Spring Onion shoots
These little purple spring onions we harvested were bursting with flavour.
They went into an egg fried rice. If you have cooked rice in the fridge, this is a quick way to whip up a wholesome weeknight meal. Refrigerated rice is ideal for this dish, ‘cos we need firm separate grains.
Cooked rice + eggs + frozen veggies = a complete meal in less than 10 minutes.
Check out these tips for perfect fried rice from Steamy Kitchen.
General rule –
per cup of cooked rice, one egg (we use two whites or 1/4 cup egg beaters), 1 cup chopped veggies (fresh or frozen)
Use a carbon steel wok or a stainless steel pan. Non-stick is not recommended.
While some people like to fry the eggs along with the rice by making a well in the middle of the pan, we prefer to do it separately, since it gives us more control over the pan temperature and the seasoning.
** eggs can be replaced with cubes of baked tofu.
The previous evening:
Cook 1 cup of rice with a tad less water than normal.
We used long-grain brown rice. We added 1.5 cups of water and pressure cooked it until just done. (If using a pressure cooker, put 3 cups of water in the main compartment, put the rice container with rice and water inside it, and cover it. We normally cook rice directly in the main compartment of the pressure cooker, but in this instance, it will stick and burn since we’re using less water than normal.)
Cool the cooked rice and refrigerate it overnight to firm it up a bit. One cup of raw rice yields about 3 cups cooked.
EGG FRIED RICE
3 cups cooked rice
3 eggs (we used six whites)
3 cups chopped veggies (we used a combo of frozen peas, corn, carrots, lima and french beans)
3 chopped spring onions (separate the greens and whites)
3 tsps vegetable oil
3 tsps soy sauce (we use low-sodium tamari)
1 tsp ginger-garlic paste
1 tsp dark sesame oil
salt and freshly ground black pepper to taste
1. Take ithe rice out of the fridge and bring it to room temperature about 15 minutes before making the fried rice. Or microwave it for a minute or two.
2. Heat 1 tsp oil in the wok until hot, but not smoking. Add the beaten eggs to the pan, some salt and pepper, and scramble them until dryish. Take them out of the pan and keep aside. Wipe the pan clean with a wet tissue.
3. Meanwhile, microwave the frozen veggies for a minute or two to thaw them.
4. Put the wok back on the fire, on medium heat. Add the remaining 2 tsps of oil. When it is hot but not smoking, add the ginger garlic paste, stir quickly, add the spring onion whites, 1 tsp tamari/soy sauce, salt and pepper. After a few seconds, add the veggies.
5 Stir for a minute or two until the veggies are hot. If using frozen mixed veggies, they ought to be crisp tender by now. If using fresh, stir until cooked but crisp.
6. Raise the heat to HIGH, add the rice, remaining tamari/soy sauce, dark sesame oil, salt and pepper. Toss until the rice is heated through and a tad crisp.
7. Stir in the scrambled eggs and the spring onion greens, and serve hot.
- Jai and Bee