- The Washington Times - Wednesday, September 19, 2007

Today’s recipe is a reverse: rice-fried vegetables. The vegetables are dominant, and the rice is a backdrop.

This is a delicious way to get more vegetables on everyone’s plate — no hard sell needed.

The vegetables are flexible. You can substitute, add, augment — just don’t subtract. (Also don’t leave out the sugar snap peas, the biggest crowd-pleaser in the vegetable kingdom.)

Here’s your opportunity to experiment with leafy greens you might otherwise find intimidating.

You can use whatever is available: kale, collards, spinach, beet, chard — the freshest and best you can find.

This is a great way to use up leftover rice. If you need to cook it fresh, begin with 2 cups uncooked long-grain brown rice and make it well ahead of time. It will yield 3 cups cooked rice.

Rice-fried vegetables

1 tablespoon plus 1 teaspoon canola oil or peanut oil

2 large eggs, beaten

1½ cups chopped onion

1 tablespoon minced ginger

Salt

3 cups chopped broccoli

½ pound green beans, trimmed

1 medium carrot, in thin slices on the diagonal

1½ to 2 teaspoons garlic

4 cups (packed) chopped leafy greens

2 cups sugar snap peas, trimmed

2 to 3 cups cooked long-grain brown rice

1 tablespoon soy sauce

2 to 3 scallions, minced

2/3 cup lightly toasted almonds, whole or sliced (optional)

Place a small skillet over medium heat.

After about a minute, add 1 teaspoon of the oil and swirl to coat the pan. Wait 30 seconds or so, then pour in the beaten eggs.

Tilt the pan in all directions to let the egg flow to the edges, lifting the cooked edges of the egg to allow the uncooked egg to flow underneath. (You are making an omelet.)

Flip it over for a second, then transfer to a plate and cut into strips.

Place a large, deep skillet over medium heat. After about a minute, add the remaining oil and swirl to coat the pan.

Add the onion and ginger and a couple dashes of salt, and saute for 5 minutes, or until the onion becomes translucent.

Stir in the broccoli, green beans, carrot and garlic.

Add another dash or two of salt, if desired, and stir-fry over medium heat for 8 to 10 minutes, or until the vegetables are tender-crisp (up to you).

Stir in the chopped leafy greens and sugar snap peas, turning them into the other vegetables with tongs. Cook for just a couple of minutes, until they turn bright green and wilt slightly.

Use a fork to fluff in the rice, keeping the grains separate as they join the mixture. Sprinkle in the soy sauce, scallions and omelet strips, and mix gently until well combined.

Serve hot, topped with almonds, if desired.

Makes 4 to 6 servings.

TRIBUNE MEDIA SERVICES

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