Veggie Fried Rice

Many people have asked me for my fried rice recipe so I thought it was time I added it to my blog.  I make it with coconut oil; giving it a unique and delicious flavor.  My husband, who is Chinese, tells me it is one of the best fried rice he has ever had.  I have made it for his parents as well and they could not get enough of it!   Needless to say it is made very often in our home.  Be sure to follow the instructions on adding the eggs as this is also something that is done to add uniqueness to the overall flavor of the rice.

VEGGIE FRIED RICE

3 C. Cooked Rice

2 - 3 Tbsp. Coconut Oil (enough to coat bottom of pan)

3 Green onions, chopped

Small bag of frozen mixed veggies (no need to thaw)

4 Eggs

Soy Sauce

1.  Using medium high heat add coconut oil to your frying pan. 

2.  Fry green onions in oil for about 1 minute. 

3.  Add rice.  Fry rice with onions for a few minutes or until rice breaks up (no longer clumpy) and is coated with the oil. 

4.  Add the frozen veggies.  Fry for approximately 3 minutes, being sure to mix it with the rice.

5.  Create a "well" in your rice and add one egg. Break the yoke of the egg and then mix in with the rice before the egg begins to cook.  Allowing the egg to coat the rice.  Repeat with the remaining eggs one at a time. 

6.  Add soy sauce, tasting as you go until you get to a saltiness that you like, mixing it in with the rice after each addition of the sauce.  I start out using around 3 - 4 Tbsp. of soy sauce and then tasting.  If it needs more I add a little more from the bottle, mix it in and taste again.  (If you feel you have gone overboard with the soy sauce there is hope!  Just add more eggs and continue to taste until you get the "saltiness" just right).

7. Enjoy!

*****Note: If you have meat lovers in your family this recipe is easily adaptable.  Just add your choice of cooked meat at the same time as the veggies.  Some excellent choices to give it a little extra flavor is bacon (my kid's favorite) or chicken.  Or if you want to add more protein as a vegetarian fry some tofu before beginning and then add the fried tofu with the veggies (I do this quite often).  You can substitute Coconut oil with olive oil but it will lose the unique flavor.  You could also use regular onions or dried chives in place of the green onions...but again it will not be as flavorful and delicious.  Fried rice is meant to be a "leftovers" dish so don't be afraid to through in your leftover veggies instead of using the frozen veggies.  I do this all the time with our leftover peas or even broccoli.  Leftover rice is the best to use for fried rice and is the traditional method.  However, if you don't have leftover rice fresh out of the rice cooker is just as good.

Risotto With Vegetables

This recipe is taken from the Better Homes and Gardens New Cook Book
2-cups sliced fresh mushrooms
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
2 tablespoons olive oil or cooking oil (I used olive oil)
1 cup Arborio rice (I used regular long grain rice)
3 cups vegetable or chicken broth (I used vegetable broth)
3/4 cup bite-size asparagus or broccoli pieces (I used broccoli)
3/4 cup seeded and diced tomato (I did not seed my tomato)
1/4 cup shredded carrot (1 small)
1 cup shredded fontina or muenster cheese (4 ounces) (I used muenster)
1/4 cup grated Parmesan cheese (I used fresh grated Parmesan and not the powdery kind)
3 tablespoons snipped fresh basil or parsley (I used basil 1/2 fresh and 1/2 dried as I ran out of fresh)
Tomato slices (optional) (I did not use this)

1. In a large saucepan cook mushrooms, onion, and garlic in hot oil till onion is tender.  Add uncooked rice.  cook and stir over medium heat about 5 minutes more or till rice is golden.
2.  Meanwhile, in another saucepan bring broth to boiling; reduce heat and simmer.  Slowly add 1 cup of the broth to the rice mixture, stirring constantly.  Continue to cook and stir over medium heat till liquid is absorbed.  Add another 1/2 cup of the broth and the asparagus or broccoli to the rice mixture, stirring constantly.  Continue to cook and stir till liquid is absorbed.  Add another 1/2 cup broth at a time, stirring constantly till the broth has been absorbed.  Repeat adding 1/2 cup broth and stirring until it is absorbed until you have 1/2 cup broth left.
3.  Stir in the remaining 1/2 cup broth, the tomato, and carrot.  Cook and stir till rice is slightly creamy and just tender.  Stir in fontina or Muenster cheese, Parmesan cheese, and basil or parsley.  If desired, garnish with tomato slices.  Serve immediately.  Makes about 4 cups (4 main-dish or 6 to 8 side dish servings.

***I doubled this recipe because I have a larger family and needed left overs for my husband to take to work the next day.  This dish turned out delicious.  Even my daughter who hates mushrooms and tomatoes loved this dish, mushrooms, tomatoes, and all.  I served this as the main dish and had garlic bread on the side.  I finished the meal with homemade lemon bars.  It got rave reviews from the kids and my husband.  This is a sure win for us!  Great way to sneak in vegetables for those picky eaters!