Thursday, April 11, 2013

Festive Vegetarian Stir-Fried Rice

I love introducing my kids to new foods (even if they don't always love it), and books are a great way to get them interested.  Many picture books about food also include recipes of some sort, which we usually try making before the book is due back at the library.  We've tried some such recipes, with varying success, but it is such a let down when the book you enjoy doesn't have a dynamite recipe to match.  In fact, this is the first time a recipe from a children's book has made it on the blog.  Because, seriously, this fried rice is fantastic!  It really puts my other fried rice attempts to shame.

I just love a good book.

Festive Vegetarian Stir-Fried Rice
(adapted from The Runaway Wok)
Printable Recipe
Serves 4-6

2 eggs
1/4 teaspoon salt, more to taste
1/4 teaspoon ground ginger
2 green onions, diced
3 tablespoon olive oil, divided
3 cloves garlic, minced
1 1/2 cups frozen peas
1 red bell pepper, diced
3 cups cooked rice, cooled (works best with a white, long-grain variety, like jasmine)
3 tablespoons golden raisins
3 tablespoons soy sauce
toasted sesame seeds, for garnish

1) Beat eggs, salt, ground ginger, and green onions in small bowl. Heat 2 tablespoons olive oil in a nonstick wok or skillet over medium-high heat; swirl to coat pan. Add egg mixture; swirl to evenly cover bottom of pan. Cook, without stirring, for 30 to 40 seconds or until eggs are firm and brown on bottom. Turn eggs and brown other side. Cut eggs into small pieces with spatula. Remove from pan.
2) Heat remaining 1 tablespoon oil in same pan. Add garlic; stir-fry until fragrant, about 30 seconds.
3) Stir in peas; cook, stirring constantly, for 1 minute. Add bell pepper; cook, stirring constantly, for 1 minute. Stir in rice, dried raisins, and soy sauce; cook, stirring constantly, until rice is heated through.
4) Return egg mixture to pan; mix well. Adjust salt to taste and garnish with toasted sesame seeds, if desired. Serve hot and enjoy!

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