Monday, June 22, 2009
Veggie Fried Rice.
I haven't made fried rice in I don't know how long. I forgot how quick and easy it was and knowing that my household always has cooked rice at the ready, this meal was just right.
Veggie Fried Rice
2 TB canola oil
1/2 onion, chopped
2 scallions, chopped
2 ribs celery, sliced
1 garlic clove, minced
1 TB chopped jalapeno or serrano chile
1/2 cup shredded carrots
1/2 cup sliced mushrooms (I used straw mushrooms from a jar but fresh would be better!)
1 tomato, sliced into wedges
3-4 cups cold cooked jasmine rice
2 TB mushroom soy sauce or regular soy sauce
1/4 cup ketchup (you may use less or omit)
lemon or lime wedges, cucumber slices and scallions for garnish
Heat oil in a wok on high heat. Add onion, scallions, celery, garlic, chile and carrots. Saute for a few minutes then add mushrooms and tomato. Cook until vegetables are soft. Add rice, soy sauce and ketchup. Stir together on heat until all rice is covered in sauce. You may add more or less ketchup and/or soy sauce if you wish. The ketchup lends a tomatoey sweetness. Serve with lemon or lime wedges and garnish with cucumber slices and scallions.