Saturday, June 23, 2012

Our Favorite Fried Rice!

To do ahead of time:
~Cook 4 cups of jasmine rice, refrigerate (the recipe works better with rice that is at least one day old. It's less sticky and mixes nicely.
~Cut your veggie assortment in to bite sized pieces and group them in baggies/bowls by their cooking time.
I.E. carrots & sugar peas in one bag, white parts of bok choy and multi colored peppers in another, greens of bok choy and kale or chard in the last bag.

~Scramble 6 eggs with a little bit of milk in the wok and set aside.
~Heat a couple of  tablespoons of cooking oil in the wok and add 2 dried red peppers without seeds and 2 cloves of garlic. When the oil is nice and hot and the garlic starts to turn light brown, take the peppers and garlic out and all your protein. I fry up the fake chicken strips (I use Morning Star Farms Chick'n Strips Meal Starters) with some liquid smoke and set them aside.
~Now add some vegetable broth to the wok and start stir-frying the bag of veggies that takes the longest to cook (carrots/peas). Add other veggies as the first ones get hot (but still crunchy).
~Add back the protein and add the rice and more veggie broth until it's all moist.
~Sprinkle in dark soy sauce or Tamari and add some Maggi Seasoning bringing up the rice mixture from the bottom to the top so it's all coated evenly.
~Add the scrambled eggs back into the mix and the chopped garlic scapes and/or green onions.
~Serve HOT! It's amazing! It's even better the next day!