Today continued my quest to use up the surplus of eggs that I had unwittingly stocked my refrigerator with. (Not realizing I had eggs, I had bought a carton during each previous shopping trip.)
I tried to think of something that I could make for dinner, besides an omelette, frittata, or quiche.
Ah! Fried Rice. Just the thing to fit the bill.
I had never made fried rice before today. Before I get your hopes up – this was not a perfect first attempt at fried rice. I want to let you know the truth. This final product didn’t nearly approximate the taste or texture of something you might find in a restaurant. I didn’t follow the ‘fried rice’ rules, so to speak. I didn’t let my rice cool enough before frying it. I didn’t take the egg out of the pan, fry the rice, and put the egg back in. And so on. Nevertheless, this very distant relative of restaurant fried rice turned out to be a warm and satisfying dish. And it used up 3 eggs – that’s the important part.
Finally, I added the brown rice, steamed green beans and carrots (with a bit of the cabbage), and soy sauce, along with a sizzle of Wegman’s high heat Asian saute oil. I stirred and stirred for awhile, on high heat. When the bottom part started to burn, I was forced to turn off the heat. Alas, the rice had not reached the point of being dry and crispy, like true-to-form fried rice. This was still sticky and moist. It was a choice between sticky and moist fried rice or burned and blackened brown rice. Guess which one I decided to allow to come to fruition? I go for crispy food sometimes, but I’m not a fan of food which is charred beyond recognition.
As I turned off the stovetop and let the hot rice concoction steam, I took the steamed cabbage and made a quick dressing, as inspired by World’s Healthiest Foods . The marinade consisted of EVOO, lemon juice, minced garlic, salt & pepper.
Do you like fried rice? Have you ever made it?