recipe: veggie “fried” rice

i woke up to a snowy morning here in madison!

usually i don’t mind snowy days because i take the bus anyway. it usually runs late when it’s snowing, but at least i don’t have to drive in it. BUT, i have my yearly doctor appointment *ahem* this afternoon, so i had to drive today!

bummer.

*****

moving on… yesterday, i shared all of my meals from tuesday. today i want to tell you a little bit more about my “fried” rice method!

in college, my roommates and i ordered chinese food a LOT. i always asked the restaurant to substitute fried rice for the traditional white rice (not the healthiest choice…). but, now that i’m a little bit more health (and budget) conscious, i’ve learned to make my own fried rice!

ingredients:

  • 4 cups brown basmati rice (~1.5 cups dry)
  • 1-2 T sesame oil
  • 1/2 large red onion, diced
  • 5 large stalks celery, diced
  • 10 button mushrooms, diced
  • 1 clove garlic, minced
  • 1 package frozen spinach, thawed
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 eggs
  • 2 chicken breasts, grilled and chopped
  • ~1/4 cup low sodium soy sauce
  • hot sauce as desired

method:

  1. in a large frying pan, sautee onion, celery, mushrooms, garlic, spinach, corn, peas until cooked
  2. clear a space in the middle of the pan and scramble eggs into veggies
  3. add chicken breasts, cooked rice, and soy sauce and mix
  4. add hot sauce as desired (i used sriracha)
  5. keep on heat for 2-5 minutes, stirring occasionally until all ingredients are warm

i love this recipe because it is so adaptable. you can add pretty much anything you have on hand – tofu, water chestnuts, bamboo, sprouts, broccoli, carrots, and so many other veggies are delicious in it. it can easily be made vegetarian or vegan by leaving out the eggs & chicken. also, if i have it on hand, i like adding chili paste for more heat.

then, i like to mix up how i eat it! it can of course be eaten as is from a bowl (topped with hot sauce if you’re like me!).

or, it can be transformed into spring rolls using rice paper like i did for lunch on tuesday.

i did a little searching because i can’t understand the nutrition info on the rice paper. there are ~20kcal per 6.5 inch rice paper. just fyi!

it also makes great stuffing for a wrap!

i’m sure there are a lot of other ways this can be eaten as well – anyone have a suggestion?

is it snowing where you are?

i love winter and snow, but i’m already getting sick of it. not good since february seems to be the worst month weather-wise in wisconsin. boo.

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About sarah

hi, i'm sarah. i'm a graduate student, dog lover, newlywed, blogger, aspiring baker/cook, and a veggie lover. :)
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4 Responses to recipe: veggie “fried” rice

  1. i love how many veggies you packed into the rice!!! and still can’t get over the genius that is the spring rolls. it’s not snowing here and for once i’m happy about it. i’m ready for spring 🙂

    • Sarah says:

      i’m ready for spring too. i wish we weren’t so good at dealing with the snow here – i could use a snow day, but the last one i can remember was when we got 10+ inches of snow at once. that doesn’t happen very often.

  2. I am really ready for spring, too! I am sick of snow already, and I know there will be a lot more of it in the next month. 😦

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