In the time it takes you to call and order takeout you can whip up this stir fried rice dish. It's so versatile. You can add different vegetables and meats to make it your own.
I don't eat a lot of Chinese food but pork stir fried rice was always one of my first choices from the menu. Then I tried it with shrimp, and now, thanks to fresh herbs, seasonal veggies, and whatever meat I'm in the mood for, I can make many varieties of this Oriental favorite and so can you!
You can switch out broccoli for the peas, add mushrooms, green onions, and whatever herbs you prefer. Three ingredients that are not optional in stir fried rice though are dark sesame oil, soy sauce, and little flecks of scrambled egg scattered throughout. The deep rich nutty flavor of sesame oil blended with the salty smokey bite from soy sauce lends such depth to this Asian dish.
From there you can transform it into a shrimp, chicken, or pork main course or as a side to egg rolls, my other Chinese favorite!
Brown or white rice works. Fresh parsley is clean and brightens up the flavors. Chives offer a mild onion taste and orange mint is sweet and citrusy.
The next time you're craving Chinese takeout give this recipe a try. You'll love the tender veggies, fluffy rice, aromatic herbs, and that sesame oil that gives stir fried rice that unique toasted flavor.
Ingredients
3 tablespoons peanut oil
1 cup onions, chopped
1 tablespoons Hatch chili, diced small
2 1/2 cups shredded carrots
salt and pepper to taste
2 cups frozen peas, thawed and drained
2 ounces vodka
2 to 3 cups cooked white or brown rice
3 eggs
1/8 cups fresh parsley
1/8 cup fresh orange mint
1/8 cup fresh chives
2 teaspoons dark sesame oil
3 tablespoons soy sauce
chowmein noodles for garnish
Directions
Heat oil over medium heat. Saute onions, chilies, carrots, and salt until crisp tender. Toss in peas. Cook 4 to 5 minutes until peas are also tender. Pour in vodka. Raise heat to medium high until alcohol cooks off. Turn heat down and stir in rice.
Push everything in the pan over to the side. Crack eggs and scramble. Mix together with rice. Add herbs, sesame oil, and soy sauce. Combine everything and heat through. Serve warm in bowls and top with chow mein noodles.
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