Continuing in my mission of bringing our backyard eggs into the main course, I took a stab at taking fried rice up a notch.
I’ve always found the term, “fried rice” to be a bit misleading. Maybe somebody, somewhere really FRIES the rice, but it’s really more a matter of mixing rice with some vegetables, scrambled eggs and a few other key ingredients.
Back in the day, fried rice was our go-to for leftover pork. Now, we are relying a lot more on vegetables and eggs and everyone (including the planet and the pigs) is a lot happier.
There’s nothing complicated about this dish. Any combination of scrambled eggs, chopped and sautéed or steamed vegetables, soy sauce, maybe some grated ginger and green onions tends to end up rather tasty. This week, I went for a hefty dose of chopped ginger — allowing for ginger to take center stage. I also wanted this to be more about the vegetables and the color — and less about the rice, so I added lots of carrots and green onions.
And since I’ve never known almonds to be anything but a welcome addition, I tossed in some lightly roasted almonds at the end. Slivered is what we had and I ended up mixing them in. Next time, I’ll go with sliced and sprinkle them on top.
- 1 cup uncooked brown rice
- 3 cups water or vegetable stock
- 2 Tbsp. olive oil
- 2 cups chopped carrots
- 6-8 green onions
- 2 Tbsp. finely chopped or minced fresh ginger
- 4 eggs
- 3 Tbsp. low sodium soy sauce
- 1/2 cup sliced almonds lightly toasted
- In a large sauce pan, add 1 cup of rinsed brown rice to 3 cups of water or stock. Bring to a boil. Reduce heat. Cover and simmer until liquid is absorbed. (About 25 minutes.)
- While the rice is cooking, peel and chop 3-4 carrots (enough for 2 cups). Heat 2 Tbsp. of olive oil in a large saute pan and add carrots. Chop green onions. Set aside the green part and add the chopped white part to the carrots in the saute pan. Chop or mince 2 heaping Tbsp. of ginger and add to carrots and onions. Remove from heat once l carrots are al dente — slightly cooked, but not soft.
- Beat eggs along with 1 Tbsp. of soy sauce. Coat a medium-sized saute pan with non stick spray, and pour egg mixture into heated pan. Cook egg mixture omelette style (vs. scrambling the eggs). Once eggs are cooked through, remove to a plate and slice into small strips.
- Add 1/2 cup of almonds to a small saute pan on medium heat. Toss in a dry pan for 5-6 minutes, being careful not to let the almonds burn.
- Once rice is tender and all water is absorbed, combine rice, sautéed vegetables, eggs and soy sauce to taste in a large serving bowl. Stir in green onions and top with toasted almonds.
- Serve immediately.