Wednesday, May 8, 2013

Spring Green Fried Rice

Two Sundays ago, I was browsing through the latest edition of Better Homes and Gardens (May 2013) and I found this recipe for "Spring Green Fried Rice". I was really intrigued by it because it looked so fresh and easy to make. We love friend rice and Matt is great at making it.

I showed him the recipe and he was game to try it so we did.

Here is the recipe as well as the modifications we made.

Spring Green Fried Rice

2 eggs
1 tsp soy sauce (we used both soy and teriyaki sauce)
1 tsp toasted sesame oil (we omitted because we didn't have and it's costly)
1 tbsp. vegetable oil (we use Canola to sub for Vegetable oil)
1 clove garlic, minced
1 tsp minced fresh ginger (omitted because we didn't have)
2 cups shredded green cabbage (we used a cole slaw mix that was pre-shredded)
3/4 cups shelled frozen edamame, thawed (we omitted but think it would be good!)
1/2 cup frozen peas, thawed (we used a cup) 
2 cups cooked brown rice, chilled
2 tbsp soy sauce (again we used Soy and teriyaki) 
1/4 cup sliced green onion (we used fresh chives from our herb garden; same flavor) 
crushed red pepper, optional (Matt used this but I didn't)

1. In a small bowl beat eggs and 1 tsp soy sauce; set aside. In a wok or large skillet heat toasted sesame oil over medium heat. (This is where we used canola oil). Add egg mixture; stir gently until set. Remove egg; cool slightly. Using your hands, roll the cooked egg into a log. Using a sharp knife, slice the egg into strips; set aside. (I did this part while Matt continued with the recipe)
2. In the same skillet heat vegetable oil over medium-high heat. Add garlic and ginger; cook for 30 seconds. Add cabbage; cook and stir for 2 minutes. Add edamame and peas; cook for 2 minutes. Add rice and 2 tbsp. of soy sauce; cook and stir 2-4 minutes or until heated through. Add egg mixture and green onion; cook and stir about 1 minute or until heated through. Top with crushed red pepper, if desired. 

We loved this recipe and can't wait to make it again. 

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