Over here, we’re not that great at planning menus and sticking with the original plan. We have grand ideas that we try to pull together, starting with shopping for necessary items. More often than not, I forget an essential ingredient and well, most times, at the end of a busy day, getting back into the car and going to the market is not going to happen. We excel at cooking meals with whatever we have on hand in the refrigerator. Here’s one example. I love fried rice and it’s a versatile dish that can be pulled together quickly and the only thing you really need to have ready is the rice.
Yesterday, we pulled up a young garlic bulb. I’ve really been enjoying the younger, less developed and softer tasting version of the full blown garlic head. It’s great in salads, pasta, grains, and sauces. Today, I shaved them paper thin and even got to use the still tender skins that would otherwise be discarded in a fully developed bulb. I also shaved the green tops that taste a lot like a bolder version of a leek.
This is what we had to work with today. These are also my standbys that often go into my fried rice. Except the corn. I cut the kernels from a fresh ear of corn for added sweetness and crunch.
Farm fresh eggs from our hens.
Pink Fried Rice:
Day old rice, chilled (or, if you have to make the rice the same day, make sure it is cooled well in the refrigerator). I cooked my rice with a packet of red beans and grains which turned the rice pink.
Shaved young garlic
In a non-stick skillet. sweat the onion and shaved garlic with canola oil. When translucent, add the corn and cook until the onions are soft, approximately 2 minutes more. Add the carrot and cook a few minutes on medium heat. Add the zucchini and cook until tender, but not soft, season with a sprinkle of salt. Transfer this mixture to a bowl.
In the same skillet, add a dash of sesame oil and fry the rice on high heat. When the rice starts to get some color, add the vegetable mixture and push all to the back half of the skillet. Tilting the skillet, empty half toward the flame, add the eggs and stir with a wooden spoon. Keep stirring until eggs are cooked and return the skillet to the flat position on the flame. Stir to combine the egg with the rice and vegetables. Pour in soy sauce to taste, cook for no more than a minute and remove from heat.
Garnish with green onions and shredded seaweed.
*This recipe can be made with any kind of ingredients, vegetables, and even saute with chicken. Get creative, use what you’ve already got and just approximate the measurements. It will be delicious.