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July 11, 2009 in main course, vegetarian2 comments

green fried rice

green fried rice

Hey, look, another super simple recipe that is super yummy.

I know. Fried rice is intended as a leftover-user. Day-old rice? Make fried rice with it! Unfortunately for the rice, fried rice is so good on its own that it gets made a lot on purpose here and never makes it to day-old status.

In fact, I make it so much it seems I’ve begun doing that thing where you tweak. I’d heard of this, where people don’t follow recipes directly and instead, like, change them. How odd.

What finally made this tweak awesome was green onions and sesame oil. Oh, hay (sorry, got horses on the brain), there are green bunching onions in the garden! Look:

green onions growing in the garden

The green in this fried rice is the green onion, peas, and broccoli. I always use frozen for the peas and broccoli, though I’m sure fresh would be delicious. Fried rice just doesn’t seem the place to be putting garden fresh peas and broccoli, though, you know what I mean? Fresh broccoli is meant for raw crunching, or light steaming, or broccoli salad. Fresh peas are meant for chomping right out of the pod, or quick cooking with a teeny bit of butter melted in at the end, and maybe some chives. But frozen? Go to town in the grocery’s freezer section. Inexpensive and more nutritious than in the produce department and will keep forever. Well, forever-ish.

umami — what?

The green onions added that umami the fried rice was needing. And I figured out a while back that fried rice must have sesame oil in it. If you don’t drizzle some sesame oil into the mix, it’s going to taste bland, no matter what you do.

And apparently, technically green onions don’t have umami flavor. I don’t care. I’m proclaiming umami to be a generic term for “makes it taste awesomer.”

the fried rice trick

I don’t know the right way to make fried rice. I’m sure there’s some proper method that I’m too lazy to discover.

So here’s the trick I developed:

Start the eggs first. Just crack them into the pan and stir to scramble them. Now keep stirring. Quit complaining; you only need to do this for a minute or two. You’ll find that the eggs cook slowly, but develop this neat creamy texture. Keep stirring the eggs until almost cooked, like THIS close to done.

This is when you’ll dump in the peas, chopped green onion and broccoli. Add salt and pepper. The eggs, being almost done, will cling just a little bit to the vegetables. After stirring that for a little bit, you’ll add the rice, soy sauce, and then sesame oil, but that’s all described in the recipe below.

This method makes the egg, vegetables, and rice cling together a teensy bit, just enough so that it’s not all rolling about completely separately.

Hey, is fried rice even supposed to stick together? Am I doing it wrong?

green fried rice

prep: 10 minutes
to table: 20 minutes (when using cooked rice)
servings: 4
special equipment: rice cooker, if you want

    2 cups brown rice, cooked, or 2/3 cup dry brown rice
    1 teaspoon canola oil
    3 eggs
    2 green onions, tops only, chopped
    1 cup frozen peas
    2 cups broccoli, thawed if using from frozen, finely chopped
    salt and pepper to taste
    1 tablespoon soy sauce
    1 tablespoon sesame oil
    salt and pepper to taste
    sesame seeds, for garnish

If cooking brown rice, prepare according to rice cooker directions, adding 1/2 teaspoon vegetable base to the water, if desired, to add a little flavor to the rice. Have the brown rice cooked and ready to go before beginning the rest of the recipe.

Heat canola oil in a large skillet over medium heat. Crack the eggs into the skillet, break the yolks, and stir to scramble together. Stir eggs constantly to cook them without letting them set completely.

When eggs are nearly fully cooked, dump in the green onions, peas, and chopped broccoli. Add salt and pepper to taste. Stir to coat the vegetables with the eggs, about 30 seconds. Add the cooked brown rice and soy sauce, and stir to mix everything together and finally finish cooking the eggs.

At the very end of cooking time, drizzle about 1 tablespoon of sesame oil and mix in. Remove immediately from heat.

Garnish with sesame seeds, if desired. Serve with soy sauce.

Nutrition information: 482 calories; 10.7g fat; 140mg cholesterol; 320mg sodium; 82g carbohydrate; 6.8g fiber; 3.1g sugars; 15g protein; 27% vitamin A; 74% vitamin C; 9% calcium; 19% iron

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  1. Stuart says:

    Does it taste good?

    If so, you’re not doing it wrong.

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