Daniel is head-chef in our family and this is his very special recipe–we’ve incorporated brown rice instead of white AND we’re keeping it vegetarian : ) He always says its easy to make fried rice and I can’t say I’ve had as much success as he, but I watched closely and I think I boiled it down to three basic steps, so enjoy:
*serves 12 (if you want to make less keep the veggies and rice at a 1:1 ratio)
7 cups brown rice
7 cups cut veggies* (corn, green beans, peas, carrots, mushrooms..etc)
1 large red onion
4 tablespoons of minced garlic
canola oil (used for sauteing veggies and cooking the eggs)
sesame oil (to taste)
3-4 tsp basil (to taste)
soy sauce (to taste)
*use frozen cut veggies to speed things up : )
…1-2-3s of making fried rice:
1) Cook rice the day before or earlier in the day I use a 2:1 ratio for brown rice and really like this recipe from the kitchn for stove-top brown rice. It comes out fluffy and moist!
2) Scramble the eggs in a skillet/wok and set aside.Saute garlic and onions till aromatic and add in the rest of the veggies. When the veggies are cooked, set aside with eggs (mix eggs and veggies together)
3) Stir fry rice with basil and a little sesame oil (no more than 1-2tbsp), add soy sauce to taste, and finally, combine the veggie/egg mix—enjoy!
Quick and simple, right? great for using up left-over veggies in the fridge too!
Sometimes, I don’t find Asian cuisine very attractive because of the lack of colors, but it may just be my novice photography skills (the veggies make the meals prettier than my photos credit)–the food is still tasty nonetheless!
Hope this demystifies the fried-rice process! Have fun tossing in whatever you wish!