Spring Vegetable Fried Rice
Serves 610 mins prep50 mins cook
A delicious Chinese dish that's better than takeout!
0 servings
What you need
cup water
tbsp sunflower oil
tsp salt
tbsp dark sesame oil
lb snap peas
tsp fresh ginger
tbsp tamari soy sauce
tbsp white sesame seeds
Instructions
Cook the rice: 1 Place the rice in a mesh strainer, and shake under running water for about 30 seconds to clean the rice of dust and starch. Drain well. In a large saucepan with a snug-fitting lid, combine the rice, 3 cups water, sunflower oil and salt. Bring to a simmer over medium-high heat, then reduce the heat to very low and cover the pot. Let cook until all the water is absorbed, about 40 minutes. Check the rice for doneness; if it isn't soft enough, add a few tablespoons more water and continue cooking. When the rice is done, let stand off heat, covered, for 10 minutes, then use a large fork to gently fluff and separate the grains of rice. Use immediately, or cool to room temperature (about 2 hours), then chill until needed, up to 3 days. Scramble the eggs: 1 In a medium (6") skillet, heat the oils over medium heat until they shimmer. Add the beaten eggs. Let cook for 30 seconds, then use the tines of a fork to pull the cooked, outer edges inward. Repeat this a few times. When the eggs are mostly cooked, use a spatula to break them up a bit and flip them over. When fully cooked, slide the eggs onto a plate and set aside. Fry the veg and rice: 1 Have all your ingredients measured out, prepped, and waiting for you in various bowls next to the stove, goshdarnit! 2 Heat the sunflower and sesame oils in a large wok over high heat until the oil shimmers. Add the ginger and garlic, and cook, stirring constantlywith a wooden spoon or spatula, for 30 seconds.Add the scallions and cook, stirring, for 30 seconds. Add the carrots, and cook, stirring, for 1 minute. Repeat with the asparagus, then the snap peas. The vegetables should be crisp-tender; cook longer if needed. 3 Add the rice and tamari, stir to combine, cook to heat through, then gently fold in the egg, cooking and stirring gently to heat everything through. Remove from the heat and stir in the chopped cilantro. Taste for seasoning, adding more tamari if needed. 4 Serve the fried rice immediately, sprinkled with sesame seeds. Leftovers keep well for 2-3 days.View original recipe