Fast and Furious Fried Rice

Ever get the feeling that everyone wants to eat something different and you end up acting like a short order cook? Or that you never get to eat what you want?  Or that you spend all your time cooking?  Or that you spend all your money cooking?

This fried rice makes me feel like a success. It’s Frugal, Fast and Fantastic!  Even if everyone is Fractious, they like the rice.  One of my kiddos is vegetarian, so you can make this without any meat the way I did.  The protein comes from the rice, the vegetables and the egg, and the peas that I add last even though my kids pick them out . . . just cooking the peas in their rice imparts protein. Doesn’t it?

This is also speedy quick — especially if you already made the rice and it’s sitting in the fridge (from the day before?) or in the freezer (from the week before?).  Otherwise, start your rice first.  I use basmati rice since it reminds me of India, and I like the way it stays separate and doesn’t mush together in this dish.

To make basmati rice, first wash two cups of rice in cool water.  Drain, and add 3 cups water back into the pot. Add a tablespoon of butter or oil and a sprinkle of salt if you wish.  Let come to a boil, then reduce heat to a simmer and cover.  Expect to simmer for 15-20 minutes or until rice tests done (not too crunchy, not too mushy).

Fried Rice:

Dice or cut with a madoline 3-4 cups of colorful veggies.  Did I say this was a good way to get veggies into kids? Even into yourself . . . I used celery, yellow pepper, carrots and cucumbers (but I also use zucchini when I have it). Why cucumbers?  Well Julia Child said they’re very good sauteed . . . and because I like them. Very much. And (ahem . . .) I also have several pounds left over from canning class last week.  Waste not, want not!

Saute your veggies in 1-2 tablespoons butter or oil (it is supposed to be fried).

Then add in 4 cups of cooked rice. Mix in well with veggies.  Break up any rice chunks . . .

Beat together three eggs and stir into mixture.  Stir and stir until the eggs have been all incorporated and cooked.

Add 1 cup peas. I use frozen peas.  Don’t add these with the other veggies or they will cook too long. I like my peas bright green and round, not shriveled.

Right after you add the peas, add in seasonings.  I use about 1/8 – 1/4 cup tamari (or soy) sauce.  But I also love to add Salsa Lizano (from Costa Rica).

Stir all together fast and furiously. Take off heat, serve, and enjoy!

Then pack the leftovers (if there are any) for lunch or another meal.  This freezes and reheats very well! I like to keep a little stock of containers in the freezer for when I get late notice that someone is hungry. Now.

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