Simple Fried Rice

I love to spend time puttering in the kitchen. When I feel a bit out of sorts or crabby, an hour or two in the kitchen will usually make everything right. I just slip on my cooking shoes, put some music on the CD player, and cook something, anything really. And my mood improves considerably. Unless my creation is a disaster. But that's a whole other story.

I realize that not everyone uses cooking as therapy. Many of you  -- some might even say more normal people -- might find that going for a walk, taking a nap, or vegging in front of the TV is what it takes to recharge. I get that. And this recipe is for you. 

The reality is that I can't always spend as much time in the kitchen as I would like. These days have felt especially rushed. Summer swimming has begun, and softball and baseball are continuing. The children are still in school, and there are lots of end of year activities associated with that, plays, concerts, recitals. We have been on the run. 

Quick meals have become the norm, and this fried rice fits the bill. It is quick, delicious, and infinitely variable. It's also a great way to use up leftovers because you can throw in any odds and ends.  The key ingredients that add flavor are the peanut and sesame oils, soy sauce, ginger, and scallions. Beyond that, mix it up. Cooked veggies, tofu, nuts would all be great. It is also an excellent vehicle for a dash of Sriracha Sauce.

Writing up this recipe has convinced me. I know what I'm making for dinner tonight.

With summer right around the corner, I'm expecting more peace in our near future. You'll find me sitting on the porch or by the pool sipping some refreshing drink, preferably with one of those cute umbrellas in it. Or maybe in the pool.

Who am I kidding? I'll probably be in the kitchen.

Simple Fried Rice

The rice is best if it has been pre-cooked and refrigerated before use because it will dry out a bit and separate nicely for the stir frying process.

Serves 4-6
15 minutes preparation time
15 minutes cooking time

1 tablespoon peanut oil plus a splash more, if needed
2 1-inch pieces of ginger, peeled
1 or 2 carrots sliced into matchsticks
4 eggs, scrambled
6 cups cooked brown or white long grain rice
3/4 cup chopped scallions (about 1 1/2)
2 tablespoons soy sauce, plus more for the table
1 teaspoon sesame oil
additional pre-cooked vegetables or tofu

Heat a large, deep frying pan or wok over high heat. Add the peanut oil and swirl it around the pan.  Cook the ginger just until it begins to turn golden, about 1 minute. Remove the ginger from the pan and discard. 

Add the carrots and cook until they are tender, 3 to 4 minutes. Remove them from the pan with a slotted spoon and set them aside. Swirl the remaining oil around the pan. If you don't have enough to coat the sides add another splash. When the oil is hot again, swirl the pan to coat the sides. Add the eggs and immediately swirl them around the pan until they cook completely. With a wooden spoon, the egg up into small pieces.

Add the rice, soy sauce, sesame oil, and any other pre-cooked ingredients that you are using and cook until everything is heated through, 3-4 minutes. Serve, passing extra soy sauce at the table for anyone who wants it.

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Comments

[Nikki]

What are your cooking shoes?

[Patti]

I was going to ask the same question as Nikki...are they clogs?

[Ricky Albores]

How about a picture of those cooking shoes?

[Margy]

Ah, if only they were a pair of professional looking clogs. But they are a very un-stylish pair of flip-floppy things with thick soles that support my back like nothing else I've tried. A photo? Hmmmm. . . Do I dare go public?

[Fatou Coulibaly]

You do not know this "charmante lady."
She doesn't do anything "a moitie." It's "a pro" who needs a "pro shoes," "Cooking shoes" in her kitchen:-)

I am trying this fried rice tonight. It's seems quick easy and I have everything in hands.
Will let you know how it goes.
Thank you for sharing!
Fatou