Thursday, July 9, 2009

Nice Rice

I had to make some room in my fridge for a pie, which will be baked with love in honor of Michael Jackson. It will be shared and eaten in honor of all the sweetness and smiles Michael brought to the world.

In my attempt to empty the pantry, I made a rice dish that surprised me in its yumminess. I took my scraps of veggies, leftover meat and a few spices, and came up with a Chinese-style fried rice that was filled with surprisingly piquant flavor for so few ingredients. It’s easy and a very mix-and-match dish that you can alter according to the leftovers you in your fridge. Maybe you will try it when you need to make room in your fridge for something sweet that will make people smile.


3-4 Tbs, Sesame oil (or vegetable oil)
2 cups leftover chicken or beef, diced, or frozen, thawed shrimp
¼ tsp. red pepper flakes
¼ tsp. ground ginger (or fresh, minced)
¼ tsp. ground coriander
Ground white pepper, to taste
¼ cup tamari or soy sauce
T Tbs. pomegranate molasses or oyster or hoisin sauce
1 medium onion, sliced
1 head broccoli, cut into bite-sized pieces
1 carrot, peeled & sliced into diagonal pieces
4-5 shitake mushrooms, sliced into strips
4 cloves garlic, minced
1 bell pepper of any color, thinly sliced
3 cups cooked brown rice
2 eggs, beaten
Lemon zest
Fresh chopped cilantro or flat-leaf parsley

1. Heat oil in a large skillet or wok over medium-high heat. Add the meat, red pepper, ginger, 5-spice powder, white pepper, soy sauce and molasses. Stir fry for a couple minutes.

2. Add onion, broccoli, carrot, and stir for another 2 minutes or so.

3. Add mushrooms, garlic and bell pepper. Stir for a minute or two.

4. Add rice and stir till all combined.

5. Make well in center and pour in eggs. Let set for a few seconds to solidify, and gently stir through rice, so that pieces of egg are visible throughout.

6. Turn off heat and zest some lemon over the whole thing. Sprinkle some fresh cilantro or flat-leaf parsley over the top, if desired.


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