Fried Rice: Quarantine Edition

Cooking in self imposed quarantine has provided a fun opportunity to get back to the basics of cooking. This recipe reminds us of our days in college – using up what we had in the fridge and freezer to create something out of nothing. Fried rice is the pinnacle of quarantine food. You could make a thousand variations of this recipe with what you have on hand and consider it a thoughtful meal. No rice? Use any similar substitute including quinoa, buckwheat, bulgur, cous cous, or cauliflower rice. For the vegetables you can use literally anything you have on hand that would go well with stir fry. Frozen vegetable mixes are perfect for this but expand the criteria to shaved brussels sprouts, frozen edamame, broccoli, carrots, cauliflower…. the sky is the limit. For the photo below we used a pre-made vegetable stir fry packet that we found in the produce section of the grocery store and supplemented with a packet of frozen veggies. Add it all together in a pan with a few scrambled eggs, soy sauce, garlic, and sriracha and you have yourself a pretty darn tasty meal!

Fried Rice: Quarantine Edition

Makes: 4 servings

Prep Time: 25 minutes Total Time: 40 minutes

Ingredients:

  • 1 1/2 cups raw brown or white rice*
  • 4 cups vegetables- this can be prepared stir fry mix, frozen vegetables, anything!
  • 4 eggs
  • 2 tbs sesame oil (sub vegetable oil if you don’t have sesame)
  • 2 cloves garlic, minced
  • 2 tbs ginger, minced (optional)
  • 3 tbs soy sauce
  • 2 tbs hot sauce (sriracha or sambal)
  • salt and pepper, to taste
  • chopped scallions or cilantro, for garnish, optional

Directions:

  1. Bring 3 cups of water to a boil in a large sauce pan. Add the brown rice and cook until tender, about 20 minutes. If the vegetables you are using are frozen, add the vegetables to the top of the pot. Cover and turn off the heat. Let the vegetables sit covered for 5 minutes to thaw.
  2. Heat a large saute pan over medium heat. Add 2 tbs sesame oil and crack the eggs into the pan. Use a spatula to scramble the eggs. Season with salt and pepper. Remove the eggs from the pan onto a plate when they are near done- they will be back in the pan to finish cooking in a few steps.
  3. Put the saute pan back on the heat. Add the remaining sesame oil, garlic, and ginger to the pan if you have them on hand. Cook for 2 minutes, stirring frequently, until the garlic starts crisping and is fragrant. If you are using fresh vegetables that can be stir fried (leafy greens like kale, shredded brussels sprouts, carrots, broccoli etc), add them to the pan. Stir everything well to coat. Add 1/4 cup water to the pan to help steam and saute the vegetables for 4 minutes.
  4. Add the brown rice and any frozen vegetables if you thawed them into the saute pan. Add the soy sauce, hot sauce, and eggs to the pan as well. Stir everything to combine and cook another 3 minutes so that all of the flavors can blend. Season with salt and pepper. Serve topped with cilantro or green onions if you have them on hand.

* If you have brown rice that is already cooked, use 3 cups. If you have frozen brown rice cook according to package directions and add in at Step 4.

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