A light alternative to classic Chinese fried rice.
Yield: 3-4 servings
Time: 10 minutes if using leftover rice*
Tools
- frying pan
- wooden spoon
Ingredients
- 1 t sesame oil
- ⅓ c shallot, minced
- 3 cloves garlic, minced
- 2 t fresh ginger, minced
- 2 c cooked, cooled basmati or jasmine rice*
- 4 t soy sauce
- optional additions: steamed veggies (broccoli, carrot, cauliflower, zucchini…), canned or frozen/thawed veggies (corn, peas…)
- ½ c green onion, minced
Directions
Heat oil over medium heat. Add shallot, ginger, and garlic, and sauté, stirring, for 2 minutes.
Add in optional veggies and cook another minute, then add rice and soy sauce. Stir well and cook another 3 minutes, until browned.
Stir in green onion and serve.
Notes
* Leftover, refrigerated rice will work perfectly. Otherwise, cook 1 c rice and let it cool for at least 30 minutes before using.
Adapted from Isa Chandra Moskowitz’s Appetite for Reduction (read my review).
Buy it:
Help
Abbreviations | Conversions | Cooking tips
