|I used brown rice for a healthy punch...|
As I was making my menu this weekend taking into consideration all the restrictions for this years Pantry Challenge, I checked what was in the fridge to make sure I used as many fresh ingredients before they went bad. Waste will not happen during this challenge. I am determined to make it so.
As I delved into the vegetable drawer I saw red peppers that needed to be used immediately and there was also some leftover rice on a top shelf. A stir fry was born. This recipe is completely flexible so you can add just about anything you want. The original included tofu which my boys would spit out at the table they detest it so. I replaced it with an extra egg and more veg. The final product was healthy and light a fantastic combination. It also came together in less than ten minutes. Crazy, no! Perfect for a Monday night.
So be creative and frugal at the same time.
Fried Rice with Scallions and Edamame
adapted from Ellie Krieger
1 tablespoon plus 1 teaspoon canola oil, divided
4 large cloves garlic, minced
1 bunch scallions, greens included, rinsed, trimmed and thinly sliced
1 tablespoon minced ginger
4 cups leftover cooked brown rice
3/4 cup finely diced red pepper
3/4 cup cooked, shelled edamame
1 cup thinly sliced carrots
low-sodium soy sauce to taste
Heat oil in a wok or large skillet until very hot. Add the garlic, carrots, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes. Add the rice, red pepper, edamame and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Serve hot.
Labels: asian food, In the Kitchen, meatless meals, vegetables