Mix and Match Fried Rice
Source of Recipe
unknown
List of Ingredients
Mix and Match Fried Rice
FOUNDATION RECIPE
12 ounces long-grain white rice
1 1/2 tablespoons sesame oil -- plus 2 teaspoons
1/2 finely chopped onion
2 teaspoons fresh ginger root -- pared and minced
1 tablespoon minced garlic
red pepper flakes -- to taste
2 eggs -- beaten
5 tablespoons soy sauce
SELECT THE FOLLOWING
Veggies Choose 2 to 3
1 medium zucchini -- 1/4-inch dice
1 bell pepper -- coarsely chopped
asparagus spears -- 1/2" thick
1 cup broccoli -- cut into small pieces
2 sliced green onions
1 cup leeks -- thinly sliced
1 cup carrots -- thin strips
2 stalks celery -- thinly sliced
1/2 cup unsalted peanuts -- coarsely chopped
Protein Choose 1 -- `
2 cups cooked chicken breasts -- 1/2-inch cubes
2 cups cooked turkey -- 1/2-inch cubes
2 cups cooked shrimp
2 cups cooked ham -- diced
1 pound tofu -- drained and cut into 1/2-inch pieces
Cook rice according to package directions. In large skillet or wok,
saute onion, ginger, garlic and pepper flakes in 1 1/2 tablespoons
sesame oil. Cook over medium-high heat for 2 minutes. Add your choice
of veggies. Cook, stirring frequently 3 to 4 minutes, until vegetables
are just softened. Stir in your choice of protein and cook until
heated through.
In a separate pan, scramble eggs. Stir eggs and vegetable mixture into
rice. Stir in soy sauce. Saute in skillet for 5 minutes more with 2
teaspoons sesame oil; stir frequently. Serves 6.
Recipe
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