Asian Fried Rice
This was the side dish for dinner this week. Super simple. The key is all the vegetables I bought were pre-sliced. One of the wonderful things about markets these days is that you can buy the vegetables already chopped to make life easy and put a home cooked dinner together in minutes.
In the morning while you are eating your breakfast make the rice. 2 cups of rice with 4 cups of water. Let this rice sit on the stove in the pot all day and get to room temperature.
1" piece of ginger grated
1/4 cup chicken broth (or vegetable broth)
1/4 cup soy sauce
3 tsp. rice wine vinegar
3 tsp. sesame oil
1 tsp. sugar
1 tsp. hot red pepper flakes
Mix together the broth, soy sauce, vinegar, oil, sugar, flakes and set aside In a deep frying pan (preferably a wok if you have one although I don't) lightly cover the bottom with additional sesame oil. Once it gets hot put in the ginger and stir for about a minute. Add mushrooms and stir for a few minutes or until they begin to cook. Add a little bit of the broth mixture and stir. Add all the vegetables and a little more of the broth and stir. Incorporate all the vegetables and just add a little broth every time it evaporates. Add in the rice slowly. You might decide you don't want to use it all. Mix really well at every turn and continue to add the broth until you have no more left. Serve warm.
A few chopped scallions on top is nice too although I was missing that in my fridge today. I served this with a roasted chicken but you could put an egg on the top or some sliced pieces of chicken or quick pan fried shrimp to complete the meal.
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