Tuesday, August 4, 2009
No one ever makes just one serving of rice, so the question always remains: what to do with the leftover rice? Aside from stuffing it in peppers or tomatoes, I like to do as the Chinese place down the block does... make fried rice. Only better. Way better.
If you're like me, you never make just plain white rice. When you've got more healthy, and more importantly, more hearty and flavorful options like wild rice, brown rice, or black rice available, why would you buy another bag of white rice ever again? This recipe can be a clear-out-the-pantry style recipe, and feel free to use different veggies in your fried rice. I put together leftover wild rice with frozen peas & corn, some hot peppers that I had used in another recipe, and decided to serve it up with some baby bok choy. Bring on that ginger for spice and the sherry for sweetness to create a balanced fried rice dish that you'll happily find way less greasy than the egg-filled sticky mess from your greasy spoon... well, in this case, greasy chopstick.
* about 2 to 3 cups of leftover wild rice, still cold
* 3 bunches baby bok choy
* 1/2 package frozen peas, thawed
* 1/2 package frozen corn, thawed
* 1 clove garlic, minced
* 2 jalapenos (you can use bird's eye chilis or whatever you prefer!), seeded and diced
* 1 small onion, diced
* 2 tbsp. olive oil
* 2 1/2 tbsp. soy sauce
* 2 tbsp. sherry
* 1 1/2 tsp. ground ginger
* freshly ground black pepper
* sprinkle of sesame oil
1) Rinse the bok choy leaves; set aside leaves from one bunch of bok choy, and chop the remaining leaves.
2) In a large skillet or wok, heat the olive oil over medium heat. Add onions, garlic, and hot peppers and saute for two minutes. Add the peas and corn and cook for another 3 minutes. Stir in the rice until just coated with the olive oil; cook for one minute, then stir in chopped bok choy, soy sauce, sherry, ginger, black pepper, and sesame oil. Cook for about 5 minutes, or until rice gets slightly crispy. Adjust seasoning if desired, and remove from heat.
3) Spoon fried rice over bok choy leaves and serve.