cupvegetable stock
½ c diced vegetables (such as broccoli, carrots, green beans, peas, squash, and/or Swiss chard leaves*)
3tablespoonspeanut or vegetable oil
2eggs, lightly beaten
3scallions, thinly sliced
4cupscooked, cold long-grain or jasmine rice
½ t salt
black pepper

Bring the stock to a boil over medium-high heat. Add vegetables and blanch for two minutes. Drain and reserve stock for another recipe.*
*If you use chard, there are a few changes: blanch for only 1 minute or when wilted and be sure to squeeze out liquid before using.

Heat 1 T oil in wok over high heat. Add the eggs and mix around. When lightly set, break into pieces, then transfer to a bowl or plate. Add remaining oil to wok, then add blanched vegetables and most of the scallions. Stir constantly for one minute, then add rice. Continue stirring, and use the spoon to break up any clumps of rice.

When the rice is hot, add eggs, salt, and pepper, stir, transfer to bowl or platter, sprinkle with remaining scallions, and serve.

Fried rice is an easy, versatile, and quick vegetarian recipe. In fact, the hardest part is remembering to make the rice at least several hours beforehand, so that it has time to chill.

Slotted spoon
Wok or large frying pan (nonstick)
Wooden spoon
Bowl or plate

rice, asian
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