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an old friend

June 23, 2014

fried rice

Days turn in to weeks; weeks turn in to months; then the calendar rolls over to a new year.   We’ve hit the summer solstice and this is my first post of 2014.  For those of you keeping track, it’s actually my first post in 8 months.  What’s happened in that time you ask?  We’ve moved, gotten a puppy, survived a very long cold winter, Mike changed jobs, and now it’s June 23.  There, just like an old friend, we’re all caught up.

Mike spent all of last week in South Carolina in on-boarding and training  with his new employer and was flying home on Friday.  Usually he just hops the Blue line train from the airport back downtown where I pick him up because it’s much easier than fighting the traffic back and forth.  But after weather related delays his flight didn’t arrive back in Chicago until after 7:00 so I drove out and picked him up.   By the time we were back in the city it was after 8:00 and we picked up a couple of containers of fried rice for an easy dinner.  Usually we whip up fried rice at home so I had forgotten how salty it can be when you get carry out.

We usually make this without any meat or shrimp, but it would easily adapt to having chicken or shrimp added.

Fried Rice
adapted from Homemade with Love by Jennifer Perillo

For the sauce:
4 T soy sauce, reduced sodium
1 T oyster sauce
1 T sesame oil

For the rice:
2 T canola oil, divided
1 small onion, diced
1-1/3 cup frozen peas and carrot mixture, thawed
1/2 cup broccoli florets, cut to about the same size as the peas or carrots
2 eggs, lightly beaten
4 cups leftover cold rice (long grain white or brown rice)

In a small bowl, whisk together the sauce ingredients and set aside.

Heat 1 T canola oil in a wok over medium high heat.  Add the onion and cook until golden, 2 to 3 minutes.  Add the broccoli, peas and carrots, stirring to keep everything moving around the wok, and cook an additional 2 to 3 minutes.  Push all of the ingredients to the side of the wok and add the eggs, scrambling with a fork while it cooks.  Add the rice and remaining oil to the wok.  Break up the rice as it heats and mix with the onion, carrot, peas and egg, continuing to cook until the rice is heated through.  Just before serving pour the sauce mixture over the rice and stir well to combine.

When we plate this we like to add a sprinkling of chopped peanuts over the top.



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