloves Garlic, peeled and minced or run through press
1 piece Ginger, ½”x1”, peeled and minced
1 Egg, whisked to combine
Oil for wok/fry pan
2 Tablespoons Soy Sauce
1 teaspoon Black Bean Paste
1 teaspoon Pickled Jalapeno Vinegar (or just Rice Vinegar)
1 teaspoon Honey
2 Tablespoons Water
Prepare rice according to package instructions. Preheat a wok or large frying pan over high heat. Add a tablespoon or so of oil.
veggies in Wok
Add carrots and sauté for about 2 minutes, moving almost constantly. Follow with cabbage and other vegetables, sautéing each before the addition of the next. (Note: vegetables should be added in the order of what takes longest to cook to shortest. Water chestnuts or other canned additions like mushrooms or bamboo shoots really just need to be heated through.) Finish with garlic and ginger. Remove from heat to serving bowl and set aside.
If going non-vegetarian
Preheat grill or broiler. Cook beef or meat of your choice to your preference. (I used a T-bone steak and was shooting for medium-rare…got it pretty close.)
Allow meat to rest for 5 to 10 minutes. Slice into thin strips and set aside.
Make sauce by combining the soy sauce, jalapeno vinegar, water, honey and bean paste in a small bowl. Re-heat wok or frying pan and add another tablespoon of oil. Add rice and quickly heat through, moving constantly. Make a well in the middle of the rice and add the egg. Scramble and mix with rice. Add sauce and mix until well combined and hot. Remove from heat.
Ready to assemble.
Put a scoop of fried rice in a serving bowl. Top the rice with the vegetable mixture. If you are going vegetarian, that’s it! Serve with soy and pepper vinegar on the side. If you are adding meat, lay several strips across the top of the rice and vegetables. This makes an easy meal to serve a mixed-company vegetarian/meat-lover crowd! Enjoy!