March 8, 2010 by Flora Dawn
Fried rice is such a good idea. It is a perfect way to use leftovers that are sitting in the fridge. I have made fried rice a few times, using various recipes, but it wasn’t until I saw a recipe for Impromptu Fried Rice from Mark Bittman that I realized brown rice could also be used. I think it really works well here. Bittman also notes that you can use leftover cooked quinoa as well, which I think is clever. Do make sure the rice or quinoa is leftover though, fresh rice really won’t give you the correct texture.
I am not much of a recipe follower, so this is my adaptation of Impromptu Fried Rice. Just use it as a springboard for your own dish. I kept my version meatless, but if adding meat you could just brown it separately, after the vegetables. Almost any leftover vegetables or meat could be used here, so get creative, let the kids have some say and have an impromptu meal, I think they are the most fun to cook anyway.
Impromptu Fried Rice
- 3 Tb peanut or vegetable oil
- 1 bunch scallions, diced
- 1 bell pepper, chopped
- 1 cup fresh or thawed, frozen beans
- 1 cup fresh or thawed frozen peas
- 1 Tb minced garlic
- 1 Tb peeled and minced fresh ginger
- 3-4 cups cooked leftover brown or white rice
- 2 eggs, lightly beaten
- 2 Tb soy sauce (San J makes a gluten free one)
- 1 Tb sesame oil
- 1/4 cup chopped cilantro
- Put 1 Tb of the peanut or vegetable oil in a large skillet or wok over high heat. When oil is hot, add the scallions and pepper and cook until browned, about 3 minutes. Lower the heat if they are browning too fast. Transfer vegetables to a bowl.
- Add the green beans, peas and any other vegetable you are using and cook until nicely browned and hot. Add them to the bowl also.
- Put the remaining peanut or vegetable oil in pan and add ginger and garlic. Add rice, a little at a time, breaking up the clumps as necessary. When all the rice is added, make a well in the center and add eggs; scramble them with a spatula; once cooked stir to incorporate them into the rice.
- Return the vegetables to the pan and use the spatula to combine. Add the soy sauce and sesame oil; tasting and adding salt and pepper if needed. Turn off the heat and serve with cilantro and additional soy sauce if desired.