Sunday, February 1, 2009

Vietnam Fried Rice

I'm just about to head out the door to watch the superbowl, but wanted to share a recipe that is a standby in the Collins household. It's great because it uses up leftovers, and many of the ingredients are variable, so you can use whatever is on hand. We've been making huge batches of brown rice at the beginning of the week and freezing them in portion-sized containers, which works great for this, because you need some cooked rice (and brown rice just takes so darn long to cook!). But the flavor is great and we love it! This is pulled from More With Less, which I heartily encourage everyone to purchase a copy of.

Vietnam Fried Rice

Serves 4

Heat in large skillet:
4 T. cooking oil
1/4-1/2 lb. any cooked or raw meat, cut into thin strips (tofu works great too)
3 cloves garlic, minced
1 large onion, chopped coarsely
1 t. salt
1 t. pepper
1 t. sugar
1 T. soy sauce
Stir-fry until meat is tender and hot, about 1-2 minutes (or until meat is cooked if raw)
3 c. cooked rice
Stir-fry 5 minutes. Add:
1 c. leftover or frozen vegetables such as peas, green beans, or carrots
Stir well into rice-meat mixture.
Just before serving, add:
2 eggs, beaten
Over meium-heat, stir carefully through rice until eggs are cooked. Serve piping hot with salad of leaf lettuce, cucumbers, fresh mint and parsley.


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