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| Filled with veggies and packed with flavor...a quick easy week night meal. |
Monday through Friday are pretty busy around here. Up at 5 a.m. Out the door at 6:30 a.m. Arrive at school by 7:30 a.m. Class all day, home by 3 p.m. if there isn't therapy or a doctor's visit scheduled. I am tired and some days a little cranky so dinner needs to be quick and easy all while having a healthy profile. Enter Cooking Light Magazine and this lovely little dish.
I added chopped green onions, zucchini and red peppers just 'cause I had them on hand. This recipe really lends to those nights when you need to empty the veggie drawer. It's quick and easy, a little chopping, a little sautéing and walah...dinner!
I have to say that the crispness of the radishes on top were a lovely surprise. They were cool and crunchy. The sweet soy sauce kicked it over the edge. You don't need to use the whole recipe in the rice. I used about half of it and froze the rest to use the next time.
Give this one a try. I think it will quickly become a favorite.
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This weeks recipe is being shared with Mouthwatering Mondays @ ASouthernFairyTale, Tuesday's Tasty Tidbits, Nap Time Creations, Balancing Beauty and Bedlam , Domestically Divine Homemaking Link Up, Full Plate @ Miz Helen's Country Cottage, Raising Homemakers , Delicious Dishes, Tempt Your Tummy Tuesday, The King's Court IV, This Chic Cooks, Tuesdays at the Table, 33 Shades of Green, The Lady Behind the Curtain, Friday Flair @ Whipperberry as well as the Hearth and Soul Blog Hop@21st Century Housewife. Head on over to their blogs and check out other fabulous recipes.
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Fried Rice with Sweet Soy Sauce
3 tablespoons peanut oil, divided
4 large eggs, lightly beaten
3 finely chopped shallots
1 red pepper, chopped
1 bunch green onions, chopped
1 zucchini, finely chopped
4 cups cooked long-grain brown rice
2 tablespoons Indonesian sweet soy sauce or sweet soy sauce (recipe below)
1/4 teaspoon black pepper
1 1/2 cups thinly sliced daikon radish
1/3 cup fresh basil leaves
1/3 cup fresh mint leaves
1/3 chopped fresh cilantro
1. Heat 1 tablespoon oil in a large skillet over medium-high heat; swirl to coat. Pour eggs into pan; cook for 2 minutes or until set; stirring once. Remove eggs from pan.
2. Increase heat to high, and add remaining 2 tablespoons oil to pan. Add shallots, garlic, and chile; Add rice; stir-fry for 3 minutes or until lightly browned. Add cooked eggs; soy sauce, salt and pepper, toss to combine.
3. Top with radish and herbs, and serve with lime.
Bring 1/4 cup lower-sodium soy sauce and 1/4 cup packed dark brown sugar to a boil in a small sauce pan over medium heat. Simmer 2 minutes or until reduced to 1/4 cup.
Labels: asian food, In the Kitchen, meatless meals
