Vegetable Fried Rice

(4 servings)

The last time I spoke with my sister, she mentioned she likes to make fried rice. What she described sounded delicious and I realized I couldn't remember the last time I made any. Fried rice is terrific when you think about it. It's economical, easy to make and a great way to use up leftovers for a really tasty meal.

There are a few things which come to mind when making fried rice. Vegetables are best cut into similar sizes for even cooking. Leftover rice from a day or two ago is ideal because it's drier, however you can use rice made on the same day. Just fry it a bit longer until most of the extra moisture has evaporated.

2 tbsp oil (I used coconut oil)
1 tbsp fresh ginger, finely minced
3-4 cloves garlic, pressed or finely minced
1 red bell pepper, cut into small dice
1/2 cup frozen corn
1/2 cup frozen peas
2 cups bean sprouts
2 - 2 1/2 cups cooked (and cooled) rice
1 tsp or more, hot chili sauce (optional)
2 eggs, beaten
2 tbsp soy sauce, or to taste
2-3 green onions, sliced

Heat half of the oil in a large non-stick skillet or wok over medium-low heat. Stir in the ginger and garlic and fry for 30 seconds or so. Stir in the red pepper and saute for about 30 seconds. Stir in the corn and peas and cook for about 1 minute. Stir in the bean sprouts.

When the sprouts just begin to wilt, remove from heat and place the vegetables into a large bowl. The vegetables will be under-cooked and crunchy.  They will continue to cook in the bowl as they steam and when the rice is fried you will return them to the skillet or wok where they will cook further. At this point you just want to heat them up.

Wipe out the skillet and add the remaining tablespoon of oil. Set the flame to medium and when the oil is hot add the rice. Saute the rice until it begins to dry out a bit. This will happen quickly of the rice is a day or two old. If you cooked the rice earlier in the day it will be moister. You might have to lower the flame somewhat to keep it from burning. Cook and stir the rice until it stops steaming and most of the moisture has evaporated.

If you are using a hot sauce, stir it into the rice now. When it's evenly combined, make a well in the center and pour the beaten eggs there. Using a wooden spoon scramble them and mix them evenly into the fried rice. Stir in the reserved vegetables. Sprinkle the soy sauce over the vegetables and rice. Increase the flame and continue to cook while stirring, until the mixture is hot and the vegetables are done to your liking.

Remove from heat and fold in the green onions. Serve.