Midweek Fried Rice

I call this Midweek Fried Rice because it's just thrown together with whatever I happen to have in the fridge, pantry or freezer.  In this case, I used a frozen Italian vegetable mix that I happened to have on-hand with snow peas, lima beans, zucchini, carrots and cauliflower.  It would work well with any leftover vegetables or fresh or frozen vegetable mix.   This also works great for hiding vegetables your kids wouldn't normally eat.  It's also good with some shrimp, steak strips or diced chicken.  It's a good comfort food if you want a semi-light lunch.

What you'll need:

• ½ c. rice (whatever you prefer, I use brown)
• 1 c. water
• 2 tablespoon butter
• 2 eggs
• 2 tablespoon Sesame Oil
• 2 tablespoon Stir-Fry Sauce
• 16 oz frozen vegetables (or whatever you have on hand)
• Salt & Pepper t.t.
• 3 green onions, sliced

First, cook your rice.  (If you're using par-cooked rice, follow package instructions.)  Add ½ c. rice and 1 c. water to a sauce pan and bring to boil.  Cover, reduce temp, and simmer 20 minutes or until all water is absorbed and rice is al dente.  Brown rice never really gets "tender."

Melt 2 tablespoon butter in a saute pan.  Make sure pan is hot, but do not let butter start to brown.

Add cooked rice to the pan and coat in the butter.  Keep stirring the rice.  Do not let it burn.

In a separate bowl, crack and beat two eggs.

Pour the eggs into the sauté pan and stir into the rice until well incorporated.  Keep stirring until the egg is cooked thoroughly.

Stir in vegetables, Sesame Oil and Stir-Fry Sauce.

If using frozen vegetables, put the lid on your sauté pan to steam vegetables until they are heated thoroughly.  Season with salt and pepper to taste.  Garnish with sliced green onions.

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Midweek Fried Rice

Yield: 4

Cook Time: 30 minutes

Total Time: 30 minutes

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Ingredients

• ½ c. rice, whatever you prefer, I use brown
• 1 c. water
• 2 tablespoon butter
• 2 eggs
• 2 tablespoon Sesame Oil
• 2 tablespoon Stir-Fry Sauce
• 16 oz frozen vegetables, or whatever you have on hand
• Salt & Pepper t.t.
• 3 green onions, sliced

Instructions

1. First, cook your rice.  (If you're using par-cooked rice, follow package instructions.)  Add ½ c. rice and 1 c. water to a sauce pan and bring to boil.  Cover, reduce temp, and simmer 20 minutes or until all water is absorbed and rice is al dente.  Brown rice never really gets "tender."
2. Melt 2 tablespoon butter in a saute pan.  Make sure pan is hot, but do not let butter start to brown.
3. Add cooked rice to the pan and coat in the butter.  Keep stirring the rice.  Do not let it burn.
4. In a separate bowl, crack and beat two eggs.
5. Pour the eggs into the saute pan and stir into the rice until well incorporated.  Keep stirring until the egg is cooked thoroughly.
6. Stir in vegetables, Sesame Oil and Stir-Fry Sauce.
7. If using frozen vegetables, put the lid on your saute pan to steam vegetables until they are heated thoroughly.  Season with salt and pepper to taste.  Garnish with sliced green onions.

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